Quick Weeknights · Indonesian
Mie Aceh
We sauté these noodles with bold curry spices, fresh herbs, and plump prawns.
Why This Works
The infusion of curry spices with the beef stock creates a rich, complex sauce that coats the noodles perfectly.
The Upgrade
Add a tablespoon of sweet soy sauce (kecap manis) to deepen the color and add a subtle sweetness.
Chef's Secret
Michelin TechniqueUse thick yellow noodles rather than thin; they hold up much better to the robust sauce and won't turn mushy.
Ingredients
Total time including resting: 35 min
Directions
Heat oil in a wok and sauté garlic, shallots, and chili until fragrant.
2 minAdd the prawns and stir-fry until pink and just cooked through.
3 minAdd the curry powder and stir for 30 seconds to 'bloom' the spices in the oil.
1 minToss in the noodles and diced tomatoes, stirring to coat.
2 minPour in the beef stock and let it bubble, allowing the noodles to absorb the spicy curry liquid.
3 minAdd bean sprouts at the very end and toss for 1 minute so they maintain a crunch.
1 minServe immediately while steaming hot.
Wine Pairing
Viognier
White Wine
The BottleE. Guigal Viognier
The heavy curry spices require a wine with weight and aromatic intensity. Viognier’s stone fruit profile and silky texture hold their own against the complexity of Mie Aceh.
Nutrition per Serving
410
calories
24g
protein
55g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Emping Crackers
Serve bitter melinjo nut crackers to provide a distinct, satisfying crunch against the soft, spiced noodles.
Ingredients
Directions
Heat the neutral oil in a heavy-bottomed wok to 350°F.
Test the temperature by dropping a single cracker into the oil; it should expand and puff immediately.
Fry the crackers in small batches for approximately 10 to 15 seconds until they turn a light golden hue.
Use a spider strainer to remove the crackers and transfer them to a rack lined with paper towels to drain excess oil.
Season immediately with fine sea salt while the surface oil remains warm.
Serve alongside Mie Aceh while the crackers retain their optimal, brittle crispness.
Side Dish
Lime Wedges
Squeeze fresh lime over the noodles to brighten the heavy curry spice profile.
Ingredients
Directions
Rinse the limes thoroughly under cold water and pat completely dry.
Slice each lime into 8 equal wedges, removing any visible seeds.
In a small mixing bowl, combine the flaky sea salt and chili powder.
Toss the lime wedges lightly in the seasoning mix until evenly coated.
Arrange the seasoned wedges on a chilled serving plate.
Serve immediately alongside the Mie Aceh to be squeezed over the noodles before eating.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
My new go-to. Even my picky kids cleaned their plates.