Spicy Aceh Mie Goreng

1.Bring a pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 4-5 minutes. Drain and set aside.

2.In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.

3.Add the sliced chicken breast to the pan, cooking until it is no longer pink, about 4-5 minutes. Stir frequently to ensure even cooking.

4.Once the chicken is cooked, add the shrimp and sliced chili peppers. Stir-fry for an additional 2-3 minutes until the shrimp turn pink and opaque.

5.Sprinkle in the ground turmeric, coriander, and cumin, stirring to coat the meat and vegetables evenly with the spices. Cook for another minute to allow the spices to bloom.

6.Add the cooked egg noodles to the wok, followed by the sweet soy sauce, soy sauce, and fish sauce. Toss everything together gently to combine, ensuring the noodles are well coated in the sauce. Season with salt and pepper to taste.

7.Continue to stir-fry for an additional 2-3 minutes until everything is heated through and the noodles are slightly crispy on the edges.

8.Remove from heat and transfer the Mie Goreng Aceh to serving plates. Garnish with chopped green onions and fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of flavor.