Mie Ayam is Indonesia’s beloved street food: springy egg noodles tossed in a savory soy-based seasoning, topped with tender, spiced chicken, and finished with crisp greens, fried shallots, and a drizzle of chili sauce. This recipe recreates the classic hawker version at home, with a rich chicken topping that doubles as a flavorful broth base. It’s a complete, satisfying bowl that’s easier than you think—perfect for a weekend cooking project.
Ingredients
- For the chicken topping:
- 2 bone-in, skinless chicken thighs (about 1 lb / 450 g)
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon white pepper
- 2 bay leaves
- 2 kaffir lime leaves (optional)
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon regular soy sauce
- 1 teaspoon sugar
- 1 cup (240 ml) water
- Salt to taste
- For the broth:
- 6 cups (1.4 L) chicken stock
- 2 cloves garlic, smashed
- 1-inch (2.5 cm) piece of ginger, sliced
- 1 stalk lemongrass, bruised (optional)
- Salt and white pepper to taste
- For the noodles and assembly:
- 1 lb (450 g) fresh egg noodles (or dried lo mein noodles)
- 2 cups (60 g) bok choy or choy sum, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 2 tablespoons sweet soy sauce (for tossing noodles)
- 1 tablespoon oyster sauce
- Fried shallots, for garnish
- Green onions, sliced, for garnish
- Chili sauce (sambal), for serving
Instructions
- Make the chicken topping: In a medium pot, heat the 1 tablespoon oil over medium heat. Add the shallots and garlic, and cook until fragrant, about 2 minutes. Add the ground coriander, turmeric, white pepper, bay leaves, and kaffir lime leaves (if using), and stir for 30 seconds.
- Add the chicken thighs, sweet soy sauce, regular soy sauce, sugar, and 1 cup (240 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C, USDA FSIS safe minimum for poultry).
- Remove the chicken from the pot and let it cool slightly. When cool enough to handle, shred the meat, discarding the bones and bay leaves. Return the shredded chicken to the sauce and keep warm. Taste and add salt if needed.
- Make the broth: In a separate large pot, combine the chicken stock, smashed garlic, ginger, and lemongrass (if using). Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and white pepper. Keep hot.
- Prepare the noodles: Cook the fresh egg noodles according to package directions (usually 2–3 minutes in boiling water). If using dried noodles, cook until just tender, about 4–5 minutes. Drain well.
- Season the noodles: In a large bowl, mix the 2 tablespoons vegetable oil, 2 tablespoons sweet soy sauce, and oyster sauce. Add the hot drained noodles and toss well to coat.
- Blanch the greens: Drop the bok choy into the simmering broth for 30 seconds, then remove with tongs. Set aside.
- Assemble the bowls: Divide the seasoned noodles among four bowls. Top with the chicken and sauce, then add a portion of blanched greens. Ladle about 1 cup (240 ml) of hot broth over each bowl (or serve broth on the side). Garnish with fried shallots and green onions. Serve immediately with chili sauce on the side.
Tips
- Substitutions: If you can’t find fresh egg noodles, use dried lo mein or ramen noodles (cook them a bit less than the package says to keep them springy). For a gluten-free option, use rice noodles, but note they’ll be softer and less chewy.
- Chicken choice: Bone-in thighs add more flavor to the sauce. If you use boneless thighs, reduce the simmering time to 20 minutes.
- Make it ahead: The chicken topping and broth can be made 1–2 days ahead. Store separately in the refrigerator; the flavors will meld and deepen.
- Common mistake: Don’t overcook the noodles—they will become mushy. Cook them just until al dente and toss with the seasoning immediately to prevent sticking.
Serving Suggestions
Serve mie ayam as a complete meal in a bowl, with the broth either poured over or on the side. Add a side of pickled cucumbers (acar) for acidity, and a soft-boiled egg (cooked until the yolk is just set) for extra richness. For a more substantial meal, serve with prawn crackers (krupuk) on the side.
Variations
- Mie Ayam Bakso: Add beef meatballs (bakso) to the broth for a heartier version.
- Mie Ayam Jamur: Add 1 cup (100 g) sliced mushrooms (shiitake or button) to the chicken topping in step 2—they absorb the sauce beautifully.
- Vegetarian: Replace the chicken with extra-firm tofu or tempeh, and use vegetable stock. Cook the tofu in the sauce for 15 minutes instead of 30.
Storage and Reheating
Store the chicken topping, broth, and cooked noodles separately in airtight containers. The chicken and broth keep for 3–4 days in the refrigerator; the noodles keep for 2 days. To reheat, warm the broth and chicken in a pot over medium heat until steaming (165°F / 74°C for leftovers). Reheat the noodles in a microwave or by dipping them in hot water for 10 seconds, then drain and toss with a little oil to refresh. You can also freeze the chicken and broth for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What kind of noodles are best for mie ayam? Fresh egg noodles (often labeled “lo mein� or “pancit canton� in Asian stores) are ideal because they’re springy and absorb the seasoning well. Dried spaghetti can work in a pinch, but the texture will be different.
Can I make this with chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Reduce the simmering time to 15–20 minutes, and shred carefully. The sauce will be less rich, so you may want to add an extra tablespoon of oil.
Is sweet soy sauce the same as regular soy sauce? No. Kecap manis is a thick, sweet soy sauce with molasses-like consistency. If you can’t find it, substitute with 1 tablespoon regular soy sauce + 1 teaspoon brown sugar (per tablespoon needed).
How do I make the broth more flavorful? Simmer the chicken bones (from the thighs) in the stock along with the garlic and ginger. You can also add a teaspoon of white pepper and a splash of fish sauce for extra umami.
Can I prepare the whole dish ahead of time? Yes, assemble the bowls just before serving to keep the noodles from getting soggy. You can have all components ready and then reheat and assemble in 5 minutes.
Is this dish spicy? The base is not spicy; the heat comes from the sambal (chili sauce) served on the side. Add as much or as little as you like.
Related
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
More recipes to cook
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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