Why We Love Javanese Boiled Noodle Recipe

The distinctive taste, enticing spice aroma, and delightful bites make it a cherished dish. Explore the steps to craft this authentic Javanese delight.

The Origin of Javanese Boiled Noodle: Tracing History in Every Bite

Before we delve into the recipe, let’s explore its roots. Javanese Boiled Noodle originates from Central Java, Indonesia—a perfect fusion of noodles, boiled or fried chicken, fresh veggies, and Indonesian spices. Enjoyed as a hearty breakfast or a satisfying lunch.

Javanese boiled noodles from various regions in Java along with their variations

In the rich tapestry of Indonesian culinary diversity and flavors, Javanese boiled noodles stand out as a dish that captivates the palate and tantalizes the taste buds. The island of Java, as a center of life and culture, significantly contributes to shaping various variations of boiled noodles that stimulate the senses. Each region in Java has its own uniqueness in presenting boiled noodles, creating an invaluable culinary heritage. There are several Javanese boiled noodle recipes from different regions, with each bowl served containing its own distinct deliciousness.

1. Central Javanese Boiled Noodles:
   • Mie Koclok: Unique to Cirebon, West Java, mie koclok is a boiled noodle dish served with a thick chicken broth mixed with coconut milk. Typically, mie koclok is complemented with bean sprouts, green onions, and shredded chicken.
   • Mie Glosor: Known in the Central Java region, mie glosor has a distinctive flavor. It is served with a thick broth made from peanut sauce and beef that is seasoned with various spices.
2. East Javanese Boiled Noodles:
   • Mie Setan Malang: Literally meaning “Devil Noodles” from Malang, this noodle dish is renowned for its spiciness. Mie setan is usually served with additional shrimp paste sambal, sliced chilies, green onions, and shredded chicken or beef.
   • Mie Jawa Surabaya: East Javanese boiled noodles typically use a savory broth and are garnished with boiled eggs, green onions, celery, and fried shallots. Some versions include sambal as a condiment.
3. West Javanese Boiled Noodles:
   • Mie Aceh Cirebon: Renowned for its thick coconut milk broth and robust spice flavor, this boiled noodle dish is usually served with slices of beef, boiled eggs, and emping (melinjo crackers).
   • Mie Kuning Garut: A distinctive boiled noodle from Garut with a yellow color from natural turmeric. The broth is made from savory beef broth, and the noodles are typically served with slices of beef, bean sprouts, and fried shallots.
4. Jakarta-Style Javanese Boiled Noodles:
   • Mie Ongklok Betawi: A specialty from Jakarta, mie ongklok betawi features a richly flavored broth. It is served with slices of beef, dumplings, bean sprouts, and green onions.
   • Mie Kangkung Jakarta: While not entirely traditional boiled noodles, mie kangkung Jakarta is often served with a delicious broth and uses noodles as the base. This dish typically includes water spinach, bean sprouts, and chicken or beef.

Javanese Boiled Noodle Recipe

Recipe by Hani

This boiled noodle dish is a harmony of flavors that combines the deliciousness of wet yellow noodles with a variety of fresh ingredients and traditional spices. With simple yet rewarding steps, this recipe is suitable for savoring in various occasions.

Course: Main CourseCuisine: Javanese, IndonesiaDifficulty: Easy

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Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

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Ingredients

• 250 grams Wet yellow noodles, steeped in warm water, drained

• 150 grams Chicken breast meat, boiled/fried

• 100 grams Mustard greens, chopped

• 200 grams Cabbage, roughly sliced

• 1 piece Red tomato, chopped

• 800 ml Chicken broth

• 2 eggs

• 1 stalk Celery, sliced

• 2 stalks Spring onions, sliced

• 2 tablespoons Sweet soy sauce

• Salt to taste

• Sugar to taste

• 4 tablespoons Cooking oil

• Blended Spices:

• 6 shallots

• 3 cloves Garlic

• 3 candlenuts

• 1 teaspoon Whole pepper

• Accompaniments:

• Sufficient fried shallots

• Sufficient pickled cucumber and bird’s eye chili

Directions

• Heat oil in a pan, sauté the blended spices until fragrant and cooked.
• Pour in one-third of the broth, bring it to a boil. Add cabbage, mustard greens, tomato, stir until halfway wilted, then set aside on the side of the pan.
• Crack the eggs into the pan, stir until they form ribbons.
• Pour in the remaining broth, add noodles, sweet soy sauce, sugar, and salt. Stir until well combined.
• Add celery and spring onions, cook until everything is fully cooked. Adjust the seasoning, then remove from heat.
• Serve the noodles while warm, garnished with fried shallots and pickled vegetables.

Tips for Choosing Ingredients

When selecting ingredients, ensure freshness and quality. Opt for soft and not overly thick wet yellow noodles for an authentic taste. Choose fresh, bone-free chicken. Select vibrant and fresh vegetables like mustard greens, cabbage, and tomatoes.

Choosing Cooking Equipment

No special equipment is needed for cooking Javanese Boiled Noodle. A pot for boiling noodles and common kitchen tools like a pan, spatula, and kitchen knife are sufficient for ingredient preparation.

Tips for Cooking and Handling Ingredients:

1. When boiling noodles, ensure not to overcook for a chewy texture.
2. Adjust the amount of sweet soy sauce, sugar, and salt according to your taste preference.
3. For spice enthusiasts, add sliced bird’s eye chili as an accompaniment.

Delicious Serving Tips

For a delightful presentation, serve Javanese Boiled Noodle in a large bowl. Sprinkle fried shallots on top for a distinctive savory taste. Also, serve with pickled chili for a refreshing and spicy touch.