Mie Mercon Recipe

Mie Mercon Recipe

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This recipe introduces “Mie Mercon,” a fiery and flavorful Indonesian fried noodle dish that literally translates to “Firecracker Noodles,” indicating its intense spiciness. The image shows a vibrant and hearty serving of these noodles, prominently featuring the curly instant noodles coated in a rich, reddish-orange sauce, suggesting a blend of sweet, savory, and spicy notes. Alongside the noodles, there are generous portions of what appears to be fried chicken pieces, vibrant green leafy vegetables, sliced carrots, and a wedge of fresh lime, which likely serves as a refreshing counterpoint to the heat. This dish is a popular street food and comfort meal in Indonesia, beloved for its customizable spice level and satisfying combination of textures and flavors. This recipe aims to replicate that authentic experience, allowing you to tailor the heat to your preference while enjoying a truly explosive culinary adventure.

Ingredients:

  • 2 packs (85g-100g each) instant curly noodles (like Indomie Mi Goreng or similar, without their seasoning packets)
  • 2 tablespoons cooking oil (vegetable or canola)
  • 250g boneless, skinless chicken thigh or breast, cut into bite-sized pieces (or use pre-cooked fried chicken pieces)
  • 1 cup mixed vegetables, such as sliced carrots, green beans, or bok choy
  • ½ onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 tablespoon regular soy sauce
  • ½ teaspoon sesame oil
  • Salt and black pepper to taste
  • Lime wedge, for serving

For the Spicy Chili Paste (Sambal Mercon – Adjust to Taste):

  • 5-10 bird’s eye chilies (cabe rawit), or more for extreme heat, or fewer for less spice
  • 3-5 red chilies (cabe merah besar), deseeded if you want less heat
  • 2 cloves garlic
  • 1 shallot
  • ½ teaspoon shrimp paste (terasi), optional but highly recommended for authentic flavor
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt

Equipment:

  • Large wok or frying pan
  • Small saucepan (for boiling noodles)
  • Mortar and pestle or small food processor (for chili paste)
  • Spatula or cooking spoon
  • Serving plate

Instructions:

Part 1: Prepare the Components

  1. Boil Noodles: Bring a pot of water to a boil. Add the instant curly noodles and cook according to package directions, typically 2-3 minutes, until al dente. Do not overcook. Drain the noodles well and set aside. Do not use the seasoning packets that come with the instant noodles.
  2. Make Chili Paste (Sambal Mercon): In a mortar and pestle or a small food processor, combine the bird’s eye chilies, red chilies, garlic, shallot, shrimp paste (if using), sugar, and salt. Grind or process until a coarse or fine paste forms, depending on your preference. Set aside.
  3. Prepare Chicken: If using raw chicken, season the bite-sized pieces with a pinch of salt and pepper.

Part 2: Cook the Chicken and Vegetables

  1. Cook Chicken: Heat 1 tablespoon of cooking oil in a large wok or frying pan over medium-high heat. Add the chicken pieces and stir-fry until fully cooked through and lightly browned, about 5-7 minutes. If using pre-cooked fried chicken, you can add it later during the stir-fry to just heat through. Remove the cooked chicken from the wok and set aside.
  2. Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of cooking oil to the same wok (or a fresh tablespoon if needed). Add the sliced onion and sauté until softened and fragrant, about 2-3 minutes.
  3. Add the minced garlic and sauté for another minute until aromatic, being careful not to burn it.
  4. Add the prepared chili paste (sambal mercon) to the wok. Stir-fry for 2-3 minutes until fragrant and the oil starts to separate from the paste. This step helps to mellow the raw chili flavor and deepen its complexity. Be prepared for a spicy aroma!
  5. Add the sliced carrots and other firm vegetables (like green beans) to the wok. Stir-fry for 3-5 minutes, or until they are slightly tender-crisp. If using bok choy or other leafy greens, add them towards the end of the cooking process.

Part 3: Combine and Finish the Noodles

  1. Add Noodles and Chicken: Return the cooked chicken pieces to the wok along with the drained noodles.
  2. Add Sauces: Pour the sweet soy sauce (kecap manis), regular soy sauce, and sesame oil over the noodles and vegetables.
  3. Toss and Cook: Using tongs or two spatulas, toss everything together vigorously until the noodles, chicken, and vegetables are thoroughly coated with the chili paste and sauces. Continue to stir-fry for 2-3 minutes, ensuring everything is heated through and the flavors are well combined. The noodles should absorb the sauce and become glossy.
  4. Adjust Seasoning: Taste the Mie Mercon and adjust seasoning as needed. You might want to add a little more salt, pepper, or even a touch more sweet soy sauce depending on your preference. If it’s too dry, can add a tablespoon or two of water.

Part 4: Serve

  1. Plate: Transfer the hot Mie Mercon to a large serving plate.
  2. Garnish: Garnish with fresh lime wedges for a refreshing squeeze that cuts through the richness and spice. You can also add fried shallots, a fried egg, or extra fresh vegetables like cucumber slices or tomato wedges on the side for a complete meal.
  3. Serve immediately and enjoy the explosive flavors of your homemade Mie Mercon! This dish is a fantastic way to satisfy your spicy noodle cravings.
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