Authentic Indonesian Yellow Chicken Noodles (Mie Ayam Bumbu Kuning)

Mie Ayam Bumbu Kuning: A Flavorful Indonesian Chicken Noodle Dish

Ingredients:

• 350 grams of noodles (can be fresh, egg noodles, or specific mie ayam noodles)
• 1 bunch of green mustard greens
• 500 grams chicken breast
• 1 liter water for boiling chicken
• 1 cup water for sautéing chicken with spices
• 1 liter water for boiling noodles and mustard greens
• Vegetable oil for tossing noodles
• 1 tablespoon oil for sautéing
• Spice Ingredients:
  • 3 cm turmeric
  • 1 cm ginger
  • 1 cm galangal
  • 1 stalk lemongrass
  • 5 shallots
  • 2 cloves garlic
  • 1 small whole candlenut
  • 2 kaffir lime leaves
  • 2 bay leaves
• Dry Seasonings:
  • Salt
  • Powdered broth
  • Granulated sugar
  • Pepper
  • ½ teaspoon sweet soy sauce
• Garnishes:
  • 10 bird’s eye chilies
  • Celery leaves
  • Scallions
  • Fried shallots

Instructions:

1. Prepare the Chicken:

   • Clean the chicken breasts and boil them in water with 1 teaspoon of salt for 15 minutes. After boiling, drain the chicken and shred it into bite-sized pieces.

2. Prepare the Spice Paste:

   • Blend the turmeric, candlenut, shallots, and garlic into a smooth paste. Heat 1 tablespoon of oil in a pan over medium heat and sauté this spice paste with lemongrass, kaffir lime leaves, smashed galangal, smashed ginger, and bay leaves until fragrant. Add 1 cup of water and stir to combine.

3. Cook the Chicken:

   • Add the shredded chicken to the pan. Season with ½ teaspoon salt, ½ teaspoon powdered broth, sweet soy sauce, and ¼ teaspoon granulated sugar. Stir well to combine and cover. Let it simmer for 5 minutes until the flavors meld and the sauce is slightly absorbed. Adjust seasoning if needed and turn off the heat.

4. Cook the Noodles and Mustard Greens:

   • In a separate pot, bring 1 liter of water to a boil. Add the noodles and chopped mustard greens. Cook for about 3 minutes, then drain and place them in serving bowls.

5. Assemble the Dish:

   • Add a pinch of salt, a bit of vegetable oil, and pepper to the noodles and mustard greens. Toss to mix well. Top with the spiced chicken and a bit of its sauce. Sprinkle with fried shallots. Add a small amount (about ½ ladle) of the hot water from the noodle cooking pot to keep everything warm and to avoid making more hot water.

6. Prepare the Chili Sauce:

   • Boil the bird’s eye chilies until slightly softened. Remove them from the water, then blend with a pinch of salt. Mix this spicy sauce into the prepared noodle dish for an extra kick.

Tip: For a sweeter spiced chicken, simply adjust the amount of sweet soy sauce to your taste.

Enjoy this vibrant and aromatic Indonesian Mie Ayam Bumbu Kuning recipe, perfect for a hearty and satisfying meal. Bon appétit! ^_^