Mie Aceh with Shrimp
This spicy, aromatic noodle dish from Aceh combines tender shrimp with egg noodles in a fiery chili-garlic broth, finished with a crispy fried shallot topping. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ pound shrimp, medium, peeled and deveined
- 6 ounces egg noodles or fresh ramen noodles
- 3 cloves garlic cloves, minced
- 2 peppers red chili peppers, fresh (such as bird's eye), minced
- 2 tablespoons shrimp or fish sauce
- 4 cups chicken or shrimp stock, divided
Instructions
- 1
Mince the garlic cloves into pieces smaller than a grain of rice, about the size of pencil-tip dots.
- 2
Hold each fresh red chili pepper on the cutting board and slice it lengthwise from tip to stem to remove the seeds, then mince the remaining flesh until the pieces are similar in size to the garlic.
- 3
Pour 3.5 cups of stock into a large pot and place it over medium-high heat until the liquid is at a rolling boil—you'll see it bubble vigorously across the entire surface, about 5–7 minutes.
- 4
Add the noodles to the boiling stock and stir with a wooden spoon to separate them so none stick together, about 30 seconds.
- 5
Continue stirring the noodles in the boiling stock until they are soft when you bite one—usually 3–5 minutes, depending on the noodle thickness.
- 6
Push the cooked noodles to the side of the pot and pour 2 tablespoons of olive oil into the empty space, then swirl to coat the bottom.
- 7
Scatter the minced garlic and minced chili pepper into the oil and stir with the wooden spoon for 30 seconds until the mixture smells intensely fragrant and the raw garlic bite disappears.
- 8
Add the peeled shrimp to the pot and stir gently with the noodles and broth for about 2 minutes, until the shrimp turn from translucent to opaque white (they will curl slightly when done).
- 9
Pour in the remaining 0.5 cup of stock and add 2 tablespoons of fish sauce, then stir for 15 seconds until combined.
- 10
Taste a spoonful of broth—it should taste boldly spicy, salty, and savory, with the chili heat building as you swallow. If it tastes too mild, stir in another minced chili pepper and simmer for 30 more seconds.
- 11
Pour the noodles, shrimp, and broth into two deep bowls, dividing the noodles and shrimp evenly between them and making sure each bowl gets a full portion of the spicy broth.
Tools you’ll need
- large pot (at least 4-quart capacity)
- wooden spoon
- measuring spoons
- measuring cups
- cutting board
- chef's knife
- two deep bowls
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