Recipes

Chicken Noodle Soup (Mie Ayam Pangsit)

March 31, 2021 /

I don’t know if you haven’t noticed Mea’s and my motto for this little blog, you’ll know that noodle soup play a huge role in our lives (A for drama! ;)). So, I am rather excited to share this recipe (I’m sure it’ll be one of many). I made this when my mom, brother, his gf and grandfather came over for lunch a few days back. And I didn’t hear them complaining. My grandpa even went so far as saying it’s similar to a bowl of noodle soup from Bakmi GM (a very prominent noodle soup restaurant in Indonesia).

So, what is it about noodle soups? To be honest, I can’t really give you an answer on this. Maybe because a bowl of a warm (and delicious) noodle soup will give you an instant cozy and comforting feeling? Or maybe it’s simply delightful when you know you’re about to slurp on those yellow strings? I don’t know. I just know that I’m extremely happy when I’ve had a bowl of noodle with nice, flavorful broth.

Anyway, this dish itself is actually quite easy. But because the components are cooked separately, you’re probably going to be using all of your stove tops. You can probably prepare the components at different times, it’ll just take a little longer, I expect.

I usually start with the broth, because this one takes the longest. The longer you let the broth cook and simmer, the more complex it’ll get and it’ll develop more flavor. Of course, you can cheat and use a store-bought broth and cook it for 15-20 minutes with the aromatics. However, in my opinion, it’s not going to taste as a proper mie ayam should. 🙂 Making it yourself is quite easy, because all you have to do is get it started and let it cook away on its own, while you pay your attention to other things.

Once I have the broth going, I’ll start with the chicken mushroom topping. Between the time to prep the ingredients and the actual cooking, the broth will have had enough to develop all those wonderful flavors. You’ll want the topping to be on the saltier side, just a tad. When mixed with the noodles and the broth it’ll even out and every mouthful will be delightful! Cooking the chicken topping itself is quite straightforward. Just make sure you cut the chicken and mushroom into small pieces, just a bit smaller than bite size pieces. Also make sure that the water has been reduced, the topping shouldn’t be soupy at all.

For the pangsit (wonton crackers), there are two options. You can either fry store-bought wonton wrappers until they’re golden and crispy or if you’re crazy like me, make your own. I stumbled upon a recipe from an Indonesian cook, Yuda Bustara, a few years ago and it has become my go to recipe. His original video can be found here. It’s in Indonesian, which is why I decided to include it below, for those who don’t understand Bahasa. 🙂 If you do decide to make the crackers yourself, I recommend doing this after you’ve started on the broth, as the dough has to rest for a bit before you start rolling it and shaping the crackers.

After that all you have to do is blanch the greens, cook the noodles, assemble, sit down and fill your tummy with a bowl of delicious mie ayam pangsit. 🙂

Cheers, Revi

Print Recipe

Chicken Noodle Soup (Mie Ayam Pangsit)

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 people

Ingredients

  • 250 Egg noodles cooked
  • Mustard greens cut off the stem and blanched
  • Pangsit crackers

Chicken Mushroom Topping

  • 300 g Boneless chicken thighs cubed
  • 2 cloves Garlic medium sized
  • 150 ml Water
  • 3 tbs Oyster sauce
  • 5 tbs Kecap manis
  • 200 g Mushrooms cubed
  • Salt, to taste
  • 1 tsp Sugar
  • 1 tsp White pepper
  • 1 tbs Vegetable oil

Chicken broth

  • 250 Chicken bones
  • 1 tbs Vegetable oil
  • 3 cloves Garlic bruised
  • 4 cm chunk Ginger bruised
  • 1 stalk Scallions
  • Salt, to taste
  • Sugar
  • 2 tsp White pepper
  • 1 liter Water

Pangsit (Wonton Crackers) – Recipe from Yuda Bustara

  • 250 g All purpose flour
  • 1 Egg yolk
  • 50 g Butter melted
  • 100 ml Water
  • 1/2 tsp Salt
  • 1/2 tsp Chicken bouillon

Instructions

For the broth

  • Heat oil in a pot. Sauté garlic, ginger until fragrant.
  • Add chicken bones, scallions. Top with the water and bring to a boil, skimming off the scum that comes to the surface.
  • Turn down the heat to medium low and let simmer for at least half an hour.

For the pangsit crackers

  • Combine all ingredients in a bowl and knead either by hand or with a standing mixer until the dough has become smooth and doesn't stick to the fingers.
  • Form the dough into a ball. Cover with a cling wrap and let rest for at least 15 minutes.
  • On a generously floured surface, roll out the dough very thinly and cut into squares.
  • Heat oil and fry the crackers until golden brown.

For the chicken mushroom topping

  • Heat oil on high. Sauté garlic until fragrant, be careful not to burn the garlic. Add chicken thighs and brown them on all sides. 
  • Add water, kecap manis and oyster sauce. Once it comes to a boil lower the heat to medium high. 
  • Add mushrooms and cook until the water has reduced.
  • Add salt, sugar and white pepper.

Assembly

  • Loosen the noodles with a little bit of broth. Place them in a bowl.
  • Add with the chicken mushroom topping and blanched mustard greens.
  • Add crackers.
  • Garnish with sliced scallions.
  • Add a scoop of broth. 
  • Enjoy! 😉