Spicy Indonesian Mie Gomak Noodles

Mie Gomak is a traditional noodle dish from the Batak people of North Sumatra, Indonesia, known for its bold spices and comforting flavor.
It offers steady energy while remaining hearty and satisfying.
Thick noodles are traditionally paired with an aromatic sauce flavored with chilies, garlic, and warming spices.
This vegetarian version uses vegetables and coconut milk to create a rich, savory broth without meat.
Perfect for anyone wanting to explore the distinctive flavors of Indonesian cooking from their own kitchen.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Spicy Indonesian Mie Gomak Noodles

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Make this vegetarian Mie Gomak in just 40 minutes with thick noodles, vegetables, coconut milk, and aromatic spices. A flavorful way to enjoy a classic North Sumatran-inspired meal at home.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: Indonesian

Calories: 511

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 12 ounces spaghetti or thick wheat noodles
• 1 tablespoon vegetable oil
• 3 cloves garlic minced
• 2 shallots finely chopped
• 1-2 red chilies finely chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 stalk lemongrass lightly crushed
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 cup green beans cut into pieces
• 1 cup shredded cabbage
• 1 medium carrot julienned
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• Salt to taste
• For Serving
• 2 scallions sliced
• 2 tablespoons fresh cilantro chopped
• Lime wedges
• Sliced red chili optional

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Equipment

5 Quart Pot

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soup pot with lid

Frying Pan

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Large Deep Frying Pan

Cooking Instructions

 

1. Cook the noodles according to the package directions until just tender, then drain and set aside.
2. Heat the vegetable oil in a large pot or deep skillet over medium heat.
3. Add the shallots and cook for 2–3 minutes until softened.
4. Stir in the garlic, chili, ginger, turmeric, coriander, and cumin and cook for 1 minute until fragrant.
5. Add the lemongrass, coconut milk, and vegetable broth and stir well.
6. Bring the mixture to a gentle simmer and cook for 5 minutes.
7. Add the green beans, cabbage, and carrots and simmer for another 5-7 minutes until tender.
8. Stir in the soy sauce, lime juice, and salt to taste. Remove the lemongrass.
9. Divide the cooked noodles among serving bowls and ladle the hot coconut curry and vegetables over them.
10. Top with scallions, cilantro, and sliced chili, and serve with fresh lime wedges.

Nutrition

Calories: 511kcalCarbohydrates: 77gProtein: 15gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 754mgPotassium: 602mgFiber: 5gSugar: 7gVitamin A: 3191IUVitamin C: 32mgCalcium: 74mgIron: 4mg

Notes

Traditional Mie Gomak is often made with thick spaghetti-like noodles, which is why the dish is sometimes nicknamed "Batak spaghetti."
Adjust the amount of fresh chili according to your preferred heat level.
Coconut milk gives this vegetarian version a rich, smooth broth.
Add tofu for extra plant-based protein and a more substantial meal.

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