How to Make Indonesian Chicken Mushroom Noodle

by Putri Lah

One of family's alltime favourite Indonesian dish


  • 8 garlic cloves
  • 5 Centimeters fresh ginger
  • 2 ½ Liters water
  • 2 scallions
  • salt and pepper
  • 150 Grams chicken
  • 350 Grams button mushroom
  • 4 Tablespoons sweet soy sauce (dark)
  • 4 Tablespoons fish sauce
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons Worcestershire sauce
  • 125 Milliliters water
  • 3 Tablespoons canola oil
  • 1 Tablespoon sesame oil
  • 500 Grams egg noodles
  • Chinese cabbage (choy sim)
  • 20 meatballs
  • 15 wontons
  • 1 Tablespoon granulated sugar
  • Instructions

    Step 1

    Wash and pat dry a chicken breast. Discard the bone an use it to make the stock

    Step 2

    Cut into small diced.

    Step 3

    Wash and drain 350gr of button mushroom. You can use fresh or canned.

    Step 4

    Sliced the mushroom in half. Some people like to slice it smaller, into 3 or 4. But I like mushrooms! So yes I love to have them big! :D

    Step 5

    In a separate bowl, mix together: 4 tbsp sweet soy sauce (dark), 3 tbsp of fish sauce, 2 tbsp of oyster sauce, 2 tbsp of worchester sauce, 1 tbsp of granulated sugar and 125ml of water

    Step 6

    Prepare a sauteing pan. Add in approx 2 tbsp of canola oil and 1 tbsp of sesame oil.

    Step 7

    When the oil is hot enough, add in crushed and finely chopped 4 garlic cloves and sliced of 2 cm fresh ginger into the pan. Saute until fragrant

    Step 8

    Add in the diced chicken

    Step 9

    Add in 1/2 to 1 tsp of ground white pepper. Cook the chicken until it just changed its color (dont cook the chicken too long)

    Step 10

    Add in the mushroom. Saute for few seconds until they combined

    Step 11

    Add in the sauce mixture. Taste test. I like it sweet, a bit salty, and lots of chinese spices. You can add more ground white pepper or worchester sauce if you like.

    Step 12

    Let it simmer until the sauce mixture is completely absorbs to the chicken and mushroom mixture. Remove from heat and set aside

    Step 13

    ... that was the step to make the noodle's topping ... now we move on to make the chicken stock ...

    Step 14

    Boil 3 liter of water. Add in crushed 4 garlic cloves and crushed of 3 cm fresh ginger

    Step 15

    Add in the chicken bones

    Step 16

    You can add in 1-2 chicken bouillions but I dont use ones here. I use only salt and white pepper

    Step 17

    If you like, you can also add some beef meatballs into your stock. I use a ready made beef meatballs. For this recipe I prepare about 20 meatballs :)

    Step 18

    I make a small cut in the center of the meatball, so it will look more nice in a bowl :)

    Step 19

    Add in the beef meatballs into a boiled chicken stock. Let it simmer for about 20-30 minutes

    Step 20

    Meanwhile, prepare and finely sliced 1-2 scallions

    Step 21

    When it's almost time to serve, add in the sliced scallions into the simmered stock. Turn off the heat. Put in a separate bowl. Set aside

    Step 22

    ... the wonton is usually served as fried-wonton, but some people like to have it cooked in boiled water for about 1 minute.

    Step 23

    Since I feel so lazy today :) I bought ready made wontons skin, put a little bit of sauted minced chicken and salt and white pepper, fold it and fry it later ... I prepare 15 wontons

    Step 24

    Heat some canola oil in a pan or wok. Fry some wontons and cook until golden brown. Set aside.

    Step 25

    .. now we prepare the veggies. we usually have this noodles with blanched chinese cabbage or choysim, but in some area in Indonesia, we also add some blanched bean-sprouts.

    Step 26

    Wash the choysim and cut them nicely. Separate the leaves and the stems. Blanch the stems for about 1 minute then add in the leaves for few seconds. Sorry for the blurry pic btw :)

    Step 27

    Spoon out the blanched choysim and put them on some ice or just simply quick wash them with iced-water to stop the cooking process. You will get a nice green color then

    Step 28

    ... dont throw away the excess water from veggies blanching proess, use it to cook the noodles...

    Step 29

    You can use any dried-noodles you like, but this brand is my favourite :)

    Step 30

    Boil the water (the one we used for blanching process) and cook the 500gr of dried egg-noodles until al dente (depends on your liking though)

    Step 31

    .. when it's done ... drain the excess water and quick wash the noodles with iced-water so it stops cooking ..

    Step 32

    Add in 2 to 2..5 tbsp of canola oil and 1 tbsp of fish sauce. Mix it up. This will prevent the noodles from from sticking to each other and as a bonus, it will make them shiny

    Step 33

    These are the components ... and now is the assembling time ..

    Step 34

    Put some noodles in a bowl, topped with chicken and mushroom. Put some choysim and fried wontons around. In a separate smaller bowl, put some hot stock and the meatballs. Enjoy! :)