Mie ayam is an Indonesian bowl of springy wheat noodles topped with savory, often sweet-soy-braised chicken, fragrant oil, greens, and a light chicken broth served alongside. Home and regional versions vary; this approachable version layers those flavors in separate components so you can season each bowl to taste.
Ingredients
- For the chicken topping: 1¼ lb (570 g) boneless, skinless chicken thighs, cut into ½-inch (1.25 cm) pieces
- 6 medium shallots, peeled (about 5 oz / 140 g)
- 4 garlic cloves (about ½ oz / 14 g), plus 4 cloves (½ oz / 14 g) for the garlic oil
- 1-inch (2.5 cm) piece fresh ginger (about ½ oz / 15 g), peeled
- 2 candlenuts (about ½ oz / 15 g), or 2 unsalted macadamia nuts or cashews
- 1 tsp ground coriander (2 g)
- ½ tsp ground turmeric (1.5 g)
- ¼ tsp ground white pepper (0.5 g)
- 2 tbsp neutral cooking oil (30 ml)
- 2 tbsp kecap manis (30 ml), Indonesian sweet soy sauce
- 1 tbsp regular soy sauce (15 ml)
- 1 tsp fine salt (5 g), plus more to taste
- ½ tsp sugar (2 g)
- 1 stalk lemongrass, trimmed and lightly bruised (about 1 oz / 30 g)
- 2 Indonesian salam leaves, fresh or dried (about 1 g); use 1 bay leaf if unavailable
- 1 cup chicken broth (240 ml) for the chicken
- For the broth and bowls: 6 cups chicken broth (1.4 L)
- ⅓ cup neutral oil (80 ml)
- 14 oz fresh wheat or egg noodles (400 g); if using dried noodles, use 12 oz (340 g)
- 8 oz baby bok choy (225 g), halved lengthwise, or 4 cups (120 g) chopped mustard greens
- 4 scallions (about 2 oz / 55 g), thinly sliced
- 1 tsp fine salt (5 g) for the broth, then adjust as needed
- For serving: 4 tsp regular soy sauce (20 ml), 4 tsp sesame oil (20 ml), and 4 tsp kecap manis (20 ml), for seasoning the bowls
- ¼ cup fried shallots (15 g), optional
- 4 lime wedges (about 1 lime / 60 g), chili sauce to taste, and extra kecap manis to serve
Instructions
- Prepare the aromatics and chicken. Finely chop the 6 shallots, 4 garlic cloves, and ginger, or pulse them with the candlenuts in a small food processor to make a coarse paste. Keep the additional 4 garlic cloves for the oil. Cut the chicken into evenly sized pieces so they cook at a similar pace. Bruise the lemongrass by pressing it with the side of a knife, and set out the salam leaves, spices, and sauces.
- Make the garlic oil. Put the ⅓ cup (80 ml) neutral oil and the 4 garlic cloves for the oil, lightly crushed or thinly sliced, in a small saucepan. Warm over low heat for 5–7 minutes, stirring now and then, until the garlic is pale gold and fragrant. Do not let it turn dark brown, which can make the oil bitter. Remove the pan from the heat and leave the garlic in the oil while you cook the chicken. The oil will be used to season the noodle bowls.
- Fry the spice paste. Heat 2 tbsp (30 ml) neutral oil in a wide saucepan or deep skillet over medium heat. Add the shallot, garlic, ginger, and candlenut paste with the coriander, turmeric, and white pepper. Cook for 4–5 minutes, stirring often, until the paste smells fragrant and no longer smells raw. Lower the heat if it begins to stick or brown quickly.
- Braise the chicken. Stir in the chicken, kecap manis, soy sauce, salt, and sugar until the pieces are coated. Add 1 cup (240 ml) chicken broth, the bruised lemongrass, and salam leaves. Bring to a gentle simmer, cover partially, and cook for 16–20 minutes, stirring once or twice, until the chicken is tender and the sauce has reduced to a glossy coating. Check the thickest pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). Remove the lemongrass and salam leaves, then taste the sauce and adjust salt or kecap manis.
- Warm the serving broth. While the chicken simmers, bring the remaining 6 cups (1.4 L) broth to a gentle simmer in a separate pot with half the sliced scallions and 1 tsp (5 g) salt. Simmer for about 10 minutes, then taste. Add salt if needed and keep the broth hot over low heat. It should taste savory but not so salty that it overwhelms the seasoned noodles.
- Cook the greens and noodles. Bring a large pot of water to a boil. Add the bok choy and cook for 1–2 minutes, just until crisp-tender; lift it out with tongs and set aside. Cook the noodles in the same water according to their package directions, usually 2–4 minutes for fresh noodles or longer for dried. Start checking early: noodles should be tender but still springy. Drain well and separate any clumps with tongs. Do not leave them sitting in the hot water, where they will soften.
- Season and assemble the bowls. Divide the soy sauce, sesame oil, and kecap manis among four warm bowls. Add a little garlic oil to each, using a spoon to include some garlic if you like. Toss a portion of hot noodles in each bowl to coat them evenly. Top with chicken and its sauce, bok choy, the remaining scallions, and fried shallots if using. Pour a small cup of hot broth alongside each bowl, rather than flooding the noodles; diners can sip it or add a little as they eat. Serve with lime wedges and chili sauce.
Tips
- Choose the right sweet soy sauce. Kecap manis is thick and sweet, and it gives the chicken its characteristic dark, glossy coating. If you cannot find it, mix 1 tbsp (15 ml) soy sauce with 1 tbsp (15 ml) brown sugar and simmer briefly until syrupy. This is a practical stand-in, but it will be less complex and may taste saltier, so season the chicken gradually.
- Handle candlenuts carefully. Candlenuts are traditional in many Indonesian spice pastes but can be difficult to find. Macadamias or cashews work as substitutes and add a similar creamy richness; the flavor will not be exactly the same. Use only cooked candlenuts, as they are not eaten raw.
- Keep the oil gentle. Low heat helps garlic flavor the oil without scorching. If the garlic starts browning before 5 minutes, take the pan off the heat. Strain the oil if you prefer a smooth bowl, or leave the softened garlic in for more texture.
- Cook noodles close to serving time. Fresh noodles can stick and turn soft if they sit after draining. If you need to wait, toss them with a small spoonful of the garlic oil, keep them separate from the broth, and loosen them with a splash of hot water just before serving.
Serving Suggestions
Serve each bowl with broth on the side, along with lime, chili sauce, and extra kecap manis so everyone can balance savory, sweet, sour, and spicy flavors. A squeeze of lime brightens the rich chicken and fragrant oil; add it a little at a time rather than mixing in the whole wedge at once. Fried shallots bring a crisp, sweet-savory finish, while sliced scallions add freshness.
For a fuller meal, put out simple sides such as cucumber slices, blanched bean sprouts, or a small plate of pickled vegetables. These are optional accompaniments rather than required ingredients. If serving the meal family-style, keep the noodles, chicken, greens, and broth in separate dishes until everyone is ready to eat, so the noodles stay springy.
Variations
Use another green. Baby bok choy is convenient, but mustard greens, choy sum, or spinach can also work. Add sturdier stems to the boiling water first and leafy tops later; spinach needs only a brief dip. The greens are a flexible part of the bowl, and their bitterness or sweetness will shift the overall flavor slightly.
Make the broth more aromatic. Simmer a slice of ginger or a bruised scallion in the broth, then remove it before serving. For a clearer, lighter bowl, use a mild chicken broth and keep the chicken topping concentrated. For more body, use a richer broth, but taste before adding the full salt quantity.
Adjust the heat at the table. Keep the base chicken mild and offer fresh sliced chilies or chili sauce separately. This lets each diner choose a comfortable level of heat without changing the sweet-savory chicken for the whole batch.
Try a different noodle. Fresh egg noodles are a common, convenient choice, though wheat noodles vary from place to place and household to household. Use a noodle that holds its shape when tossed. Rice noodles can be substituted if needed, but they have a softer texture and make the result different from the usual wheat-noodle bowl.
Storage and Reheating
For best texture, store the chicken, broth, noodles, and greens separately. Refrigerate leftovers within 2 hours of cooking in covered containers; the cooked chicken and broth keep for 3–4 days in the refrigerator. Cooked noodles and greens are best used within about 2–3 days because they soften more quickly. Cool hot food in shallow containers before refrigerating, and do not leave the meal at room temperature overnight.
Reheat the chicken and broth on the stovetop until steaming, stirring the chicken so it heats evenly. Reheat leftovers to 165°F (74°C), checking the chicken with a food thermometer. Add a splash of broth or water if the chicken sauce has thickened. Warm noodles briefly in boiling water, then drain; avoid microwaving them for too long, which can make them gummy. Assemble only the portions you plan to eat. Freezing the chicken and broth for up to 2 months is possible, though the noodles and greens are better cooked fresh; thaw frozen portions in the refrigerator before reheating.
Frequently Asked Questions
What does mie ayam mean?
Mie ayam translates roughly as “chicken noodles” in Indonesian. It generally refers to a noodle dish topped with seasoned chicken, often accompanied by broth and greens. The exact toppings, noodle style, and seasoning can vary among vendors and home cooks.
Can I make the chicken topping ahead?
Yes. Cook the chicken fully, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently with a splash of water or broth until it reaches 165°F (74°C). Make the noodles and greens closer to serving so they retain a better texture.
Can I use dried noodles instead of fresh?
Yes. Use about 12 oz (340 g) dried wheat or egg noodles for four portions and follow the package timing, checking for a springy texture. Different brands and thicknesses cook at different speeds, so the package is a better guide than a fixed time. Drain thoroughly before tossing with the bowl seasonings.
What can I use instead of salam leaves?
Salam leaves, also called Indonesian bay leaves, have a distinctive mild, earthy aroma. If you cannot find them, use one ordinary bay leaf and remove it before serving. The broth and chicken will still be flavorful, though the aroma will be less specifically Indonesian. Do not use several bay leaves as a one-for-one replacement.
Is mie ayam supposed to be soupy?
Usually the noodles are seasoned and coated rather than served submerged in a large bowl of broth. Many servings include a small bowl or cup of broth on the side, which you can sip or add gradually. Keeping the broth separate also makes it easier to adjust the noodle seasoning and prevents the noodles from getting waterlogged.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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