chicken and mushroom noodles [mie ayam jamur]


Quick post today. This is the first recipe out of the “Indonesian Street Food” week. It is as you can probably see, Chinese inspired. A very popular dish that you can get anywhere in Java. Not so sure outside of Java though. Mostly sold by ambulant vendors pushing their cart in the afternoon, under the glaring sun (bless those people). Some versions include a fried wonton skin (aka pangsit in Bahasa Indonesia). I bought a packet of wonton skin and tried frying it but the end result revealed that too much baking soda was used in the wonton skin. It tasted bitter. I would definitely not buy that brand again. So, unfortunately this time, I didn’t include the pangsit. But it is still tasty nonetheless.

If you would like a vegetarian version, I guess you can up the amount of mushrooms and use a vegetarian stir-fry sauce instead of the oyster sauce that is called for. Also, you can of course sub vegetable stock for the chicken stock.

Indonesian Chicken & Mushroom Noodles [Mie Ayam Jamur]

Serves 4

4 dried Chinese egg noodles


  • 1 litre of chicken stock
  • 3 garlic cloves, minced
  • 5 cm / 2 inches ginger, minced
  • 1 tbsp canola oil
  • salt, to taste
  • 1/2 tbsp sugar, or to tate
  • pepper, to taste
  • 200 gr bok choy, leaves separated from the stem


  • 3 garlic cloves, minced
  • 2.5 cm / 1 inch ginger, minced
  • 300 gr skinless boneless chicken thigh fillets, trimmed of excess fat, cut into bite sized pieces
  • 100 gr shiitake mushrooms, sliced
  • 200 gr oyster mushrooms, halved but leave the small ones intact
  • 3 tbsp canola oil
  • 200 ml / almost 1 cup water
  • 1/2 tbsp corn flour, mixed with 1 tbsp water
  • 2 tbsp oyster sauce
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)


  • 1 garlic, roughly chopped
  • 3 red Asian shallots, roughly chopped
  • 1 tomato, roughly chopped
  • 4 big red chillies, roughly sliced
  • salt, to taste
  • a pinch of sugar


  • 2 spring onions, thinly sliced
  • tomato sambal oelek
  • fried shallots (optional)


MAKE THE BROTH: In a large saucepan over medium heat, fry garlic and ginger with a touch of oil until just aromatic. Pour in the chicken stock and bring to the boil. Let cook for about 5 minutes and season with salt, pepper and sugar to taste. Add in the bok choy stems and let cook for another 2 minutes. Turn off the heat and add the bok choy leaves.

NEXT, MAKE THE CHICKEN AND MUSHROOMS. Heat oil in a skillet over medium heat. Add in the garlic and ginger. Cook until just aromatic. Do not let them burn. Immediately add the chicken pieces and let cook for about 3 minutes. Next, add in the mushrooms. Mix well and let them release most of the juice. Add the oyster and sweet soy sauce. Stir to coat well. Pour in the water and leave to a boil. When the water has boiled, add in the corn flour mix. Stir until the mixture has thickened. Let cook for another minute or so then remove from heat.

FOR THE TOMATO SAMBAL OELEK, put the garlic and shallots in a mortar and pound mercilessly with the pestle. Next, add in the red chillies and tomatoes. Pound the mixture to a rough paste. Season well with sugar and salt.

BOIL NOODLES according to the packet instruction. Rinse under cold water to stop the cooking.

ASSEMBLE THE DISH: Arrange a portion of noodles in a bowl. Ladle in the broth, along with the bok choy. Add in a bit of the chicken and mushrooms. Garnish with fried shallots, spring onions and a bit of the sambal oelek.


6 thoughts on “chicken and mushroom noodles [mie ayam jamur]

    • the noodles do look like kway teow don’t they, but they’re a lot softer than kway teow. Kway teow is usually thicker and has more bite to it. we do have kasturi lime as well here in Singapore. we call them kalamansi. I didn’t even think of drizzling lime to it. next time i’ll try it. thanks.

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