Mie Aceh is a spicy noodle dish originated in Aceh region in Indonesia, known for its spicy food. This is a stir-fried version and slightly saucy with great flavors from all the spices. It’s one of my favorite noodle dishes I have to share with you guys #NoodleholicsParty
After almost seven years of
slaving in the kitchen, I swear to God I’m still asking “What To Cook Today?” or “What To Cook This Week?”. A joke came up when we got together with family and friends that I should roll out the series of “What To Cook Tomorrow?”, “What To Cook Tonight?”, “What To Cook The Day After?”, “What To Cook Next Week?” Okay, you get it !! It’s funny (because I laughed) and it’s not (because apparently I’m still struggling with it). It is indeed an old-age conundrum in every kitchen on planet earth I think ?
Back to reality is, it’s only the middle of the week when I was having this struggle. I still need to churn out a meal. This is really a love-hate relationship. I love trying and tinkering with new recipes, inhaling the food, making some mess with the food to make it look artistic (sure!). So, what do you hate about it ? Well, straining my brain power with what to cook, doing the mountain of dishes, cleaning up…the same thing you hate I guess. Then an email came in from Lime and Cilantro inviting me to join his #NoodleholicsParty along with other talented food bloggers. It’s like an AHA moment right there! NOODLES! I’m making noodles. I always have noodles stocked in the pantry and shrimp in the freezer. So, I decided I wanted something spicy. Maybe something like mouth-on-fire kinda spicy! (I threw in probably more than 10 Thai chilis in that chili paste!) and took a peek at the pantry and fridge and I had all the ingredients I need. So, I decided to whip up this Mie Aceh. Mie means noodles in Indonesian language 😉
To be honest though, I have never been to Aceh myself even though it is located in the same province as the little hometown I lived in. But I love the food. Usually spicy!!!! My father-in-law is from Aceh and when my husband introduced Sambal Aceh to me 7 years ago, I was hooked immediately. Mie Aceh is spicy, aromatic, and addicting. It’s not uncommon to have noodles or rice dishes served with crackers in most Indonesian dishes.
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Aceh noodles (Mie Aceh)
Ingredients to be ground in food processor:
Despite what I’ve said earlier about the love-hate relationship, that first bite just reminded me why I (sometimes) love slaving at the kitchen!!! WICKED FOOD!!!!
And I strongly suggest you to check out the rest of the noodles made by other talented bloggers and food photographers I listed down here and be ready to drool! Thank you so much Soe for inviting me to your #NoodleholicsParty
Pho ga (Vietnamese chicken noodle soup) by Beyond Sweet and Savory
Vegetarian manchurian with stir fry noodles by Box of Spice
Alfredo Spring Pasta by My Lavender Blues
Beef ragu with pappardelle by Cloudy Kitchen
Indonesian boiled noodles (mie rebus) by Pique Cooking
Malaysian Laksa with Pumpkin by Vermillion Roots
Chestnut Tortellini & Fettuccine in Sage Cream Sauce by Cuoco Contento
Vegetarian Tteokbokki Husbands That Cook
Shrimp scampi with tagliatelle by Up Close and Tasty
Juniper Berry & Barley Noodles with Creamy Chantarelles by North Wild Kitchen
Vegan Jjajangmyeon by The Korean Vegan
Duck Noodle Soup by Lindsay Feast
Avocado pesto cream sauce with homemade fettuccine noodles by Lyndsey Eden
Homemade soba noodles in a lapsang souchong broth with crispy tofu by Twigg Studio
Kuching Style Laksa by Pass Me The Dimsum
Meatball Pasta by In Search Of Wonders
Shanghai Scallion Oil Noodle (Cong You Ban Mian) by Omnivore’s Cookbook
Oak-Smoked Pasta Cacio e Pepe by Harvest and Honey
Noodle in Burmese coconut and chickpea broth (Oh- noe-khawswe) by Lime and Cilantro
Persian Noodle (Reshteh) by Noghlemey
Check out other Southeast Asia Recipes you might be interested in.