Mie Godog Jawa

Javanese Style Boiled Noodle


When Chinese traders introduced noodles to Indonesia, there was an acculturation between the traders. We started to cook the noodles using Chinese cooking methods (fried or boiled) but using Indonesian spices. The main spices are shallots, garlic and candlenut. To add savory into the dish, we use dried shrimp.


  • 500 gr noodles, boiled and strained
  • 250 gr cabbage, thinly sliced
  • 250 gr beansprout
  • 250 gr Chinese green cabbage, cut into 3 cm pieces
  • 3 pcs red tomatoes cut into wedges
  • 100 gr leek, sliced
  • 500-750 gr whole chicken
  • 3 pcs egg
  • 50 gr sweet soy sauce (optional)
  • 30 gr sugar (about 7 ½ teaspoons)
  • 10 gr salt (about 2 teaspoons)
  • 2 gr ground white pepper
  • 1 liter water
  • 100 ml cooking oil

Ground Spices

  • 50 gr garlic (about 10-12 cloves)
  • 100 gr shallot (about 20-24 cloves)
  • 40 gr candlenuts
  • 30 gr dried shrimp/ebi


  • 50 gr celery leaves, sliced
  • 50 gr fried crispy shallots
  • 300 gr pickled cucumber
  • 200 gr shrimp crackers (optional)



  1. Add water and chicken to a large soup pot over medium heat. Bring to boil then cook until the chicken is tender. Set aside to cool.
  2. Make the stock: Take the chicken from the pot and shred it to pieces. Set aside. Strain the chicken stock into the pot. Bring to boil over medium heat.
  3. Make the seasoning spices: Prepare another stock pot, sauté ground spices with oil until fragrant. Add salt, sugar and pepper.
  4. To serve: Heat some oil in a different wok. Add 150 grams of noodles, stir fry. Add 20 grams seasoning spices. About 150 ml of chicken stock, and vegetables of your choice. Let it simmer. Add salt and pepper to taste. Sprinkled each bowl with celery and fried shallot. Served with cucumber pickles and shrimp crackers.
  5. For best result, cook noodles one portion at a time.