Mie Nyemek is not an entirely new dish, but its elevated status on social media is a result of its unique texture: it’s a noodle dish that is neither soup nor dry-fried, but somewhere perfectly in between. The term nyemek-nyemek in Javanese means “wet, but not soupy,” defining its characteristic thick, reduced broth that perfectly coats the noodles and vegetables.

It’s the ultimate Indonesian comfort food, especially popular as a customized order at Warteg (simple eateries) or made from instant noodles at home.

The Charm of Mie Nyemek

1. The Perfect Consistency: The key is the small amount of liquid (usually water or condensed stock) that reduces down to a thick, flavorful coating, concentrating all the spices.
2. Rich Umami Flavor: It relies heavily on traditional seasonings like sweet soy sauce (kecap manis), garlic, chili, and egg, resulting in a savory, slightly sweet, and addictive flavor.
3. Customizable and Quick: It’s incredibly versatile, often mixed with eggs, cabbage, tomatoes, and chicken, making it a quick, wholesome meal.

Recipe: Simple Mie Nyemek

This recipe is based on using instant noodles (without the flavor packet), giving it a quick and easy start.

Ingredients:

• 1 package instant curly noodles (discard the seasoning packet)
• 1 egg
• 1 clove garlic, minced
• 3-5 bird’s eye chilies, sliced (optional)
• 1/2 cup chopped cabbage
• 1/2 tomato, cut into small wedges
• 2 tbsp sweet soy sauce (kecap manis)
• 1/2 tsp chicken stock powder
• 100 ml water
• 1 tbsp oil

Instructions:

1. Prepare the Noodles: Boil the noodles until half-cooked. Drain and set aside.
2. Sauté and Scramble: Heat the oil in a wok. Sauté the minced garlic and sliced chilies until fragrant.
   • Push the garlic mixture to the side. Scramble the egg in the center until half-cooked.
3. Build the Flavor: Add the cabbage and tomato. Stir-fry briefly.
   • Add the water, sweet soy sauce, and chicken stock powder. Bring the liquid to a bubble.
4. Combine and Reduce: Add the half-cooked noodles. Toss continuously until the liquid reduces and thickens into a rich coating (nyemek-nyemek consistency).
5. Serve: Transfer to a bowl. The Mie Nyemek should be glistening and saucy, not watery. Serve immediately with fried shallots.