Pasta

Indonesian Chicken Noodles – Mie Ayam

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 250 g Chinese e noodles
  • 3 chicken legs
  • 200 g mushrooms
  • 250 g pak choi
  • 1 small Stick (s) leek
  • 2 shallot (s)
  • 4 cloves garlic
  • 0.5 teaspoon ½ turmeric powder
  • 0.5 teaspoon ½ coriander powder
  • 3 tablespoon sesame oil
  • 6 tablespoon Ketjap Manis
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 liter water
  • salt and pepper
  • oil
Indonesian Chicken Noodles – Mie Ayam
Indonesian Chicken Noodles – Mie Ayam

Instructions

  1. Cook the noodles in water with 1 teaspoon salt until they are firm to the bite. Pour off the water. Lightly season the noodles with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, salt and pepper.
  2. Cut the shallots into small cubes, press the garlic and slice the mushrooms. Clean and wash the pak choi and leek and cut into pieces.
  3. Peel the skin off the chicken thighs (do not throw the skin away). Boil the chicken legs in approx. 1 liter of water until they are cooked through. Remove the pot from the oven.
  4. Take the chicken legs out of the broth (don`t throw the broth away!). Remove the meat from the bones and cut into small pieces. Return half of the bones to the broth.
  5. Fry the separated skin in a pan with a little oil until the fat comes out. Then take the skin out of the pan (if you like it, you can leave it in).
  6. Fry the shallots and 3/4 of the garlic in the fat in the pan. Add the chicken pieces. Add turmeric, soy sauce, ketjap manis, sesame oil, oyster sauce and coriander powder to the pan. Add about 50 ml of stock (from cooking the chicken legs). Add the mushrooms. Let simmer until there is little sauce left. Season to taste with salt and pepper. Remove from the stove.
  7. Season the broth from cooking the chicken thighs with the remaining garlic, salt and pepper (it should only be slightly salty). Add pak choi and leek and simmer for 3 - 4 minutes. Take it off the stove. Remove the bones from the broth.
  8. Put the egg noodles in a bowl. Place the chicken pieces and pak choi on top of the noodles. Add the broth.
  9. Tip: Wantan, soy bean sprouts and meatballs are also great side dishes. If you like it spicy, you can add chilli sauce.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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