Mie ayam chili oil is an Indonesian street-food classic: springy egg noodles tossed with a rich, savory chicken topping, a spoonful of crispy fried shallots, and a generous slick of fiery chili oil. This version builds deep umami from chicken, soy, and garlic, while the chili oil adds heat and a crunchy, aromatic finish. It’s a bowl that’s simultaneously comforting and exciting, and surprisingly achievable at home.
Ingredients
- For the chicken topping:
- 1 lb (450 g) boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (or kecap manis)
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground white pepper
- 1/2 cup (120 ml) chicken broth or water
- 2 tbsp (30 ml) neutral oil
- For the chili oil:
- 1/2 cup (120 ml) neutral oil (like canola or grapeseed)
- 2 tbsp (15 g) red pepper flakes (or 3-4 dried chilies, crushed)
- 1 tsp (5 g) Sichuan peppercorns (optional, for numbing heat)
- 1 tsp (5 g) sesame seeds
- 1/2 tsp (2.5 g) salt
- For the noodles and assembly:
- 12 oz (340 g) fresh egg noodles (or dried wonton noodles)
- 4 cups (1 L) water, for boiling
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 2 cups (100 g) bok choy or choy sum, halved lengthwise
- 1/2 cup (60 g) fried shallots (store-bought or homemade)
- 2 scallions, thinly sliced
Instructions
- Make the chicken topping: Heat 2 tbsp neutral oil in a medium skillet over medium heat. Add the minced garlic and shallot, and cook until fragrant, about 1 minute. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Add soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender and cooked through, about 20 minutes. Remove the chicken, let it cool slightly, then shred with two forks. Return the shredded chicken to the sauce and keep warm.
- Make the chili oil: In a small saucepan, heat the 1/2 cup neutral oil over medium heat until it reaches 350°F (175°C). Place the red pepper flakes, Sichuan peppercorns (if using), sesame seeds, and salt in a heatproof bowl. Carefully pour the hot oil over the spices. Let it sizzle, then stir. Set aside to cool.
- Cook the noodles: Bring 4 cups of water to a boil in a large pot. Add the noodles and cook according to package directions (fresh noodles usually take 2-3 minutes, dried 4-5). Drain, then rinse briefly with warm water to stop cooking and remove excess starch.
- Blanch the greens: In the same pot of boiling water, blanch the bok choy for 1-2 minutes until bright green and crisp-tender. Drain and set aside.
- Assemble the bowls: In a small bowl, mix the 1 tbsp soy sauce and 1 tbsp sesame oil. Divide this mixture among four serving bowls. Add a portion of noodles to each bowl and toss well to coat. Top with the chicken topping, a few pieces of bok choy, a spoonful of chili oil (including some of the crispy bits), fried shallots, and sliced scallions. Serve immediately.
Tips
- Noodle choice: Fresh egg noodles are ideal, but if you can’t find them, dried wonton noodles or even spaghetti work. Cook dried noodles until just al dente—they’ll soften further in the sauce.
- Chili oil heat: Adjust the amount of red pepper flakes to your tolerance. For a milder version, use 1 tbsp; for extra heat, add a chopped fresh Thai chili to the oil as it heats.
- Make ahead: The chicken topping and chili oil can be made up to 3 days ahead and refrigerated. Reheat the chicken gently on the stove before serving.
- Don’t overcook the chicken: Chicken thighs are forgiving, but they can dry out. Cook until they reach 165°F (74°C) as measured with a food thermometer, then remove them from the pan before shredding.
Serving Suggestions
Serve this noodle bowl as a main dish, accompanied by a simple cucumber salad (sliced cucumber, rice vinegar, and a pinch of sugar) to balance the heat. For a more substantial meal, add a soft-boiled egg (cook for 6-7 minutes, then plunge in ice water) or a side of crispy fried wontons. A cold glass of iced tea or a light lager pairs well.
Variations
- Vegetarian: Replace the chicken with 1 cup (250 g) of firm tofu, cubed and pan-fried until golden. Use mushroom broth instead of chicken broth and add a splash of mushroom soy sauce for extra umami.
- Beef version: Swap chicken for thinly sliced beef sirloin, and cook briefly in the sauce. Use beef broth instead of chicken broth.
- Extra spicy: Add 1 tsp of gochujang (Korean chili paste) to the chili oil, or stir a spoonful of sambal oelek into the noodles before topping.
- Nutty twist: Add 1 tbsp of smooth peanut butter to the chicken sauce for a satay-like flavor.
Storage and Reheating
Store the chicken topping, chili oil, and cooked noodles separately in airtight containers in the refrigerator. The chicken and chili oil will keep for up to 4 days; the noodles are best eaten within 2 days. To reheat, steam the noodles in a covered bowl over boiling water for 2-3 minutes, or microwave with a damp paper towel. Reheat the chicken in a skillet over medium heat until piping hot (165°F / 74°C). The chili oil can be used cold, but let it come to room temperature so the oil is liquid. Do not freeze the noodles, as they will become mushy.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Cook it just until it reaches 165°F (74°C), and consider adding a tablespoon of butter to the sauce to keep it moist.
What if I don’t have dark soy sauce? You can substitute with regular soy sauce mixed with a little molasses or brown sugar (1 tsp of molasses per 1 tbsp of soy sauce). This will give a similar color and slight sweetness.
Is the chili oil very spicy? It depends on the type of red pepper flakes you use. Korean gochugaru is milder, while standard crushed red pepper is moderately hot. Start with 2 tbsp and adjust to your preference.
Can I make this gluten-free? Use gluten-free soy sauce (tamari) and ensure your noodles are made from rice or mung bean starch. Oyster sauce also contains gluten, so use a gluten-free version or substitute with hoisin sauce (check label).
How do I make fried shallots at home? Thinly slice 3-4 shallots, toss with a pinch of salt, and fry in 1/2 cup of oil over medium heat until golden brown. Drain on paper towels. They keep in an airtight container for a week.
Can I skip the Sichuan peppercorns? Yes, they add a numbing sensation that is traditional in some versions, but the chili oil will still be delicious without them. Just omit them.
Related
- Pakora Recipe UK: Crispy Onion & Veg Fritters
- Pakora Meal Ideas: 10 Easy Pairings
- Pakora Masala Recipe for Crispy Fritters
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