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Learn how to make this popular Javanese street food, mie godog. Noodles are served in an aromatic broth and other fixings like eggs, chicken, and veggies. They are comfort food for the locals.
What is mie godog?
Godog means to boil. So mie godog literally means boiled noodles. Mie godog is popular street food, especially in Jogjakarta, Central Java. The noodles vendors are usually out at night selling mie godog. Noodles are usually served in chicken/beef broth along with chicken or beef slices, seafood and vegetable like cabbage and tomatoes. They are a complete meal on its own if you ask me. Mie godog is nothing fancy but it is so comforting.
My version of mie godog
When I made this mie godog, I actually trying to clean up leftovers of this and that from my fridge. So I don’t exactly use cabbage and tomatoes. I only had broccoli and carrots and so that’s what I used to make mie godog. I would say what goes into mie godog is pretty flexible and it’s a good dish to use up leftover!
What kind of noodles to use
Egg noodles or what usually call yellow noodles are usually used to make mie godog. But you can use other wheat noodles. I use spaghetti because that’s what I have and it worked out just fine.
Substitution for candlenuts (kemiri)
Kemiri is one of the ingredients used in mie godog. If you can’t find any, you can omit or substitute with macadamia nuts.
Did you make this mie godog recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Mie Godog/ Mie Rebus Jawa (Javanese Boiled Noodle Soup)
Ingredients
- 1 kg fresh yellow noodles you can also use about 500 grams dried noodles
- 150 gr chicken thighs cut into bite-size slices
- 12 beef balls you can also use shrimp balls or fish balls, cut into slices
- 100 gr large shrimp deveined and shelled
- 1500 ml chicken stock you can also use beef stock
Spices to grind:
- 1 large red onion
- 4 cloves garlic
- 4 candlenuts
- 1 tsp white peppercorns
- 3 Tbsp oil
Seasonings:
- 1 tsp shrimp paste
- 2 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
Vegetables: (you can use whatever veggies you like)
- 1 large tomato quartered
- 200 gr cabbage I use broccoli florets
- 200 gr bok choy
Garnish:
- 2 stalks green onion
Instructions
- Toast the candlenuts on a dry pan for about 2-3 minutes over medium heat. Put the red onion, garlic, candlenuts, and oil in a food processor and process them into a paste
- If you use dry noodles, boil them in boiling water and only half-cook them because we will boil the noodles again later. Rinse with fresh water after that and set aside
- Preheat your wok or skillet. Add the ground spices (which already has oil in it) and shrimp paste and stir fry for about 3 minutes or until aromatic. Add the chicken slices and cook until they turn opaque. Add the chicken broth along with the seasoning. Bring to a simmer
- When it comes to a simmer add the beef balls (if using), shrimp, and the vegetables. Let the broth comes back to a simmer and then add the half-cooked noodles. Carefully and gently stir the noodles to mix with the broth. Don't over stir and break the noodles into pieces. Let it boil (godog) for about 1-2 minutes. Have a taste and adjust seasonings as needed. Remove from the heat and serve immediately with acar timun (if you make some) and bawang goreng
