📝 About This Recipe
Hailing from the heart of Yogyakarta, Mie Godog (literally 'boiled noodles') is a beloved Javanese street food classic known for its rich, savory broth thickened with candlenuts and eggs. This dish features chewy yellow noodles bathed in a fragrant chicken stock, enriched with shredded poultry, fresh vegetables, and a signature smoky aroma from being traditionally cooked over charcoal. It is the ultimate comfort meal, offering a perfect balance of savory, sweet, and spicy notes that warm you from the inside out.
🥗 Ingredients
The Aromatics (Spice Paste)
- 5 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon White Peppercorns (whole)
Main Components
- 400 grams Fresh Yellow Noodles (rinsed with warm water and drained)
- 150 grams Chicken Breast (boiled and shredded)
- 700 ml Chicken Broth (preferably homemade)
- 2 large Eggs (beaten lightly)
- 100 grams Cabbage (shredded)
- 1 bunch Caisim (Chinese Mustard Greens) (cut into 2-inch pieces)
- 1 medium Tomato (cut into wedges)
Seasoning and Oil
- 1-2 tablespoons Sweet Soy Sauce (Kecap Manis) (adjust to taste)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Vegetable Oil (for sautéing)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 stalk Green Onions (finely sliced)
- 1 stalk Celery Leaves (finely chopped)
- 5 pieces Bird's Eye Chilies (left whole for a kick)
👨🍳 Instructions
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1
Begin by preparing the spice paste: grind the shallots, garlic, toasted candlenuts, and white peppercorns using a mortar and pestle or a small food processor until a smooth, fragrant paste forms.
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2
Heat the vegetable oil in a wok or large deep skillet over medium heat. Sauté the spice paste for 3-4 minutes until it turns golden brown and the raw aroma disappears.
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3
Push the sautéed spices to the side of the pan and pour in the beaten eggs. Scramble them lightly for 30 seconds until they start to set but remain soft.
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4
Pour in the chicken broth and bring the mixture to a gentle boil. This allows the spices and egg to emulsify, creating a cloudy, flavorful base.
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5
Add the shredded chicken and the whole bird's eye chilies to the simmering broth.
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6
Stir in the shredded cabbage and Chinese mustard greens. Cook for about 1 minute until the vegetables begin to wilt.
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7
Add the fresh yellow noodles and tomato wedges to the pan. Gently toss to ensure the noodles are fully submerged in the broth.
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8
Season with sweet soy sauce, salt, and a pinch of sugar if desired. Stir well and let it simmer for another 2 minutes so the noodles absorb the flavors.
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9
Taste the broth; it should be savory with a hint of sweetness and a peppery finish. Adjust salt or soy sauce as necessary.
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10
Once the noodles are tender and the broth has slightly thickened, turn off the heat. Do not overcook the noodles or they will become mushy.
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11
Transfer the Mie Godog into deep serving bowls, ensuring a generous amount of broth in each.
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12
Garnish immediately with a heavy sprinkle of fried shallots, sliced green onions, and chopped celery leaves for the ultimate aromatic finish.
💡 Chef's Tips
Toasting the candlenuts is essential as it releases their natural oils and removes any bitterness. Use a high-quality chicken stock (preferably made with bone-in chicken) for the most authentic and deep flavor profile. If you can't find fresh yellow noodles, you can use dried egg noodles, but boil them for 1-2 minutes less than the package instructions before adding to the wok. For an authentic 'Angkringan' taste, use a cast iron wok and high heat to mimic the smoky flavor of traditional charcoal stoves. Don't skip the celery leaves; they provide a specific herbal note that is characteristic of Javanese noodle dishes.
🍽️ Serving Suggestions
Serve with a side of 'Acar' (Indonesian pickled cucumber and carrots) to provide a refreshing acidity that cuts through the rich broth. Pair with crunchy 'Kerupuk Udang' (shrimp crackers) or 'Emping' (melinjo nut crackers) for added texture. Offer extra 'Sambal Rebus' (boiled chili sambal) on the side for those who prefer an intense spicy heat. A glass of hot 'Teh Nasgithel' (thick, sweet Javanese jasmine tea) is the traditional beverage of choice for this meal. Add a few pieces of 'Sate Paru' (fried beef lung skewers) or 'Sate Usus' (chicken intestine skewers) on top for a true street-food experience.