Indonesian noodles

History

Noodle types

• Bakmi – yellow wheat noodles with egg and meat.
• Bihun – rice vermicelli, thin form of rice noodles.
• Kwetiau – flat or thick rice noodles made of rice.
• Locupan – white semi-transparent noodles made of rice flour.
• Makaroni – dry pasta shaped like narrow tubes.
• Mi instan – instant noodle.
• Mi jagung – noodles made of corn starch.
• Misoa – very thin variety of salted noodles made from wheat flour.
• Mi tarik – soft wheat flour noodles.
• Mi telur – egg noodles.
• Suun – transparent noodle made from starch—it can be mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch—and water.

  Noodle dishes

Hot noodle soups

• Bakmi kuah, bakmi noodles contains chicken broth and pork fat, chicken fat or beef fat.
• Bihun kuah, rice vermicelli soup.
• Cwie mi basah, noodle soup dish consists of boiled and seasoned noodles, topped with pre-cooked minced meat and boiled wonton.
• Kwetiau ayam, flat noodle soup with chicken, sometimes served with pangsit and bakso soup.
• Kwetiau siram sapi, flat noodle soup with slices of beef or sometimes beef offal.
• Laksa banjar, steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth.
• Laksa betawi, laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup.
• Laksa bogor, laksa contains rice vermicelli, beansprouts, and oncom.
• Laksa cibinong, yellowish laksa made of coconut milk, spices, bean sprout, rice vermicelli, hard-boiled eggs, cooked shredded chicken, fried shallots, and many lemon-basil leaves.
• Laksa medan, asam laksa contains flaked mackerel, wild ginger flower, lemongrass, and chili pepper.
• Laksa tambelan, laksa made of flaked sauteed smoked mackerel tuna or skipjack tuna, spices and lump of sagoo noodles, served in spicy kerisik.
• Laksa tangerang, laksa made of rice noodles shaped like spaghetti, chicken stock, mung beans, potatoes and chives.
• Lakse kuah, fish curry laksa, made of sagoo noodles with mashed tongkol or mackerel tuna flesh, served in spicy coconut milk curry made of spice mixture.
• Lakso, spicy noodle soup served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
• Mi aceh kuah, soup noodle dish that made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
• Mi ayam, chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit. Normally it is eaten with chili sauce and pickles.
• Mi bakso, bakso meatballs served with yellow noodles and rice vermicelli in beef broth.
• Mi cakalang, skipjack tuna noodle soup.
• Mi celor, a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra.
• Mi godhog jawa, soupy variant which uses local spices and served in rich chicken broth.
• Mi gomak, thick spicy noodle soup dish served in a coconut milk and andaliman-based broth.
• Mi kangkung, vegetable noodle soup with kangkung, served with bakso meatball, chicken and mushroom.
• Mi kari kuah, soupy curry noodle dish.
• Mi koclok, chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion and spring onion.
• Mi kocok,, is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil, bean sprouts and bakso, kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.
• Mi kuah, literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy.
• Mi lor, noodle dish served in a thick starchy gravy—made of corn starch, spices and eggs—and thick flat yellow noodles with ngo hiang, fishcake, fish, round and flat meat dumpling, and half a boiled egg.
• Mi ongklok, boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh’’. Usually served with satay and tempeh.
• Mi pangsit, noodle soup served with pangsit or soft boiled wonton.
• Mi yamin, chicken noodle in sweet soy sauce, similar to mie ayam but with sweeter taste.
• Soto ayam, spicy chicken soup with rice vermicelli. Served with hard-boiled eggs, slices of fried potatoes, celery leaves, and fried shallots.
• Soto mi, noodle soup in spicy soto broth.
• Sup makaroni, Indonesian-style macaroni soup.
• Tekwan, bihun rice noodle with surimi fishcake akin to pempek, jicama and mushroom soup.

  Dry noodle dishes

• Bakmi goreng, fried bakmi noodles.
• Bihun goreng, fried thin rice noodle with spices, fried shallots and chili darkened with sweet soy sauce.
• Char kway teow, stir-fried noodle with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. This noodle dish almost similar to kwetiau goreng.
• Cwie mi, noodle dish consists of boiled and seasoned noodles, topped with pre-cooked minced meat and boiled wonton.
• I fu mi, crispy deep fried thick noodle dish served in a thick savoury sauce with pieces of meat or seafood and vegetables.
• Kwetiau goreng, stir fried flat noodle. This noodle dish almost similar to char kway teow.
• Mi aceh goreng, stir-fried and dry noodle dish that made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
• Mi caluk, noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
• Mi campur, assorted meat noodle; yellow wheat noodle topped with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork and sweet pork sausage.
• Mi goreng, spicy fried noodle dish made of thin yellow noodles stir fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced of meatballs, chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
• Mi goreng Indomie, the instant version of mi goreng.
• Mi goreng jawa, Javanese-style of mi goreng with drier and sweeter version due to addition of sweet soy sauce.
• Mi hokkien, fried noodle dish, consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal and lime.
• Mi kari, fried curry noodle dish.
• Mi kering, dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
• Misoa goreng, fried misua noodle dishes.

  Hot noodle rolls

• Lumpia, spring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" with noodle, chicken, shrimp, egg and vegetables as filling.
• Tee long pan, rice noodle roll served with red chilli sauce, crushed roasted-peanuts, fried onions, and dried shrimp.

  Other type noodle dishes

• Jalangkote, fried pastry with an empanada-shape and stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.
• Ketoprak, vegetarian dish consisting of rice vermicelli, tofu, vegetables and rice cake served in peanut sauce.
• Macaroni schotel, macaroni casserole that made of macaroni with cheese, potato and meat.
• Martabak mi, a type of murtabak pancake that made of noodles and eggs.
• Pastel, thin pastry dumpling filled with rice vermicelli and meat mixed with vegetables.
• Putu mayang, rice noodles with a mixture of coconut milk and served with liquid palm sugar.

  Instant noodle brands

• Indomie
• Mie Sedaap
• Supermie
• Sarimi
• Mi ABC
• Pop Mie