Ingredients with Measurements:
- 8 oz. rice noodles
- 1 lb. boneless, skinless chicken breast, sliced into thin strips
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp. vegetable oil
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. palm sugar
- 1 tsp. turmeric powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped, for garnish
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and shallot and sauté until fragrant, about 1 minute.
3. Add the chicken and mushrooms and stir-fry until the chicken is cooked through and the mushrooms are tender, about 5-7 minutes.
4. In a separate pot, bring the chicken broth and coconut milk to a boil. Add the fish sauce, soy sauce, palm sugar, turmeric powder, ground coriander, and ground cumin. Stir well to combine.
5. Add the cooked chicken and mushrooms to the pot with the broth mixture. Simmer for 10 minutes.
6. Drain the rice noodles and divide them among serving bowls.
7. Ladle the chicken and mushroom mixture over the noodles.
8. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 36g
Protein: 28g
Sodium: 1,200mg
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken
- Shitake or oyster mushrooms can be substituted for regular mushrooms
- Brown sugar can be substituted for palm sugar
Variations:
- Add sliced bell peppers or carrots for extra vegetables
- Use beef or pork instead of chicken
- Make it vegetarian by using vegetable broth and omitting the meat
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- Use a wooden spoon or spatula to stir-fry the chicken and mushrooms to prevent them from sticking to the pan.
- Adjust the amount of fish sauce, soy sauce, and palm sugar to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges on the side.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
If the broth is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
Mi Koclok is a traditional Indonesian noodle dish that originated in the city of Solo in Central Java.
Flavor profiles:
Savory, slightly sweet, and aromatic with a hint of spice.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Indonesian