Cherry & Dennis Helper Habitat

Indonesian Mie Aceh Seafood Noodles

Name: Indonesian Mie Aceh Seafood Noodles
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Fresh precooked thick yellow noodles; 250 g Peeled deveined prawns; 200 g Cleaned squid; 150 g Cabbage; 100 g Bean sprouts; 150 g Tomato; 60 g Shallots; 20 g Garlic; 15 g Ginger; 15 g Red chili; 80 g Lime; 3 g Ground coriander; 2 g Ground cumin; 2 g Ground turmeric; 0.5 g Ground cardamom; 30 ml Water (For spice paste); 30 ml Kecap manis; 15 ml Light soy sauce; 250 ml Unsalted chicken stock; 25 ml Cooking oil

印尼亞齊香料海鮮炒麵

Indonesian Mie Aceh Seafood Noodles — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Thick yellow noodles, prawns and squid cook with spice paste and a little stock into a moist, lightly soupy Aceh-style noodle dish.

Ingredients

Main ingredients

600 g Fresh precooked thick yellow noodles
250 g Peeled deveined prawns
200 g Cleaned squid
150 g Cabbage
100 g Bean sprouts
150 g Tomato
60 g Shallots
20 g Garlic
15 g Ginger
15 g Red chili
80 g Lime

Curry seasoning

3 g Ground coriander
2 g Ground cumin
2 g Ground turmeric
0.5 g Ground cardamom
30 ml Water (For spice paste)

Stir-fry sauce

30 ml Kecap manis
15 ml Light soy sauce
250 ml Unsalted chicken stock

Cooking oil

25 ml Cooking oil

Indonesian Mie Aceh Seafood Noodles — ingredients

Tools

Large wok and spatula
Small blender
Knife and board
Sieve and food thermometer

Steps

Step 1

Prepare seafood

Check prawns are deveined; remove remaining squid cartilage and cut 1 cm rings. Pat dry and refrigerate.

Step 2

Prepare vegetables

Shred cabbage, wedge tomato, wash and drain sprouts, and quarter the lime.

Step 3

Blend spice paste

Blend shallots, garlic, ginger and red chili with 30 ml water to a fine paste; remove chili seeds for less heat.

Step 4

Loosen noodles

Loosen precooked noodles with hot water as directed on the package and drain. Mix kecap manis, soy sauce and stock.

Step 5

Cook spice paste

Heat oil over medium heat and fry the paste for 3 minutes until its moisture reduces and aroma develops.

Step 6

Add ground spices

Stir in coriander, cumin, turmeric and cardamom for 30 seconds, keeping the spices from scorching.

Step 7

Soften vegetables

Add tomato and cabbage and stir-fry 2 minutes until cabbage softens slightly and tomato releases juice.

Step 8

Bring sauce to a boil

Add the mixed stock and bring to a boil over medium-high heat, loosening cooked paste from the wok but leaving any blackened residue behind.

Step 9

Start the prawns

Add prawns and cook about 1 minute, moving gently until they begin turning pink.

Step 10

Add noodles and squid

Add noodles, squid rings and sprouts; toss over high heat 2–3 minutes so noodles absorb sauce evenly.

Step 11

Check seafood and moisture

Thick seafood should reach 63°C and become opaque; sprouts must be steaming hot. Retain a little broth, adding hot water if dry.

Step 12

Serve with lime

Divide the moist seafood noodles among bowls and give each a lime wedge to squeeze at the table.

Common mistakes

Undercooked paste leaves raw garlic and ginger flavours.
Squid added too early becomes rubbery.
Long reboiling makes precooked noodles break apart.
Reducing completely dry loses this version's lightly soupy texture.

Tips

Prepare paste and vegetables before taking seafood from the fridge. The timing assumes precooked thick yellow noodles; raw noodles must first be cooked separately according to their package. Leave a little orange-brown broth at the wok bottom, because noodles continue absorbing liquid after the heat is off.