Mie Gomak is a noodle dish associated with the Batak communities of North Sumatra, Indonesia. This simplified vegetarian adaptation serves spaghetti or thick wheat noodles with vegetables in a coconut-milk broth flavored with chilies, shallots, garlic, ginger, lemongrass, and ground spices. It differs from regional versions that use local noodles and andaliman seasoning.
Green beans, cabbage, and carrot simmer in the broth before it is ladled over the cooked noodles. Soy sauce adds savory flavor, while lime juice provides a tart finish. Keep the noodles separate until serving, then finish each bowl with scallions, cilantro, and optional sliced chili.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spicy Indonesian Mie Gomak Noodles
A vegetarian adaptation of North Sumatran Mie Gomak, with noodles, green beans, cabbage, and carrot in a spicy coconut-milk broth flavored with lemongrass and lime.
Ingredients
Equipment
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- Cook the noodles according to the package directions until just tender, then drain and set aside.
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the shallots and cook for 2–3 minutes until softened.
- Stir in the garlic, chili, ginger, turmeric, coriander, and cumin and cook for 1 minute until fragrant.
- Add the lemongrass, coconut milk, and vegetable broth and stir well.
- Bring the mixture to a gentle simmer and cook for 5 minutes.
- Add the green beans, cabbage, and carrots and simmer for another 5-7 minutes until tender.
- Stir in the soy sauce, lime juice, and salt to taste. Remove the lemongrass.
- Divide the cooked noodles among serving bowls and ladle the hot coconut curry and vegetables over them.
- Top with scallions, cilantro, and sliced chili if using. Serve with lime wedges
Nutrition
Notes
• Keep the garlic and ground spices moving during their brief cooking stage so they become fragrant without scorching.
• Lightly crush the lemongrass stalk to help release its aroma. Keep it in pieces large enough to find and remove before serving.
• Cut the green beans into short, even pieces and julienne the carrot finely. Check that the beans are tender before assembling the bowls.
• Chili heat varies. Use fewer chilies for a milder broth and leave the optional sliced-chili topping off.
• Taste after adding the soy sauce before adding salt, especially when using regular vegetable broth.
• Keep the cooked noodles separate from the broth until serving so they do not absorb the liquid and become overly soft.