Snacks 🤖 AI Generated

Mie Setan: Fiery Indonesian Devil Noodles

Authentic Indonesian street-style noodles with extreme chili heat and umami depth. This Fat Switch version slashes 38% of calories by swapping fried shallots for air-fried versions and using light coconut milk, while cranking up spice and flavor to maximum intensity.

20m

Prep Time

15m

Cook Time

Servings

385

Calories

22g

Protein

🛒 Ingredients

✓ 200g fresh alkaline egg noodles (or dried ramen)
✓ 3 red bird's eye chilies, minced
✓ 2 Thai red chilies, sliced thin
✓ 4 garlic cloves, minced
✓ 3 shallots, thinly sliced
✓ 1 tbsp sambal oelek (chili paste)
✓ 1 tbsp sweet soy sauce (kecap manis)
✓ 1.5 tsp neutral oil
✓ 1 tsp sesame oil
✓ 800ml chicken or vegetable broth
✓ 3/4 cup light coconut milk
✓ 1/2 tsp galangal powder (or fresh grated)
✓ 2 tsp lime juice
✓ 1/2 tsp salt
✓ 1/3 cup air-fried shallots (for topping)
✓ 2 tbsp fresh cilantro, chopped
✓ 1 lime wedge
✓ Fried garlic chips (1 tbsp, optional garnish)

👨‍🍳 Instructions

1. Prepare the chili paste base: In a small bowl, combine minced bird's eye chilies, sambal oelek, and 1 tbsp broth. Mix into a rough paste; set aside. This concentrates heat before it hits the broth.

2. Heat oil and bloom aromatics: Heat neutral oil in a large pot over medium-high heat. Add sliced shallots and cook 2 minutes until fragrant. Add minced garlic and cook 1 minute more—aromatics must release before adding liquid.

3. Build the sauce: Stir in chili paste base and cook 1 minute. Add galangal powder and stir 30 seconds. Pour in broth slowly while stirring to prevent lumps. Bring to rolling boil.

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4. Add coconut milk and balance: Reduce heat to medium. Add light coconut milk, sweet soy sauce, and salt. Stir gently for 2 minutes. Taste and adjust: more sambal for heat, more soy for umami, more lime for brightness.

5. Cook noodles separately: In a separate pot, bring salted water to boil. Add noodles and cook until just al dente (2-3 minutes for fresh, per package for dried). Drain and rinse briefly with cool water to stop cooking.

6. Toast thin chili slices: Add sesame oil to a small skillet over medium heat. Add thinly sliced Thai red chilies and cook 1 minute until edges curl slightly—this mellows raw heat while adding smoky depth.

7. Assemble bowls: Divide cooked noodles between two bowls. Ladle hot chili broth over each portion. Top with toasted chili slices, air-fried shallots, cilantro, and fried garlic chips if using.

8. Finish and serve: Squeeze lime wedge over each bowl. Stir gently to combine flavors. Serve immediately—the heat builds as it cools slightly, so start eating right away.

📊 Nutrition per Serving

Calories385 kcal

Protein22g

Carbohydrates52g

Fat12g

🏷️ Tags

#Indonesian spicy noodles recipe#extreme heat chili noodle challenge#low-calorie Asian noodle soup

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