Homemade Version of Mie Gacoan Spicy Noodles Recipe

Mie Gacoan is famous for its chewy noodles, spicy sweet sauce, savory chicken topping, crunchy fried dumplings, and very spicy chili level options. This homemade recipe is designed to recreate the restaurant-style flavor in a detailed and complete way.

Yield

4 large servings

Preparation Time

• Preparation: 1 hour
• Cooking: 45 minutes
• Total: Around 1 hour 45 minutes

PART 1 — NOODLE INGREDIENTS

Homemade Noodles

• 500 grams high-protein flour
• 1 teaspoon salt
• 2 eggs
• 120–140 ml water
• 1 tablespoon cooking oil
• Cornstarch for dusting

Quick Alternative

If you do not want to make noodles from scratch:

• 4 packs fresh egg noodles
• or 400 grams ramen noodles

PART 2 — CHICKEN TOPPING

Ingredients

• 300 grams chicken breast or thigh, finely chopped
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons sweet soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/2 teaspoon mushroom stock powder
• 2 tablespoons cooking oil
• 50 ml water

PART 3 — SPICY OIL AND SAUCE

Ingredients

• 10 cloves garlic, finely chopped
• 15 red chilies
• 20 bird’s eye chilies
• 6 tablespoons chili flakes
• 100 ml cooking oil
• 2 tablespoons sweet soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon chicken powder
• 1 teaspoon sesame oil

PART 4 — BROTH

Ingredients

• 1 liter chicken stock
• 4 cloves garlic
• 1 spring onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon mushroom stock

PART 5 — FRIED DUMPLINGS

Ingredients

• 20 dumpling wrappers
• 150 grams minced chicken
• 2 cloves garlic
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• Salt and pepper
• Oil for frying

PART 6 — EXTRA TOPPINGS

Ingredients

• Chopped spring onions
• Fried shallots
• Bok choy or mustard greens
• Crispy chicken skin
• Fried garlic
• Extra chili powder

STEP 1 — MAKING THE NOODLES

1. In a large bowl, combine flour and salt.
2. Add eggs and oil.
3. Slowly pour in water while mixing.
4. Knead for 10–15 minutes until smooth.
5. Cover and rest for 30 minutes.
6. Roll dough thinly using a rolling pin or pasta machine.
7. Dust with cornstarch.
8. Fold and cut into thin noodle strands.
9. Separate noodles carefully so they do not stick together.

STEP 2 — MAKING THE CHICKEN TOPPING

1. Heat oil in a pan.
2. Sauté garlic and onion until fragrant.
3. Add chopped chicken.
4. Cook until the chicken changes color.
5. Add sweet soy sauce, oyster sauce, soy sauce, sugar, pepper, and mushroom stock.
6. Pour in water.
7. Stir continuously until slightly dry and flavorful.
8. Taste and adjust seasoning.
9. Set aside.

STEP 3 — MAKING THE SPICY OIL

1. Blend chilies and garlic roughly.
2. Heat oil on low heat.
3. Add garlic first and cook until lightly golden.
4. Add blended chilies.
5. Cook slowly for 10–15 minutes.
6. Add chili flakes.
7. Add sweet soy sauce, soy sauce, oyster sauce, sugar, salt, and chicken powder.
8. Stir continuously.
9. Finish with sesame oil.
10. The oil should become deep red and aromatic.

STEP 4 — MAKING THE BROTH

1. Boil chicken stock.
2. Add crushed garlic and spring onion.
3. Simmer for 15 minutes.
4. Add salt, pepper, and mushroom stock.
5. Keep warm.

STEP 5 — MAKING FRIED DUMPLINGS

1. Mix minced chicken with garlic, soy sauce, oyster sauce, salt, and pepper.
2. Place small filling portions onto wrappers.
3. Fold tightly.
4. Heat oil.
5. Fry dumplings until golden and crispy.
6. Drain excess oil.

STEP 6 — COOKING THE NOODLES

1. Bring a large pot of water to boil.
2. Add noodles.
3. Cook:
   • Homemade noodles: 2–3 minutes
   • Fresh noodles: 3–4 minutes
4. Remove and drain immediately.
5. Toss lightly with a little oil so they stay chewy.

STEP 7 — PREPARING THE SERVING BOWL

In each bowl add:

• 2 tablespoons spicy oil
• 1 tablespoon sweet soy sauce
• 1 teaspoon chicken powder
• Small amount of broth

Mix well.

STEP 8 — FINAL ASSEMBLY

1. Add cooked noodles into the bowl.
2. Toss until coated evenly.
3. Add chicken topping.
4. Add boiled vegetables.
5. Sprinkle fried shallots and spring onions.
6. Add crispy dumplings on the side.
7. Pour a little broth separately if desired.
8. Add extra chili for stronger spice levels.

SPICE LEVEL GUIDE

Level 1

• 3 bird’s eye chilies

Level 2

• 6 bird’s eye chilies

Level 3

• 10 bird’s eye chilies

Level 4

• 15 bird’s eye chilies

Level 5

• 20 or more bird’s eye chilies

SECRET TIPS FOR RESTAURANT-STYLE FLAVOR

1. Use high-protein flour for chewy noodles.
2. Cook noodles only briefly to maintain texture.
3. Use chicken thigh for juicier topping.
4. Fry garlic slowly for deeper aroma.
5. Add sweet soy sauce for authentic Indonesian sweetness.
6. Chili oil tastes better after resting for several hours.
7. Mushroom stock improves umami flavor.
8. Mixing spicy oil directly into the bowl before adding noodles gives stronger flavor.
9. A small amount of sesame oil creates richer aroma.
10. Fresh chilies provide better flavor than dried chilies alone.

OPTIONAL VARIATIONS

Cheese Version

Add:

• Mozzarella cheese
• Cheddar sauce

Extra Crispy Version

Add:

• Fried chicken skin
• Crushed fried wonton wrappers

Seafood Version

Replace chicken with:

• Shrimp
• Squid
• Fish balls

Vegetarian Version

Replace meat with:

• Mushrooms
• Tofu
• Tempeh

STORAGE

Refrigerating

• Sauce lasts 5 days
• Chicken topping lasts 3 days
• Fresh noodles last 2 days

Freezing

• Freeze noodles separately
• Freeze chili oil in airtight container
• Freeze dumplings before frying

SERVING SUGGESTION

Serve hot with:

• Iced tea
• Lemon tea
• Indonesian-style sweet drinks
• Extra broth on the side

The final flavor should be:

• Sweet
• Savory
• Very spicy
• Garlicky
• Slightly smoky
• Rich and chewy

This homemade version is designed to closely imitate the famous spicy noodle style served in Indonesian Mie Gacoan restaurants while still being practical for home cooking.