📝 About This Recipe
Hailing from Bantul, Yogyakarta, Mie Lethek—literally 'dirty noodles'—gets its name from its naturally greyish hue, a result of being handcrafted from cassava flour without any bleaching agents. This dish is a masterpiece of rustic Indonesian comfort food, offering a unique chewy texture that absorbs the smoky, savory flavors of garlic, candlenuts, and duck eggs. It is a rare, wholesome delicacy that perfectly captures the traditional, earthy spirit of Javanese village cooking.
🥗 Ingredients
The Noodles
- 250 grams Mie Lethek (Dried Cassava Noodles) (soaked in room temperature water until soft, then drained)
The Aromatics (Spice Paste)
- 5 cloves Garlic (peeled)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Salt (adjust to taste)
Protein and Vegetables
- 150 grams Shredded Chicken (boiled or fried beforehand)
- 2 pieces Duck Egg (can substitute with chicken eggs for a milder taste)
- 100 grams Cabbage (roughly chopped)
- 2 stalks Green Onions (sliced into 1-inch pieces)
- 1 stalk Celery Leaves (finely chopped)
- 1 medium Tomato (wedged)
Seasoning and Liquid
- 2-3 tablespoons Sweet Soy Sauce (Kecap Manis) (high quality brand preferred)
- 100 ml Chicken Broth (use more if you prefer 'Mie Lethek Nyemek' style)
- 3 tablespoons Vegetable Oil (for sautéing)
Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 5 pieces Bird's Eye Chilies (served whole on the side)
👨🍳 Instructions
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1
Begin by soaking the dried Mie Lethek in a large bowl of room temperature water for about 15-20 minutes until they become pliable and soft. Drain thoroughly and set aside.
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2
Using a mortar and pestle or a small blender, grind the garlic, toasted candlenuts, peppercorns, and salt into a very smooth, fragrant paste.
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3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
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4
Add the spice paste to the wok and sauté for 2-3 minutes until the raw smell of garlic disappears and the paste turns a light golden color.
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5
Push the aromatics to the side of the wok and crack the duck eggs into the center. Let them set for 30 seconds, then scramble them gently into large curds.
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6
Add the shredded chicken and chopped cabbage to the wok. Stir-fry for 1-2 minutes until the cabbage begins to wilt slightly.
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7
Incorporate the soaked noodles into the wok, tossing them vigorously with the egg and vegetable mixture.
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8
Pour in the chicken broth and the sweet soy sauce (kecap manis). The liquid will help the noodles absorb the flavors and soften further.
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9
Continue to stir-fry for 3-5 minutes. If the noodles look too dry, add a splash more broth. The goal is a 'nyemek' (slightly moist) or dry consistency depending on your preference.
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10
Throw in the green onions, celery, and tomato wedges. Toss for another 30 seconds just until the greens are vibrant.
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11
Perform a final taste test. Adjust with more salt or sweet soy sauce if necessary.
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12
Transfer the steaming noodles to a serving platter and garnish generously with fried shallots.
💡 Chef's Tips
Do not over-soak the noodles in hot water; room temperature water ensures they maintain their signature chewy 'al dente' bite without becoming mushy. Using duck eggs is traditional and provides a much richer, creamier fat content that coats the cassava noodles beautifully. If you can't find Mie Lethek, high-quality thick rice sticks (Bihun Jagung) are the closest substitute, though the flavor profile will be less earthy. For an authentic smoky flavor, try cooking this over a charcoal brazier (anglo) if available. Always toast your candlenuts before grinding to release their natural oils and eliminate any bitterness.
🍽️ Serving Suggestions
Serve with a side of 'Acar Timun' (Indonesian pickled cucumber and carrots) to provide a bright acidity that cuts through the richness. Pair with a hot glass of Teh Nasgithel (Javanese thick, sweet, black tea) for the ultimate Yogyakarta experience. Add a few 'Krupuk Kaleng' (white tin crackers) for a necessary crunch. Serve with extra fresh bird's eye chilies on the side for those who want to control their own heat level. A side of 'Sate Ayam' (chicken satay) makes this a complete, festive meal.