Name: Rubber noodles with chicken
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 3 lime leaves; 1 red onion, finely chopped; 1 tablespoon Chinese cooking wine; 3 pak choy, sliced; 2 chicken breasts, cut to a very small dice, about 5 mm (¼ inch); 400 g (14 oz) egg noodles; 1 teaspoon sesame oil; 1 teaspoon dark palm sugar (gula jawa), shaved; 1 tablespoon kecap manis; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; bunch of spring onions (scallions), chopped; 3 candlenuts or 6 blanched almonds; 1 teaspoon ground coriander; 2 cm (¾ inch) ginger, peeled; ½ teaspoon ground cumin; 2 cm (¾ inch) turmeric, peeled, or ½ teaspoon ground turmeric; 1 tablespoon oil; chilli sauce; kecap manis; crisp-fried shallots or garlic; ½ teaspoon ground black pepper; ½ teaspoon salt; 2 salam leaves (optional); 2 lemongrass sticks, bruised; 6 small red Asian shallots, roughly chopped; 6 garlic cloves, roughly chopped; 800 ml (3¼ cups) fresh chicken stock, hot (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

One of the most popular street cart foods in Indonesia is Chinese-Indonesian mie ayam (chicken noodles), invariably served in a white bowl painted with red cockerels. I like that they are sometimes called rubber noodles for their springy, chewy texture. Buy medium thick, yellow egg noodles. Stir-fried chicken and fresh greens are spooned over with an optional ladle of chicken stock to transform a sticky glazed dish to a noodle soup. Bakmi meatballs or preserved vegetables can be adde