Mie Ayam (Chicken Noodles)


Another Chinese-Indonesian cuisine.

Originally based on my friend’s recipe, which I butchered adapted to have more vegetables in it.



  • Egg noodles
  • Bean sprouts
  • Chinese mustard greens
  • Chicken breast, diced
  • Spring onion, chopped.
  • Mushroom, chopped
  • Small yellow onion, chopped
  • 2 cloves of garlic, chopped
  • Oyster sauce, 1 tbs
  • Sesame oil, 1 tsp
  • Light soy sauce, 1 tbs
  • Sweet soy sauce (kecap manis), 1 tbs



  1. First, stir fry the chicken breast, mushroom, onion, spring onion, and garlic with medium – low heat. Lightly season the mixture with salt. Set it aside.
  2. Boil some water in a pot, and cook the egg noodles, till it’s soft / al dente enough, then throw in the beansprouts and mustard greens. Cook the vegetables for around 30 seconds, to retain their crunchiness. Again, set these aside
  3. In a bowl / plate, mix the oyster sauce, sesame oil and light soy sauce together, maybe with tiny little bit of water.
  4. Now mix the noodles, the chicken and the sauce together.
  5. Top it with fried shallots and fried wonton dumplings, and you’re done!
  6. For the soup / broth, it’s just a mixture of chicken broth, spring onion, and garlic.


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