Mie aceh

Mie Aceh is a bold and aromatic noodle dish originating from Aceh, the northernmost province of Sumatra, Indonesia, where the culinary landscape is deeply influenced by the region’s historical role as a trading hub, blending Indian, Arab, and Chinese flavors into a uniquely rich and spicy dish.

This beloved specialty is made with thick yellow wheat noodles that are stir-fried or served in a deeply spiced, curry-like broth infused with an intense blend of garlic, shallots, chili, turmeric, coriander, cumin, and curry powder, creating a dish that is both fiery and deeply fragrant.

Typically, Mie Aceh is enriched with an array of proteins such as beef, goat, shrimp, or crab, accompanied by fresh vegetables like cabbage, tomatoes, and bean sprouts, which add texture and a slight sweetness to balance the heat of the spice mix.

The dish is prepared in three main variations, with Mie Aceh Goreng offering a dry stir-fried version where the noodles are coated in a thick, spicy sauce, Mie Aceh Tumis presenting a slightly wetter consistency with a small amount of gravy clinging to the noodles, and Mie Aceh Kuah, a heartier soupy version that bathes the noodles in a rich and flavorful broth.  Read more