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Acehnese Curried Lamb Noodles (Mie Aceh)

Servings 2-3 | Prep Time 15 minutes | Total Time 25 minutes

This is one of my favourite roadside snacks whenever I'm back in Jakarta. Incredibly rewarding, it's a fusion of Indian and South East Asian spices taking its influences from the spice trade. A hearty comforting soupy noodle dish it leaves the taste buds literally singing in delight. Leave out the minced lamb for a vegan alternative.


  • 380g Cooked Egg Noodles

  • 150g Shredded Cabbage

  • 100g Bean Sprouts

  • 250g Lamb Mince

  • 50g Green Beans

  • 1 Medium Onion Chopped

  • 1 Spring Onion

  • 1 Lime

  • 1 Red Chilli Deseeded

  • 1 Diced Tomatoes

  • 150ml Vegetable Stock

  • 1 inch cinnamon stick

  • 1pc Star Anise

  • 6pcs Green Cardamom

  • 1/2 tsp Ground Coriander

  • 1/2 tsp Ground Cumin

  • 1/4 tsp Ground Turmeric

  • 1 tbsp Curry Powder

  • 1 tsp Chilli Powder

  • 1/4 tsp Ground Nutmeg

  • 6 Cloves


  1. Crush half the onion and the garlic in a pestle and mortar until smooth

  2. Mix all the dry spices (coriander, cumin, turmeric, curry powder, chilli powder, nutmeg) with the lamb mince.

  3. Heat 2 tbsp vegetable oil in a pan. Add the whole spices (cloves, cardamom, star anise, cinnamon stick) and the remainder of the onion and fry until translucent before adding the garlic and onion paste. Fry for a further 1-2 minutes

  4. Now add the lamb mince to the pan and continue to cook until brown.

  5. Add the cooked egg noodles and the vegetable stock and cook for a further 2-3 minutes before adding the shredded cabbage and green beans. Finally add the bean sprouts.

  6. Turn off the hob and season to taste,

  7. Transfer to a serving dish and garnish with the diced tomatoes, roughly chopped spring onion, finely chopped chilli and a wedge of lime.

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