Entree: Indonesia – Aceh – Mie Aceh (Aceh noodles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 14 oz (400 g) fresh yellow egg noodles (or 12 oz / 340 g dried egg noodles, cooked per package)
- 8 oz (225 g) beef (brisket or sirloin), thinly sliced
- 8 oz (225 g) raw shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil
- 3 shallots, thinly sliced (approx. 3 oz / 90 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced (about 1 inch / 2.5 cm)
- 1 stalk lemongrass, white part finely chopped
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) curry powder (preferably mild Madras-style)
- 1–2 tbsp (15–30 ml) chili powder or sambal oelek, adjusted to taste
- 4 whole cardamom pods, lightly crushed (or 1/4 tsp / 0.5 g ground cardamom)
- 1 small cinnamon stick (or 1/4 tsp / 0.5 g ground cinnamon)
- 2 cloves (or a pinch / 0.5 g ground cloves)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1½ cups (360 ml) beef or chicken stock
- 1 cup (100 g) bean sprouts
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Fried shallots for garnish (approx. 1/4 cup / 30 g)
- Fresh cilantro or celery leaves for garnish
- Salt and freshly ground black pepper to taste
- Lime wedges and sliced cucumber for serving (optional)

Instructions

1. If using dried noodles, cook according to package, drain and set aside; if using fresh noodles, separate gently and set aside.
2. Make the spice paste: in a mortar & pestle or small blender combine shallots, garlic, ginger, lemongrass, ground coriander, cumin, turmeric, curry powder, chili, and a pinch of salt; pound or blend to a coarse paste, adding a splash of oil or stock if needed.
3. Heat 2 tbsp (30 ml) oil in a wok or large pan over medium-high heat. Add the cardamom, cinnamon stick and cloves and fry briefly until aromatic.
4. Add the spice paste and stir-fry 2–3 minutes until fragrant and the oil separates.
5. Add the sliced beef, increase heat to high and stir-fry until just browned. Add the shrimp and cook until turning pink, about 1–2 minutes.
6. Stir in the kecap manis, fish sauce, tamarind water and stock; bring to a simmer and reduce for 3–5 minutes so the sauce thickens slightly and flavors concentrate.
7. Add the cooked noodles to the wok, toss thoroughly to coat with the sauce and heat through; if the dish is too dry, add a splash more stock. Adjust heat and chili to taste.
8. Fold in bean sprouts, scallions and lime juice, toss briefly to combine, then remove from heat.
9. Serve hot, garnished with fried shallots and cilantro or celery leaves, with lime wedges and sliced cucumber on the side.