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mie ayam recipe indonesian chicken noodles served

MIE AYAM Recipe (Indonesian Chicken Noodles)

Indo chicken noodles are savory, made with bouncy noodles tossed in seasoned chicken oil, topped with savory diced chicken. Simple mie ayam ingredients makes an outstanding comfort dish for all.
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Course: brunch, Dinner, Entree, Main Course, Noodle, Side Dish
Cuisine: Indonesian
Keyword: chicken, chicken fat, chicken oil, chicken skin, chicken thighs, kecap manis, noodles, soy sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 317kcal

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
    chicken thighs with skin then shown without skin and making chicken oil in a pan

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
    sautee garlic in chicken fat in pan

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.
    pour sauce over diced chicken to make mie ayam indonesian chicken noodle

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
    cooking packaged chow mein 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.
    stir fry wheat noodles in chicken fat and sauce

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
    fry shallots for mie ayam topping

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
    simple Indonesian chicken noodie recipe served in dish

Notes

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.
Serve with blanched bok choy on top, chicken broth soup on the side, and additional chili oil if desired.

Nutrition

Nutrition Facts
MIE AYAM Recipe (Indonesian Chicken Noodles)
Amount per Serving
Calories
317
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
83
mg
28
%
Sodium
 
571
mg
25
%
Potassium
 
255
mg
7
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
Vitamin A
 
67
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.