Recipe of Super Quick Homemade Mie Ayam Jamur (Indonesian ramen)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mie ayam jamur (indonesian ramen). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mie Ayam Jamur (Indonesian ramen) is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mie Ayam Jamur (Indonesian ramen) is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have mie ayam jamur (indonesian ramen) using 22 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mie Ayam Jamur (Indonesian ramen):

1. Take 150 g button or straw mushrooms (sliced thinly)
2. Get 400 g chicken filet (diced) can be replaced with minced chicken
3. Get 3-4 spring onion (sliced thinly), reserve some of the green part
4. Make ready 3 cloves garlic (minced)
5. Prepare 1 bunch asian green, chopped lengthwise (I am using bok choy)
6. Get Thin egg noodle
7. Take 1/2 tbsp oyster sauce
8. Make ready 1 tbsp fish sauce
9. Prepare 1 tbsp kecap manis (sweet soy)
10. Get 1/2 tsp white pepper
11. Get 1 tbsp oil
12. Get Soup broth
13. Get 3 cups water
14. Make ready 2 chicken stock cubes
15. Get 1/2 tsp white pepper (or less)
16. Take Salt (to taste)
17. Get 1-2 pinch sugar
18. Make ready green onion (the green part only)
19. Get 1 tbsp the reserved juice from the chicken and mushroom gravy
20. Take Seasonings (for serving)
21. Take 1/3 tsp each of fish sauce and sesame oil (more or less)
22. Make ready white pepper (to your liking, maybe 2 shakes)

Instructions to make Mie Ayam Jamur (Indonesian ramen):

1. It will be easier if you have everything chopped and ready to go. Chicken need to be cut really small, or you can swap it with minced chicken - I am using chicken tight fillet. (The red onion in this pic, was me not wanting to waste some leftover - is not mandatory)
2. Heat oil on the wok, saute garlic and white part of the spring onion until aromatics and look golden brown.
3. Add in the chicken pieces and brown the chicken. Add in oyster sauce, fish sauce, white pepper and kecap manis, mix well until chickens look cook.
4. Add in mushrooms and mix well, mushroom will sweat and your chicken & mushroom gravy will started to look a bit wet. Stir for another 4-5 mins, or until the juice is thicken. Reserved 1 tbsp of the chicken and mushroom gravy. Turn off the heat and set aside. You can taste the food, and adjust (add a bit of water if stock is too salty)
5. Prepare the soup broth by adding all broth ingredients in a sauce pan, bring to boil and set aside. You can cook the veggies stalk as well with the broth.
6. Blanch the chopped asian veggies (leafy part), rinse with cold water once its done and set aside. (Or you can cook it with your noodle like me).
7. Prepare/cook the egg noodle, by following the instruction. You might want to rinse the egg noodle under cold water for a bit after cooking, to remove the starch. I like to use the fresh thin egg noodle for this one.
8. You need to assemble the food now by putting the seasoning (for serving) in each serving bowl. Then add in cooked noodle to the bowl and mix well (just like when you were making instant noodle).
9. Arrange the chicken and mushroom gravy and asian green in the bowl, serve with the soup broth in a smaller bowl. Your Indonesian Ramen is now ready. I like to put some of the broth to my noodle bowl and mix everything before eating it.
10. I would suggest to only cook enough noodle for consumption. You can freeze the remaining chicken and mushroom gravy if needed, but the noodle is best cooked to order.

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