Spicy Indonesian Noodle Stir-Fry

Ingredients

• 250g (9 oz) thick yellow noodles 250g (9 oz) thick yellow noodles
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 1 green chili pepper, thinly sliced 1 green chili pepper, thinly sliced
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 cup bean sprouts 1 cup bean sprouts
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• Fresh cilantro or Thai basil, for garnish Fresh cilantro or Thai basil, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 50g (Sugar: 8g)
• Protein: 25g
• Fiber: 5g
• Salt: 2.5g

Preparation

1. 1.
   Cook the yellow noodles according to package instructions. Drain and set aside.
2. 2.
   In a large wok or skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and sauté until fragrant and golden.
4. 4.
   Add the shrimp and chicken to the wok and cook until they are cooked through and slightly browned.
5. 5.
   Push the cooked shrimp and chicken to one side of the wok and add the sliced chili peppers to the other side. Cook for a minute to release their flavors.
6. 6.
   Add the shrimp paste, soy sauce, fish sauce, and palm sugar to the wok. Stir well to combine all the ingredients.
7. 7.
   Toss in the cooked noodles, bean sprouts, carrot, and bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender.
8. 8.
   Remove from heat and garnish with fresh cilantro or Thai basil.
9. 9.
   Serve hot and enjoy the spicy flavors of Mie Aceh!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.
• Yellow noodles — Cook the noodles until they are al dente to ensure they don't become mushy when stir-fried.
• Shrimp paste — Use a small amount of shrimp paste as it has a strong flavor. If you prefer a milder taste, reduce the quantity or omit it altogether.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar sweetness.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a dash of chili flakes.
• Customize the protein by using beef, tofu, or a combination of different seafood.
• Adjust the spiciness by reducing or increasing the amount of chili peppers according to your preference.
• To make it more filling, add a fried egg on top of each serving.
• Experiment with different vegetables like bok choy or mushrooms to add variety to the dish.

Serving advice

Serve Mie Aceh hot, garnished with fresh cilantro or Thai basil. Accompany it with a squeeze of lime for a tangy burst of flavor.

Presentation advice

Present Mie Aceh in a vibrant and colorful manner by arranging the noodles and vegetables attractively on a plate. Garnish with fresh herbs and chili slices for an eye-catching presentation.