Homemade Indonesian Chicken Noodles (Mie Ayam)

Homemade Mie Ayam by My Husband

Ingredients:

For the Noodles:

• 1 kg high-protein wheat flour
• 4 eggs
• 3 tablespoons cooking oil
• Water
• Salt to taste

For Boiling the Noodles:

• Water (as needed)
• Cooking oil

For the Chicken Broth:

• 3 chicken breasts (cut into small cubes)
• 5 shallots
• 5 garlic cloves
• 4 candlenuts
• Pepper (to taste)
• Coriander (to taste)
• Ginger
• Galangal
• 2 stalks of lemongrass
• 5 kaffir lime leaves
• 2 bay leaves
• Soy sauce
• Palm sugar
• Cooking oil (for sautéing)

For Garnishing:

• Scallions
• Green mustard leaves
• Fried shallots (optional)

For the Chili Sauce:

• 20 red bird’s eye chilies
• Salt (to prevent sourness)
• Water (for boiling)

Steps:

1. Prepare the Dough:

   • Beat the eggs in a bowl, add a pinch of salt and the cooking oil, and mix well. Gradually add the high-protein wheat flour while mixing with your hands until the dough becomes smooth and non-sticky. Let the dough rest for 5 minutes.

2. Shape the Noodles:

   • Divide the dough into manageable portions. Flatten each portion with your hands, then roll it out to a thickness of 4 (on your pasta machine). Roll it again to a thickness of 1 (adjust based on your preference; I like thin noodles). Sprinkle some flour on the dough to prevent it from sticking, then cut it into noodles using a pasta machine or knife. Repeat until all dough is used.
   • Portion the noodles and dust them with flour to prevent sticking.

3. Prepare the Chicken Broth:

   • Blend all the broth spices (shallots, garlic, candlenuts, pepper, coriander, ginger, galangal) until smooth, except for the kaffir lime leaves and bay leaves.
   • Heat cooking oil in a pan and sauté the blended spices until fragrant. Add the torn kaffir lime leaves, bay leaves, and bruised lemongrass stalks. Stir until aromatic.
   • Add the chicken pieces and sufficient water (enough to make a broth), then add soy sauce and palm sugar. Season with salt and taste to adjust. Let it simmer until the chicken is cooked and the broth is flavorful.

4. Prepare the Chili Sauce:

   • Boil the red bird’s eye chilies for about 5 minutes. Drain and blend with salt to a smooth paste.

5. Cook the Noodles:

   • Bring a large pot of water to a boil, adding a bit of cooking oil to prevent the noodles from sticking. Once boiling, add the noodles and cook until they float to the surface. Drain and set aside.

6. Assemble the Dish:

   • In a bowl, add a bit of salt and some chicken broth. Toss in the cooked noodles until well-coated with the broth.
   • Serve the noodles with the cooked chicken pieces on top, and garnish with scallions, green mustard leaves, and fried shallots if desired.

7. Serve:

   • Serve the homemade Mie Ayam with the chili sauce on the side. Enjoy this delicious homemade dish, lovingly prepared by my husband! 😊😊😊

This homemade Mie Ayam recipe is a delightful and flavorful Indonesian chicken noodle dish that brings the taste of traditional street food into your home kitchen. Enjoy the rich, savory broth and the tender, freshly made noodles combined with a hint of spice from the homemade chili sauce. This dish is perfect for a comforting meal that the whole family will love.