📝 About This Recipe
Originating from the bustling streets of Medan, North Sumatra, Mie Balap (literally 'Racing Noodles') earned its name from the incredible speed at which street vendors whip up this savory breakfast delight. This dish features a smoky, wok-charred medley of rice vermicelli and yellow noodles tossed with fresh seafood, crunchy bean sprouts, and a signature spicy chili vinegar. It is a masterclass in 'Wok Hei' and balanced flavors, offering a perfect harmony of savory, spicy, and tangy notes that will transport your senses to an Indonesian morning market.
🥗 Ingredients
The Noodles & Protein
- 150 grams Bihun (Rice Vermicelli) (soaked in cold water until softened and drained)
- 100 grams Yellow Noodles (Mie Kuning) (fresh or blanched)
- 100 grams Fresh Shrimp (peeled and deveined)
- 5 pieces Fish Balls (thinly sliced)
- 2 large Eggs (lightly beaten)
Aromatics & Vegetables
- 4 cloves Garlic (finely minced)
- 3 pieces Shallots (finely minced)
- 1 cup Bean Sprouts (Toge) (tails removed)
- 5 stalks Chinese Chives (Kucai) (cut into 2-inch lengths)
- 2 stalks Green Onions (sliced)
Seasoning Sauce
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (adjust for desired color)
- 1 tablespoon Salty Soy Sauce (Kecap Asin)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Fish Sauce (for extra umami)
- 1/2 teaspoon White Pepper (ground)
- 3 tablespoons Vegetable Oil (for frying)
Signature Chili Vinegar (Sambal)
- 10 pieces Red Bird's Eye Chilies (boiled then blended)
- 1 tablespoon White Vinegar
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
Prepare the Signature Chili Vinegar: Blend the boiled chilies with a splash of water, then mix with white vinegar, sugar, and salt. Set aside to let the flavors meld.
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2
Ensure your rice vermicelli is properly hydrated. It should be pliable but still have a firm 'bite'. Drain thoroughly to prevent the dish from becoming soggy.
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3
Heat a heavy-bottomed wok or large skillet over high heat until it begins to smoke slightly. This is crucial for achieving 'Wok Hei'.
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4
Add 3 tablespoons of oil. Swirl to coat the sides of the wok. Toss in the minced garlic and shallots, stir-frying for 30 seconds until fragrant and golden.
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5
Add the shrimp and fish ball slices. Stir-fry for 1-2 minutes until the shrimp turn pink and opaque.
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6
Push the seafood and aromatics to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 10 seconds, then scramble them lightly.
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7
Incorporate the rice vermicelli and yellow noodles into the wok. Toss vigorously to mix with the eggs and seafood.
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8
Drizzle the kecap manis, salty soy sauce, oyster sauce, and fish sauce over the noodles. Sprinkle with white pepper.
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9
Using a high flame, toss the noodles continuously for 3-4 minutes. You want the noodles to absorb the sauces and develop slightly charred, caramelized edges.
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10
Add the bean sprouts and Chinese chives. These only need about 30-45 seconds of heat to retain their crunch.
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11
Perform a final taste test. Adjust with more kecap manis for sweetness or a pinch of salt if needed.
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12
Plate the noodles immediately while steaming hot. Garnish with sliced green onions and a generous side of the chili vinegar.
💡 Chef's Tips
Use a cast iron wok if possible to achieve the signature smoky street-food flavor. Don't over-soak the rice vermicelli in hot water; cold water soaking takes longer but keeps the texture perfect for stir-frying. Keep your ingredients prepped and within reach (mise en place) because the cooking process happens very quickly. If the noodles feel too dry during frying, add a tablespoon of water or broth rather than more oil to keep it light. For an authentic Medan touch, add a few small pieces of fried lard if you aren't strictly following dietary restrictions.
🍽️ Serving Suggestions
Serve with a side of crispy 'Bakwan' (Indonesian vegetable fritters) for added texture. Pair with a tall glass of iced Teh Tarik or hot Jasmine tea to balance the spice. Top with a handful of fried shallots (Bawang Goreng) for a nutty, aromatic crunch. Add a side of 'Acar' (Indonesian pickled cucumbers and carrots) to provide a refreshing acidity. Enjoy as a hearty breakfast or a late-night supper, just like the locals in Medan.