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Mie Aceh (Acehnese Noodle Soup)

Posting Date: 11/13/17

Mie Aceh (Acehnese Noodle Soup)

Mie Aceh (Acehnese Noodle Soup) originated in Aceh which is located in Sumatra island in Indonesia. There are 2 versions of mie Aceh, the stir fried noodle and the noodle soup one. This recipe covers the noodle soup version. In Aceh, fresh thick round noodles are used. The noodles are like udon noodles, except they are yellow. In the recipe, I use fresh egg noodles. I couldn't find thick round egg noodles, and thus, I just used regular fresh egg noodles. It won't affect the flavor at all. If you can't find fresh egg noodles in your Asian stores, you can also use spaghetti noodles. Mie Aceh is rich in flavor. It tastes hot from the chili pepper, sweet and savory from the sweet soy sauce, and curry-like from the spices used (turmeric powder, cinnamon, and cumin powder). I always consider mie Aceh as the Indonesian version of Japanese Ramen. It is also good on a cold day. Mie Aceh is normally served with cucumber pickles on the side and sprinkled with fried onion on top. The pickles add freshness and crunchiness. I also serve it with slices of fresh cucumber to add more freshness. In Aceh, beef, goat, or shrimp is used in the dish. In this recipe, I use shrimp.

This recipe serves for 2 people.


  • For cucumber pickles: 2 teaspoons sugar or to taste
  • For cucumber pickles: 1/2 teaspoon salt or to taste
  • For cucumber pickles: 1/2 cup boiling water
  • For cucumber pickles: 3 teaspoons vinegar or to taste
  • For cucumber pickles: 1 small cucumber, peeled and diced
  • 3/4 lb fresh egg noodles
  • For spice paste: 3 cloves of garlic, halved
  • For spice paste: 3 small or 1 large shallots, quartered
  • For spice paste: 1 tablespoon sambal oelek or to taste
  • For spice paste: 1/2 tablespoon turmeric powder
  • For spice paste: 1/2 teaspoon cumin powder
  • For spice paste: 1/4 teaspoon cinnamon powder
  • For spice paste: 1 candlenut, halved
  • 2 tablespoons vegetable oil
  • For sauteing: 3 cloves of garlic, sliced
  • For sauteing: 1 large or 3 small shallots, sliced
  • 10 extra large shrimps, peeled and deveined
  • 1.5 cup water
  • 1 beef or chicken bouillon
  • 1 teaspoon vinegar
  • 2 tablespoons sweet soy sauce
  • 1 teaspoon salt or to taste
  • pinch of black pepper
  • 1 Roma tomato, diced
  • 1 cup sliced cabbage
  • 1 green onion, sliced
  • 1 cup bean sprouts
  • Optional: slices of cucumber
  • Optional: fried onions


  1. To make cucumber pickles, combine sugar, salt, vinegar, and boiling water into a small bowl. Stir it until sugar has been dissolved. Add diced cucumber into the liquid making sure the diced cucumber is completely submerged in the liquid. Let it chill in the fridge for at least 1/2 hour.
  2. Cook the noodles in a pot by following package directions. Make sure you don't overcook them since they will be cooked again later in the soup broth. Pour the pot content into collander to drain the liquid in the pot. Rinse the noodles on a collander with cold water several times until they are cooled down. During rinsing, make sure you also gently toss the noodles with your hand to separate them so that we can completely rinse and remove excess starches. By rinsing it with cold water, the noodles are prevented from sticking to each other. Let them sit on the collander to drain excess liquid. Set them aside.
  3. Grind garlic, shallots, sambal oelek, turmeric powder, cumin powder, cinamon powder, and candlenut in a food processor until they become smooth paste.
  4. Add vegetable oil into a wok. Heat the oil over medium high heat. Add garlic, shallots, and spice paste into the wok and saute them until they become aromatic and the shallots are softened. Add shrimp into the wok and saute them until they become pink. Add water, beef or chicken bouillon, vinegar, sweet soy sauce, salt, pepper, tomato, and cabbage. Stir the liquid to mix the seasoning. Let the liquid come to the boil. Taste it and add more salt or pepper if needed. Add noodles, green onion, and bean sprouts. Stir it until the noodles are coated with the liquid (about 1/2 min). Remove from the heat.
  5. To serve it, divide into 2 bowls. Top each bowl with cucumber pickles, fried onions, and slices of cucumber. Serve it while it is still hot.

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