📝 About This Recipe
A beloved street food staple from Central Java, Mie Jawa is renowned for its rich, smoky flavor profile and comforting texture. This dish features chewy yellow noodles tossed in a savory-sweet blend of kecap manis (sweet soy sauce) and a fragrant spice paste enriched with toasted candlenuts. Often cooked over high heat to achieve a subtle 'wok hei,' it is a heartwarming meal that perfectly balances salty, sweet, and nutty notes with a hint of white pepper heat.
🥗 Ingredients
Spice Paste (Bumbu Halus)
- 5 pieces Shallots (peeled)
- 3 cloves Garlic
- 3 pieces Candlenuts (toasted in a dry pan until golden)
- 1/2 teaspoon White peppercorns (whole or ground)
Main Ingredients
- 250 grams Yellow noodles (fresh or pre-soaked dried noodles)
- 100 grams Chicken breast (boiled and shredded)
- 2 large Eggs (beaten lightly)
- 50 grams Cabbage (shredded)
- 1 bunch Caisim (Mustard Greens) (cut into 2-inch pieces)
- 1 medium Tomato (cut into wedges)
- 50 ml Chicken broth (for a 'nyemek' or slightly moist texture)
- 3 tablespoons Vegetable oil
Seasoning
- 3-4 tablespoons Kecap Manis (Sweet Soy Sauce) (adjust to desired sweetness)
- 1 teaspoon Salty soy sauce
- 1/2 teaspoon Salt (to taste)
Garnish
- 1 tablespoon Fried shallots (Bawang Goreng) (for crunch)
- 1 sprig Celery leaves (finely chopped)
- 1 serving Pickled cucumber (Acar) (traditional Indonesian accompaniment)
👨🍳 Instructions
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1
Prepare the spice paste by grinding the shallots, garlic, toasted candlenuts, and white peppercorns using a mortar and pestle or a small food processor until a smooth paste forms.
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2
Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
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3
Add the spice paste to the hot oil and sauté for 2-3 minutes until the raw smell disappears and the paste becomes aromatic and slightly golden.
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4
Push the sautéed spice paste to the side of the wok. Pour the beaten eggs into the center and scramble them until just set.
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5
Incorporate the shredded chicken, cabbage, and mustard greens. Stir-fry for about 1 minute until the vegetables begin to wilt.
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6
Add the yellow noodles to the wok. Toss everything together to ensure the noodles are evenly coated with the spice paste and egg mixture.
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7
Pour in the chicken broth, kecap manis, salty soy sauce, and salt. The broth helps the seasonings penetrate the noodles and creates the signature moist texture.
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8
Increase the heat to high and stir-fry vigorously for 2-3 minutes. This allows the noodles to absorb the liquid and develop a slight char.
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9
Add the tomato wedges during the last 30 seconds of cooking to keep them fresh and slightly firm.
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10
Taste and adjust seasoning if necessary. Remove from heat and transfer to serving plates.
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11
Garnish generously with fried shallots, chopped celery leaves, and serve immediately with a side of acar (pickles).
💡 Chef's Tips
Toasting the candlenuts is essential as it releases their natural oils and removes any bitterness. If using dried noodles, ensure they are blanched until just 'al dente' so they don't become mushy when stir-fried. For a more authentic flavor, use a cast-iron wok and high heat to mimic the traditional charcoal stove aroma. If you prefer the 'Godog' (soupy) version, simply increase the chicken broth to 2 cups and adjust the salt accordingly. You can add shrimp or sliced beef meatballs (bakso) for extra protein and variety.
🍽️ Serving Suggestions
Serve with a side of Indonesian Acar (pickled cucumber, carrots, and bird's eye chilies) to cut through the richness. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) for the ultimate street food experience. Add a handful of 'Kerupuk Udang' (shrimp crackers) on the side for a satisfying textural contrast. For those who love heat, serve with extra fresh bird's eye chilies on the side to bite into between mouthfuls.