Recipes

Vegan Mie Aceh

Serves 4

| Prep Time: 15 mins

| Cook Time: 20 mins

| Total Time: 35 mins

You may need: Bumbu Bali

Discover The Recipe

‘Bumbu Bali’ (also known in Indonesia as “Base Gede” or “Base Genep”) is a Indonesian flavor-bomb paste used as a base for many recipes, such as curries, stir-fries, sauces and marinades. The name translates to “complete seasoning” and comprises an intricate blend of local aromatics such as shallots, ginger, chili, shrimp paste and spices. Traditionally, the ingredients are added to a unique stone mortar and pestle - known in Indonesia as a “cobek” - and crushed until transformed into a fragrant, vibrant orange paste ready to add to the pan or pot.

This recipe for a vegan Mie Aceh is our take on a flavorsome Indonesian spicy curried noodle dish. Leave out the chili sauce if you don’t want heat. Named for ‘Aceh’ - a northern region of Indonesia - it was influenced by Indian curries and Chinese noodle dishes. We use our proprietary Bumbu Bali spice blend to deliver the amazing notes of the traditional paste without the hassle. Aromatic and well-balanced with savory notes, you can use this blend as a dry rub or add to fresh aromatics like ginger, lemongrass, and garlic in a food processor to make the traditional paste. In this recipe we added the Bumbu Bali spice blend to the sauce with cooked pasta and allowed it to simmer until thoroughly coated and saucy. Garnish the dish with fresh herbs, crunchy peanuts and a wedge of lime for a crisp finish. Meat eaters can add shredded chicken or shrimp for easy protein boosts. 

Ingredients

  • Mie Aceh Sauce:

  • 2 Tbsp sambal oelek (or sriracha)

  • 3 garlic cloves

  • 1 tomato

  • 1/4 cup toasted sesame oil 

  • 1 Tbsp Piquant Post Bumbu Bali

  • 2 Tbsp soy sauce

  • 1 Tbsp agave

  • Juice of 1 lime

  • Vegan Mie Aceh Noodles:

  • 1 lb dry spaghetti or egg noodles

  • 1 cucumber, sliced

  • 1 large tomato, sliced

  • Garnish: lime, cilantro, roasted cashews, scallions

Notes

This dish is traditionally made with egg noodles, but spaghetti works well! You can also use udon, rice noodles or ramen noodles.

Add extra spice with more sambal or sriracha if you like it hot!

This recipe can be made with broth if desired! Simply add more water or vegetable stock to the sauce when it’s in the pan. 

Instructions

To make the sauce, add all the sauce ingredients to a blender and purée until smooth.

Cook the spaghetti according to package directions

Add the sauce to a pan and bring to a simmer. Once the sauce is hot add the cooked spaghetti and stir well.  Heat on Low until the pasta is completely hot. Add some water or vegetable stock to the pan if you like the noodles to be saucier.

Divide the pasta into 4 bowls and garnish with sliced cucumber, sliced tomato, lime wedges, cilantro, roasted cashews and chopped scallion. Serve immediately.

Alternatives & Substitutions

  • These noodles are a terrific base for many different toppings including these recipes showing how you can add shrimp and crab.

  • Sambal oelek is an Indonesian hot sauce that can be a little hard to find outside of International markets. Try making this dish with sriracha which is readily available in major supermarkets.

  • Looking for more delicious recipes with Bumbu Bali? Try our Balinese Pumpkin Curry or Our Chicken Nasi Goreng. How about our tasty Indonesian Beef Rendang or Fried Chicken (Ayam Goreng).

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Vegan Mie Aceh

Serves

4

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Piquant Post spice you’ll need: Bumbu Bali

Ingredients

  • Mie Aceh Sauce:

  • 2 Tbsp sambal oelek (or sriracha)

  • 3 garlic cloves

  • 1 tomato

  • 1/4 cup toasted sesame oil 

  • 1 Tbsp Piquant Post Bumbu Bali

  • 2 Tbsp soy sauce

  • 1 Tbsp agave

  • Juice of 1 lime

  • Vegan Mie Aceh Noodles:

  • 1 lb dry spaghetti or egg noodles

  • 1 cucumber, sliced

  • 1 large tomato, sliced

  • Garnish: lime, cilantro, roasted cashews, scallions

Instructions

  1. To make the sauce, add all the sauce ingredients to a blender and purée until smooth.

  2. Cook the spaghetti according to package directions

  3. Add the sauce to a pan and bring to a simmer. Once the sauce is hot add the cooked spaghetti and stir well.  Heat on Low until the pasta is completely hot. Add some water or vegetable stock to the pan if you like the noodles to be saucier.

  4. Divide the pasta into 4 bowls and garnish with sliced cucumber, sliced tomato, lime wedges, cilantro, roasted cashews and chopped scallion. Serve immediately.

Notes

  • This dish is traditionally made with egg noodles, but spaghetti works well! You can also use udon, rice noodles or ramen noodles.

  • Add extra spice with more sambal or sriracha if you like it hot!

  • This recipe can be made with broth if desired! Simply add more water or vegetable stock to the sauce when it’s in the pan. 

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