Jakarta-Style Chicken Noodles

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A beloved Indonesian street food from Jakarta, this dish combines springy yellow egg noodles tossed in a sweet-savory kecap glaze, topped with garlicky minced chicken and blanched greens. Each bowl is finished with crispy fried shallots and a spoonful of chili sambal for the ultimate comforting bowl.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 14 gSugar
• 32 gProtein
• 980 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken topping

• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 shallots, minced
• 500 g (1 lb) boneless chicken thighs, finely diced
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp light soy sauce
• 1 tsp ground white pepper
• 1 tsp salt
• 200 ml water

For the noodles

• 500 g fresh yellow egg noodles
• 2 tbsp vegetable oil
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp light soy sauce
• 1 tbsp sesame oil

For the greens and garnish

• 250 g bok choy or choy sum, trimmed
• 2 garlic cloves, sliced
• 1 tbsp vegetable oil
• 3 tbsp crispy fried shallots
• 2 scallions, thinly sliced
• Sambal or chili paste, to serve (optional)

Directions

1. Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and shallots and sauté for about 1 minute until fragrant and lightly golden.
2. Add the diced chicken and stir-fry for 3-4 minutes until the pieces turn opaque and lose their raw color.
3. Stir in the sweet soy sauce, light soy sauce, white pepper, salt, and water. Reduce the heat and simmer uncovered for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to a glossy glaze.
4. Meanwhile, bring a large pot of water to a boil and cook the fresh egg noodles for 2-3 minutes until just tender but still bouncy. Drain thoroughly and rinse briefly under warm water.
5. In a large bowl, toss the drained noodles with the vegetable oil, sweet soy sauce, light soy sauce, and sesame oil until evenly coated and lightly caramelized in color.
6. In a separate pan, heat the oil, add the sliced garlic, and stir-fry for 30 seconds. Add the bok choy with a splash of water and cook for 1-2 minutes until just wilted but still bright green.
7. Divide the seasoned noodles among four bowls. Arrange the wilted greens on one side and spoon the glazed chicken generously over the noodles.
8. Top each bowl with crispy fried shallots, sliced scallions, and a small spoonful of sambal if desired. Serve immediately while warm.

Cook’s Notes

• Use authentic Indonesian kecap manis for the deepest flavor; regular soy sauce with sugar will not deliver the same glossy sweetness.
• Do not overcook the egg noodles; they should retain a slight chew (al dente) since they will continue to soften in the bowl.
• For a complete meal experience, serve alongside a small bowl of clear chicken broth seasoned with salt and celery leaf.
• Crispy fried shallots are essential for authentic texture and aroma; homemade versions taste far better than store-bought.
• Substitute diced shiitake or oyster mushrooms for the chicken to make a vegetarian version of this classic dish.

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