Mie Ayam (Chicken Noodle)

There are many ways of cooking Mie Ayam (Chicken Noodle), and this style is more of Chinese Indonesian style. I like to use the (fresh) frozen noodle from Asian market in Stuttgart instead of dried noodle. The consistency is better and it feels just like noodle I normally eat back in Indonesia. But of course, if you can’t find it, dried noodle will also work. I make this dish very often and I like to use different measurement in the sauce to get the taste I like. So feel free to do so, adjust it as you like… 🙂


Total Time: 40 minutes

Serving: 3 – 4


300 g               Chicken breast (2-3 chicken breast)

150 g               Mushroom, chopped

2                      Garlic, chopped

2 cm                Ginger, chopped

Meat balls (optional)

Boiled Pak Choi, Chai Sim, or Salad



2 tbsp              Light soy sauce

4 tbsp              Sweet soy sauce

1 tbsp              Oyster sauce

1 tsp                Tapioca/Corn startch

1 tsp                Chicken powder

1 cup               Water



2                      Garlic, peeled

2 cm                Ginger, sliced

Salt, Pepper


Noodle mix

1 tbsp              Garlic oil

1 tbsp              Light soy sauce

1 tbsp              Sweet soy sauce



Spring onion, chopped

Fried shallots

Fresh chili for extra heat



  • Boil chicken breast in a liter of water with garlics and ginger for about 15 minutes until it’s cooked. Remove any white fat in the soup. Take out the chicken, cool it down.DSC02833.JPGDSC02836.JPG
  • Shred with fork or hand, or cut with knife into small pieces. You can choose your preference. Set aside.DSC02838.JPGDSC02840.JPGDSC02841.JPG
  • On a cooking pan, heat up on medium-high with 2-3 tbsp of vegetable oil. Throw in chopped garlic and ginger, stir until it’s fragrant and add in the chopped mushroom. Cook for about 5 minutes until mushroom it’s cooked.DSC02842.JPGDSC02844.JPG
  • Add in the shredded chicken, mixed sauce, and stir them well until it’s boiling, turn off the heat. Set aside.DSC02846.JPGDSC02847.JPGDSC02848.JPG
  • In a serving bowl prepare the noodle mix: garlic oil, soy sauce, and sweet soy sauce. DSC02855.JPG
  • In a deep pot, fill up with 1-1.5 liter of water (or about 1/3 of your pot), put on high heat until it’s boiling. Once it’s boiling, throw in the egg noodle, cook for about 1-2 minutesand take it out.DSC02852.JPG
  • Mix the noodle with the mixed sauce.DSC02857.JPG
  • Add the chicken, vegies, and meat balls. Garnish with chopped spring onion and fried shallot.
  • For the soup, add 1 tsp garlic oil. This is the key to a fragrant soup and mie ayam. 🙂DSC02859.JPG

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