Rice noodle with saute chicken and mushroom ( Mie ayam jamur)

This dish is very easy to find in Indonesia and also very cheap. I'm missed this dish so much and that's the reason I browse through on the Internet to find the recipe.

I have tried to cook this noodle more than twice with different recipes, but I didn't happy with the result. Finally, about two weeks ago, I have found this recipe from cookle's website. How he cooks the noodle that makes me think that this recipe is worth to try.

Basically, this dish is very easy to prepare, and also the ingredients are very easy to find in a regular grocery store. Even though this dish looks so simple, trust me you may try to cook it more than once.

I have cooked three times after I have found the recipe. Every time I've seen baby bok choy and mushroom in my refrigerator, I certainly will cook this dish.

I give you a suggestion to choose baby bok choy instead of the regular one because baby bok choy has more taste than the other. If you have Chinese meatballs, you certainly can add to this dish.

Here is the recipe and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: cookle's recipe modified by me

What you need:

- 2 pieces chicken thighs, prefer boneless and skinless, sliced into bit size

- 3 pieces baby bok choy, wash, clean it and then cut into a half

- 1 oz button mushroom

- 2 stalks green onions, thinly sliced

- 2 cloves garlic and 1 clove for the chicken broth, minced

- 2 cup chicken broth

- rice noodles

- 2 tablespoon oyster sauce

- 1/2 teaspoon sesame oil

- 1/3 teaspoon rice cooking wine

- salt and pepper to taste

- chili sauce

- 1 teaspoon oil for saute

- 1/2 teaspoon ground ginger

How to make it:

1. Heat up the chicken broth in a sauce pan.

2. Heat up a pan with olive oil, add garlic and ginger. Saute for about 2 minutes, and then add the sliced chicken. Saute for about 8 minutes or until the chicken is golden brown.

3. Meanwhile, add minced garlic into the chicken broth, add 1/3 teaspoon sesame oil. When it boil, add the rice noodles.

4. Add 3-4 tablespoon boiled chicken broth into pan, mixed it. Add the mushroom and half of the green onion. Saute occasionally.

5. When the noodle is half way cooked, add the bottom part of the baby bokchoy. Add the green part of baby bok choy when both ingredients is cooked. Turn of the heat.

6. Add sesame oil, oyster sauce, rice wine, salt and pepper on the pan. Stir it, and then turn off the heat. Don't forget to taste.

7. Grab a bowl, put the noodle without the soup on the bowl, add the bok choy, add the saute chicken and mushroom and the remain of sliced green onion.

8. This dish is ready to serve. Mix all together when you want to eat it. Add chili sauce as you wish. Enjoy.

Preparation : 5 minutes

Cooking: 15 minutes

Servings : 2 servings