Mie Aceh
A classic North Sumatran dish featuring thick, chewy noodles tossed in a rich, aromatic, and spicy curry sauce, often served with tender beef or seafood.
🧂 Ingredients
- 400 g Thick yellow noodles (fresh or dried)(Fresh noodles are preferred for texture. If using dried, cook according to package directions until al dente.)
- 300 g Beef (sirloin or flank steak), thinly sliced, or peeled and deveined shrimp/cubed firm fish(Choose your preferred protein. Ensure beef is sliced against the grain for tenderness.)
- 100 g Aceh curry paste (Bumbu Kari Aceh)(This is a pre-made paste. If unavailable, you can make your own or use a good quality Indonesian curry paste as a base and adjust spices.)
- 2 Tomatoes, diced(Medium-sized, ripe tomatoes.)
- 200 g Bean sprouts(Fresh and crisp.)
- 4 Shallots, thinly sliced(For garnish and flavor.)
- 3 cloves Garlic, minced(Freshly minced.)
- 1 tablespoon Ginger, grated(Freshly grated.)
- 1 stalk Lemongrass, bruised(Use the lower, white part of the stalk.)
- 2 Kaffir lime leaves(Torn to release aroma.)
- 200 ml Coconut milk (thick)(Full-fat for richness.)
- 2 tablespoons Vegetable oil(For sautéing.)
- to taste Salt
- 1/2 teaspoon Sugar(To balance flavors.)
- 100 ml Water or beef/seafood broth(As needed for sauce consistency.)
👨🍳 Instructions
- 1
Prepare the aromatics: In a mortar and pestle or food processor, combine the minced garlic and grated ginger. Pound or process into a paste. If making your own curry paste, this is where you'd add your ground spices (like turmeric, cumin, coriander, chili powder, etc.) and pound them together with the garlic and ginger. For this recipe, we assume you have a pre-made Aceh curry paste.
⏱️ 10 minutes - 2
Sauté the aromatics and curry paste: Heat the vegetable oil in a large wok or deep skillet over medium-high heat (around 190°C / 375°F). Add the sliced shallots and sauté until softened and fragrant, about 2-3 minutes. Add the garlic-ginger paste and cook for another minute until fragrant, being careful not to burn. Stir in the Aceh curry paste, bruised lemongrass, and torn kaffir lime leaves. Cook, stirring constantly, for 3-5 minutes until the paste darkens slightly and becomes very aromatic. This step is crucial for developing the flavor.
⏱️ 8 minutes - 3
Cook the protein: Add the thinly sliced beef or seafood to the wok. Stir-fry until the beef is browned or the seafood is almost cooked through, about 3-5 minutes. If using beef, don't overcrowd the pan; cook in batches if necessary. If using shrimp, cook until they turn pink.
⏱️ 5 minutes - 4
Add liquids and noodles: Pour in the coconut milk and water or broth. Bring the mixture to a simmer. Add the diced tomatoes and cook for 2-3 minutes until they start to soften. Stir in the yellow noodles. Toss well to coat the noodles evenly with the sauce. Continue to cook, stirring occasionally, for about 5-7 minutes, or until the noodles are heated through and have absorbed some of the sauce, and the sauce has thickened to your desired consistency. If the sauce becomes too thick, add a splash more water or broth.
⏱️ 7 minutes - 5
Finish and serve: Stir in the bean sprouts and cook for just 1 minute until they are slightly wilted but still crisp. Season with salt and sugar to taste. Remove the lemongrass stalk and kaffir lime leaves before serving. Serve hot, garnished with extra sliced shallots if desired. Traditionally served with acar (cucumber and shallot pickles) and emping (melinjo nut crackers).
💡 Pro Tips
- ✓For an authentic taste, use fresh yellow noodles if available.
- ✓Adjust the amount of curry paste and add fresh chilies if you prefer it spicier.
- ✓Ensure the curry paste is well-cooked to release its full aroma and flavor.
- ✓Don't overcook the bean sprouts; they should retain a slight crunch.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded chicken or lamb for a different protein.
- Include other vegetables like cabbage or green beans.
- For a seafood version, use a mix of shrimp, squid, and fish.