This easy Indonesian Mie Ayam recipe is perfect for gatherings, potlucks, meal prep, dinner parties, and a comforting homemade meal. Indo Chicken Noodles are savory and delectable, featuring bouncy wheat noodles topped with diced chicken that’s been cooked in rich and savory seared chicken skin oil, and glistening with a delicious sauce. You only need a few ingredients and in half an hour an incredible meal is ready. Indonesian chicken noodles are something to know and keep in your recipe repertoire. Let’s go…
I don’t have much to say because this dish speaks for itself. While it has nuances that remind me of pancit bihon or pancit canton, which are Filipino stir-fried noodles, mie ayam has much more simplicity and a straightforward recipe, short set of ingredients, and yet the flavor has depth.
Mie ayam is an interesting dish despite its very street-food style and basic elements, which deserves lots of applause.
The texture of the noodles, the tender chicken, and the use of the chicken skin to create the chicken oil (instead of adding oil) take mie ayam Indo chicken noodles to an elevated level of delicious noodles. Before you comment on the chicken oil…this dish is so much more wholesome than fast food and store-bought foods.
Mie ayam shows a great use of chicken skin, which creates all the oil needed, plus a wave of chicken flavor that is a testament to the ingenuity and sense in this Indonesian noodle recipe.
Of all Asian noodle stir fry recipes, Indonesian chicken noodles are something I will make over and over again. Also, my kids loved them!
What Is Mie Ayam?
Mie Ayam, or Indonesian chicken noodles, is one of Indonesia’s most beloved street food dishes. You’ll find it steaming from street carts, food stalls, and warungs (small local eateries), served to hungry crowds at all times of day.
What makes Mie Ayam so special is the balance of savory, sweet, and umami flavors combined with springy noodles (like chow mein noodles), seasoned chicken, garlic, and flavorful chicken oil made from the chicken skin which is the signature element to mie ayam.
Mie ayam can be very simple, like noodles with the seasoned diced chicken on top, or it’s topped with bok choy, fried shallots, scallions or chilis, and a splash of chili sauce or broth on the side. In Indonesia, there are many variations of mie ayam.
Why You’ll Love This Mie Ayam Recipe
This Mie Ayam recipe brings authentic Indonesian street food flavor right to your kitchen. The seasoned ground chicken (ayam cincang), aromatic chicken skin oil (and adding garlic and shallots), soy sauce, and springy noodles make it a satisfying, comforting, and deeply flavorful bowl. It’s also:
- Hearty and protein-packed
- Customizable with toppings and spice
- Kid-friendly yet bold enough for foodies
- A taste of Indonesia in under an hour…it’s pretty quick in half and hour!
- Easy to make and memorize this recipe for future.
- Perfect dish for parties and family meals.
Mie Ayam in Indonesian Culture
Mie Ayam is more than just a noodle dish—it’s a reflection of Indonesian food culture. From Java to Sumatra, every region (and vendor) has its own take.
Some versions include mushrooms (Mie Ayam Jamur), others serve it with pangsit (dumplings) or bakso (meatballs).
In Indonesia, this dish is often eaten as a quick lunch or comforting dinner, loved by students, office workers, and families alike. It has perfect comfort food flavor…and like I said, my kids loved it too!
Mie Ayam Ingredients
Chicken Topping and Chicken Skin Oil (Ayam Cincang)
- 3/4 lb (450 g) chicken thighs with skin (2-3 chicken thighs; deboned; with skin)
- 4-5 cloves garlic, minced
- 2 shallots, thin sliced (use mandolin or sharp knife) – for fried shallots topping
- 2 tbsp soy sauce
- a pinch of white pepper
- 1 tbsp brown sugar
- 1/2 tbsp ginger – sliced
- Salt to taste
- Scallions or Fresno Chili for topping – optional
Noodles
- 4 servings fresh egg noodles (or packaged chow mein-style wheat noodles)
Optional Green
- 2–3 bunches baby bok choy or Chinese mustard greens, blanched and lightly stir-fried
Equipment Needed
- Wok or large skillet
- Pot (for blanching noodles and vegetables)
- Small frying pan – for fried shallots
- Spatula or tongs
- Strainer or noodle spider ladle
- Mixing bowl
- Small bowl for toppings
- Bowl – for prepared seasoned chicken
- Cutting Board and Knife or Meat Scissors – optional to dice the chicken
Step-by-Step Instructions
- Prepare the Chicken Thighs
Remove the skin from the chicken thighs and set both the skin and thighs aside. - Sear the Chicken and Render Fat to Make Chicken Oil (Minyak Ayam)
Heat a large pan over medium-high heat. Add the chicken skins first, then lay the chicken thighs flat in the pan. Let the chicken skin render its oil and begin to sear the meat. There should be lots of chicken oil that comes out. - Mix the Soy Glaze
In a small bowl, combine soy sauce and brown sugar. Stir until dissolved and set aside. - Dice the Cooked Chicken
Lower the heat. Once the chicken is mostly cooked through and golden, remove it from the pan. Dice the thighs and crispy skins using a metal spatula, kitchen scissors, or cutting board. Return the chopped pieces to the pan with the rendered chicken oil. - Sauté Garlic and Ginger
Push the chicken to one side of the pan. In the open space, sauté the minced garlic in the chicken oil until golden and fragrant. Add the ginger slices and let them infuse the oil. - Season and Glaze the Chicken
Mix everything in the pan together: chicken, garlic, and ginger. Season with salt, then pour in the soy sauce and brown sugar glaze. Toss until the chicken is glossy and well coated. Don’t overcook—just enough for everything to come together. - Remove Chicken and Reserve Oil
Transfer the chicken mixture to a bowl, leaving the seasoned chicken oil in the pan for the noodles. - Cook the Noodles
Boil water and cook the chow mein noodles according to package instructions (typically 3 minutes). Drain well using a spider ladle or colander, removing as much excess water as possible. - Toss Noodles in Chicken Oil
Add the drained noodles to the reserved chicken oil. Toss well so the noodles are fully coated and infused with flavor. - Fry the Shallots
In a small pan, heat neutral oil and fry the thinly sliced shallots until golden and crispy. Drain on paper towels and set aside.
Assemble The Dish
- Assemble the Dish
In serving bowls, add a bed of seasoned noodles. Top with a generous scoop of the glazed chicken, then garnish with crispy shallots. Add sliced scallions, Fresno chili, or greens for extra flavor and color.
Serve with a small bowl of clear chicken broth and sambal chili sauce on the side if desired.
**See the images for step-by-step instructions in the recipe card below.
Tips for the Best Homemade Mie Ayam
- Use fresh noodles for the most authentic springy texture or follow package instructions and never over cook the noodles. They should be cooked but al dente and bouncy.
- Kecap manis is Indonesian sweet soy sauce and this recipe mimics that with brown sugar and ginger or you can buy kecap manis—don’t substitute with only regular soy sauce!
- Simmer the chicken until it’s slightly sticky and deeply flavorful
- Fry up extra shallots to use as a crunchy topping
- This recipe is simple and requires all ingredients for the best flavor. Try not to veer away from the steps and ingredients.
How to Serve Mie Ayam
Traditionally, Mie Ayam is served dry-style with the soup on the side, but some prefer pouring the soup directly into the bowl for a soupy version. This easy mie ayam recipe is simply a big bowl of seasoned noodles with the savory chicken on top, sprinkled with fried shallots…oh so satisfying!
Add crispy pangsit (fried wontons), sliced meatballs, or even a jammy egg for extra richness.
It’s the perfect one-bowl comfort meal—protein, carbs, veggies, and flavor, all in one.
Variations to Try
- Mie Ayam Jamur: Add sautéed mushrooms to the chicken topping
- Mie Ayam Bakso: Add Indonesian meatballs (bakso) to the bowl
- Mie Ayam Rica-Rica: Add a spicy, tangy rica-rica sambal to the chicken for heat
- Vegetarian Version: Use tofu crumbles and mushroom sauce in place of chicken. Use vegan bouillon for more flavor and avocado oil to sear the aromatics.
- Broth Add-In: Ladle hot chicken broth over the noodles for a soupy version
Mie Ayam is more than just chicken and noodles. It’s a dish that evokes neighborhood street corners in Jakarta, midday breaks in Yogyakarta, and family kitchens across Indonesia. This homemade version lets you experience that warmth and flavor from anywhere in the world.
Whether you’re new to Indonesian cuisine or it’s a nostalgic taste of your childhood, this recipe is a must-try. Serve it hot, make it spicy, and enjoy it the way you like—this is the kind of comfort food that never gets old.
MIE AYAM Recipe (Indonesian Chicken Noodles)
Equipment
- large braiser pan or Wok or Skillet
- pot for blanching noodles and vegetables
- Small frying pan for frying shallots
- Spatula or tongs
- Spider Ladle or Strainer for noodle
- mixing bowl
- Small bowl for toppings
- bowl for prepared seasoned chicken
- Cutting Board and Knife or Meat Scissors optional to dice the chicken
Ingredients
Chicken Topping and Chicken Skin Oil (Ayam Cincang)
- ¾ lb chicken thighs with skin 2-3 chicken thighs; deboned; with skin
- 4-5 cloves garlic minced
- 2 shallots thin sliced (use mandolin or sharp knife) – for fried shallots topping
- 2 tbsp soy sauce
- a pinch of white pepper
- 1 tbsp brown sugar
- ½ tbsp ginger sliced
- Salt to taste
- Scallions or Fresno Chili for topping optional
Noodles
- 4 servings fresh egg noodles or packaged chow mein-style wheat noodles
Optional Greens
- 2 bunches baby bok choy or Chinese mustard greens blanched and lightly stir-fried
Instructions
Prepare the Chicken Thighs
- Remove the skin from the chicken thighs and set both the skin and thighs aside.¾ lb chicken thighs with skin
Sear the Chicken and Render Fat to Make Chicken Oil (Minyak Ayam)
- Heat a large pan over medium-high heat. Add the chicken skins first, then lay the chicken thighs flat in the pan. Let the chicken skin render its oil and begin to sear the meat. There should be lots of chicken oil that comes out.
Mix the Soy Glaze
- In a small bowl, combine soy sauce and brown sugar and pinch of white pepper. Stir until dissolved and set aside.2 tbsp soy sauce, a pinch of white pepper, 1 tbsp brown sugar
Dice the Cooked Chicken
- Lower the heat. Once the chicken is mostly cooked through and golden, remove it from the pan. Dice the thighs and crispy skins using a metal spatula, kitchen scissors, or cutting board. Return the chopped pieces to the pan with the rendered chicken oil.
Sauté Garlic and Ginger
- Push the chicken to one side of the pan. In the open space, sauté the minced garlic in the chicken oil until golden and fragrant. Add the ginger slices and let them infuse the oil.4-5 cloves garlic, ½ tbsp ginger, Salt to taste
Season and Glaze the Chicken
- Mix everything in the pan together: chicken, garlic, and ginger. Season with salt, then pour in the soy sauce and brown sugar glaze. Toss until the chicken is glossy and well coated. Don’t overcook—just enough for everything to come together.
Remove Chicken and Reserve Oil
- Transfer the chicken mixture to a bowl, leaving the seasoned chicken oil in the pan for the noodles.
Cook the Noodles
- Boil water and cook the chow mein noodles according to package instructions (typically 3 minutes). Drain well using a spider ladle or colander, removing as much excess water as possible.4 servings fresh egg noodles
Toss Noodles in Chicken Oil
- Add the drained noodles to the reserved chicken oil. Toss well so the noodles are fully coated and infused with flavor.
Fry the Shallots
- In a small pan, heat neutral oil and fry the thinly sliced shallots until golden and crispy. Drain on paper towels and set aside.2 shallots
Assemble the Dish
- In serving bowls, add a bed of seasoned noodles. Top with a generous scoop of the glazed chicken, then garnish with crispy shallots. Add sliced scallions, Fresno chili, or greens for extra flavor and color.Scallions or Fresno Chili for topping, 2 bunches baby bok choy or Chinese mustard greens
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