Mie ayam

Bakmi ayam

Bakmi ayam with mushroom, chinese cabbage and chicken broth soup.
Alternative names	Mi ayam cincang, bakmi ayam, Chicken noodles
Course	Main course
Place of origin	Indonesia and Singapore
Region or state	nationwide
Created by	Ethnic Chinese communities in Indonesia and Singapore
Serving temperature	Hot
Main ingredients	Noodle, chicken meat, soy sauce, garlic, cooking oil (from chicken fat or vegetable oil), chicken broth, chinese cabbage, scallions
Food energy (per serving)	1 bowl of mie ayam contains 500 calories. kcal

Mie ayam or mi ayam (Indonesian for chicken bakmi) or chicken noodles is a Southeast Asian common dish of seasoned yellow wheat noodles topped with diced chicken meat (). It is a popular dish and commonly found in Southeast Asian countries, especially in Indonesia,Singapore and Malaysia, and can trace its origin to Chinese tradition. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.

The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle in order to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with mushrooms.

The seasoned chicken and mushroom mixture is placed on the noodles, and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled chinese cabbage, and often wonton (Indonesian: pangsit) either crispy fried or in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian mie ayam uses halal chicken fat or vegetable oil to cater to Muslim eaters.