Mie Aceh
A spicy, aromatic Indonesian noodle dish with clams, finished with fresh green onions and a drizzle of chili oil. This simplified version brings the bold flavors of Aceh to your weeknight table.
- Total time
- 30 min
- Servings
- 2
- Calories
- 550
- Protein
- 25g
Ingredients
- 8 oz dried egg noodles
- 1 lb clams, cleaned
- 3 shallots
- 3 garlic cloves
- 2 red chili peppers
- 1 lemongrass stalk
- 2 tbsp vegetable oil
- 2 green onions
Instructions
- 1
Cook the 8 oz noodles in boiling water until just tender, about 4-5 minutes. Drain and set aside.
- 2
In a blender, puree the 3 shallots, 3 garlic cloves, and 2 red chili peppers with a splash of water to make a smooth paste.
- 3
Heat the 2 tbsp vegetable oil in a large pot over medium. Add the spice paste and 1 lemongrass stalk (bruised), cook until fragrant and the oil separates, about 5 minutes.
- 4
Add the 1 lb clams and 1/2 cup water. Cover and steam until the clams open, about 5-7 minutes. Discard any that stay closed.
- 5
Add the cooked noodles to the pot, tossing to coat in the sauce. Cook for 2 minutes until heated through.
- 6
Serve hot, garnished with the 2 sliced green onions and extra chili oil if desired.
Tools you’ll need
- Large pot
- Blender
- Colander
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