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1
Cook the Noodles
8 Mins
Boiling water, 100°C (212°F)
Bring a large pot of water to a rolling boil and cook the 400g of yellow wheat noodles until just tender, about 8 minutes. Drain well and toss with 1 teaspoon of the oil so the strands do not stick.
Taste a strand at 7 minutes — it should bend easily but still feel firm in the middle.
Done when: The noodles are springy and just tender, not soft.
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2
Fry the Curry Paste
5 Mins
Medium-high heat, about 180°C (350°F)
Heat the remaining oil in a large wok or frying pan over medium-high heat. Add the shallot, garlic and chilli paste and fry for 3 minutes, stirring, until fragrant and darkening. Stir in the curry powder, turmeric and cumin and fry for 2 minutes more, adding a splash of the beef stock if the paste catches.
Keep the paste moving — burnt spices turn bitter in seconds.
Done when: The paste is fragrant, deep orange-red and glossy with oil.
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3
Sear the Beef and Tomato
8 Mins
High heat, about 200°C (400°F)
Push the paste to one side, add the beef strips in a single layer and sear for 2 minutes without moving them. Stir, add the diced tomato and cook for 5 minutes more until the beef is browned and the tomato has softened into the paste. The beef should reach 71°C (160°F) inside.
Do not crowd the pan — cook the beef in two batches if your wok is small, or it will steam instead of browning.
Done when: The beef is browned on the edges and the tomato has melted into the sauce.
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4
Toss in the Noodles
7 Mins
High heat, about 200°C (400°F)
Add the drained noodles, the kecap manis, the salt and the remaining beef stock, a little at a time. Toss and fry for 5 to 7 minutes, lifting and turning the noodles so every strand is coated and the sauce clings. Add the bean sprouts in the last minute and toss just until they wilt slightly.
If the noodles stick, add stock one spoonful at a time — never pour in a flood, or the dish turns soggy.
Done when: The noodles are glossy, golden-orange and evenly coated, with the sprouts still crisp.
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5
Plate and Serve
2 Mins
Hot plate, about 60°C (140°F)
Divide the noodles between four plates. Scatter the peanuts over the top and arrange the cucumber slices and lime wedges on the side, with the emping crackers. Serve at once, with extra sambal on the table for anyone who wants more heat.
Squeeze the lime over the noodles just before eating — it lifts the rich curry spices.
Done when: The plates are hot, the noodles steaming, with bright cucumber and lime on the side.
auto_awesome Finishing Touches & Plating
Serve the mie aceh at once, straight from the wok, with the cucumber, lime and crackers on the side so everyone can balance the heat to their own taste.
Indonesia
35m
