Originating from the Aceh province in Sumatra, Mie Goreng Aceh is a deliciously spiced fried noodle dish that will transport your taste buds to the vibrant streets of Indonesia. With its aromatic blend of spices, tender noodles, and a perfect balance of flavors, Mie Goreng Aceh is a must-try for any food enthusiast.
In a large skillet, preheat 1 Tbsp of oil over medium heat. Add all the ingredients for the sauce and stir fry until aromatics, about 5 minutes. Take care not to burn the dried chili as they can turn bitter
Transfer to a blender or a food processor and blend until it is a smooth puree consistency. Add a bit of water if necessary to help it blend, but try not to add too much
Pour the sauce back into the pan and cook again until water evaporates and the oil starts to separate, this may take 15-20 minutes over medium heat. Remove from the heat and let it cool down completely and then store in a jar. They can be kept in the fridge for up to one week or in the freezer for up to one month
Cooking:
If you are using dried spaghetti or dried egg noodles/lo mein noodles, cook to al dente or undercooking a little bit is fine too and then rinse in cold water. Set aside
Place all the ingredients to be ground in a food processor and process into a smooth paste. The oil should help the grinding process going. Add a bit of water if necessary to help it get going
Preheat a large wok or skillet with 1 tsp of oil on high heat. When it's hot, add in the shrimp and stir fry until they turn pink and cook through, about 1-2 minutes (might be less if the shrimp is smaller). Dish them out from the wok/skillet and set aside. In the same wok/skillet, add the rest of the oil and let it preheat. Add the sliced onion and stir fry until aromatic, about 3 minutes.
Add about 5 tablespoonfuls (more or less depending on how spicy you want) of the mie aceh sauce and stir fry for about 3 minutes. Add the cabbage and tomatoes and toss with the sauce and cook for about 1 minute. Add the broth and bring to a simmer and cook for about 3 minutes. Add the noodles followed by the seasonings. Toss to mix everything. Cover with a lid and cook for about 2 minutes. Uncover and add the beansprouts and toss to mix. Have a taste of the sauce and adjust by adding more salt if necessary. Off the heat. The residual heat will soften the beansprouts but they are still slightly crunchy and not mushy
To serve:
Garnish with chopped green onion and emping crackers on the side