Mie ayam kuning (yellow chicken noodle) recipe

Main Dish
2 servings
15 min
45 min
Very Easy


Number of serving: 2


300 g chicken wings

3 cloves garlic, minced

1 leek, take the white part only and slice

1 teaspoon ground toasted coriander

3 cm long turmeric, peeled and grated/pounded

8 kaffir lime leaves, tore

preserved radish (tong chay/tong chai)

cooking oil

1250 mL water


fresh egg noodles

yuey choy

chicken oil

soy sauce

salt and ground white pepper

fried or boiled wonton

green onions and/or fried shallot


  • Broth:
    Stir fry garlic, leek, kaffir lime leaves, turmeric and coriander until fragrant. Add chicken wings, stir for about 2 minutes and add water in. Cook until a boil. Add preserved radish and reduce the heat and let simmer for the next 15 minutes.
  • Chicken Topping:
    Remove cooked chicken wings out from the broth. Separate between the bones and meat. Cut the meat into pieces. Set aside.
  • Noodle:
    In a pot, boil water and brew noodle until soften and drain.
  • Assembling:
    In a bowl, combine 2.5 tablespoon chicken oil, soy sauce, a dash of salt and pepper. Add 1 portion of cooked egg noodles and mix well with your chopstick. It's important to season the noodle while it?s still hot. Ladle some broth over. Place blached yuey choy and chicken toppings. Garnish with fried/boiled wonton, fried shallot and green onions.


Rate this recipe:
Generate another secure code = 

Related recipes