📝 About This Recipe
Hailing from the Bangka-Belitung Islands, Mie Bangka is a legendary Indonesian noodle dish celebrated for its clean, savory profile and springy texture. This recipe features chewy egg noodles tossed in a fragrant garlic oil, topped with savory minced chicken, and served with a side of clear, comforting broth. It is a harmonious balance of salty, sweet, and umami flavors that captures the essence of coastal Indonesian comfort food.
🥗 Ingredients
The Noodles & Base
- 600 grams Fresh Thin Egg Noodles (loosened and fluffed)
- 4 tablespoons Garlic Oil (homemade or store-bought)
- 2 tablespoons Light Soy Sauce
- 1/2 teaspoon White Pepper (ground)
Chicken Topping
- 300 grams Ground Chicken (can use a mix of breast and thigh)
- 4 cloves Garlic (finely minced)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Mushroom Broth Powder (for extra umami)
- 100 ml Water
Clear Broth
- 1 liter Chicken Stock (preferably homemade)
- 2 cm Ginger (bruised)
- to taste Salt and Pepper
Garnish & Sides
- 1 bunch Choy Sum (Caisim) (blanched and cut into 5cm pieces)
- 100 grams Bean Sprouts (blanched)
- 2 stalks Green Onions (thinly sliced)
- 2 tablespoons Fried Shallots (for crunch)
- 1/4 cup Pickled Green Chilies (essential for acidity)
👨🍳 Instructions
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1
Prepare the broth by bringing the chicken stock and bruised ginger to a gentle simmer in a medium pot. Season with salt and white pepper, then keep it warm on the lowest heat setting.
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2
To make the chicken topping, heat 2 tablespoons of oil in a wok or skillet over medium heat. Sauté the minced garlic until fragrant and golden brown.
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3
Add the ground chicken to the wok. Stir-fry, breaking up any clumps with your spatula, until the meat changes color and is no longer pink.
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4
Pour in the sweet soy sauce, oyster sauce, mushroom powder, and 100ml of water. Simmer for 8-10 minutes until the liquid has mostly reduced and the chicken is dark and savory.
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5
Taste the chicken topping and adjust seasoning if necessary. It should be slightly sweet and very savory. Set aside.
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6
Bring a large pot of water to a rolling boil. Prepare 4 individual serving bowls.
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7
In each bowl, whisk together 1 tablespoon of garlic oil, 1/2 tablespoon of light soy sauce, and a pinch of white pepper.
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8
Briefly blanch the choy sum and bean sprouts in the boiling water for 30 seconds. Remove with a slotted spoon and set aside.
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9
In the same boiling water, cook the fresh egg noodles. This usually takes only 1-2 minutes. Do not overcook; the noodles must remain 'al dente' or springy.
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10
Drain the noodles thoroughly, shaking off excess water, and immediately divide them into the prepared bowls.
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11
Toss the noodles vigorously in each bowl to ensure they are evenly coated with the garlic oil and soy sauce mixture.
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12
Top each bowl with a generous portion of the savory chicken, blanched vegetables, sliced green onions, and a sprinkle of fried shallots.
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13
Ladle the hot broth into separate small side bowls, or pour directly over the noodles if preferred.
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14
Serve immediately while steaming hot with pickled chilies and your favorite Indonesian sambal on the side.
💡 Chef's Tips
Always use fresh high-quality egg noodles for the best texture; dried noodles won't have the same 'snap'. If you can't find garlic oil, make your own by slowly frying minced garlic in neutral oil until golden. Do not skip the pickled green chilies, as their acidity cuts through the richness of the garlic oil. Be careful not to overcook the noodles; they continue to soften once they hit the warm oil in the bowl.
🍽️ Serving Suggestions
Serve with a side of crispy fried wontons (Pangsit Goreng) for extra texture. A tall glass of iced calamansi lime juice (Es Jeruk Kunci) is the traditional Bangka pairing. Provide a small dish of Sambal Tauco (fermented bean chili sauce) for an authentic spicy kick. Add a few pieces of boiled fish balls or beef balls to the side broth for a more filling meal.