Mie Bangladesh — Indonesia

Mie Bangladesh, whose name translates as Bangladeshi noodles and which is also known as mie nyemek, is a dish of Indonesian cuisine built on a base of yellow wheat noodles. It is a variation on mie goreng, the everyday fried noodle dish found across Indonesia, but cooked to stay moist rather than dry. It is reported to have originated in Lhokseumawe, a city on the northern coast of Aceh province, and it remains closely associated with Acehnese street food today, sold from carts and small stalls, often in the evening. The name nyemek, meaning moist or slightly wet, describes the texture cooks aim for rather than the fully dry noodles of a standard goreng. Noodles are stir-fried with garlic, shallots, and a paste of chilies, tomato and shrimp paste, then combined with shredded cabbage, egg, and a protein such as shredded chicken or sliced beef. A measure of broth or water is added and kept simmering with the noodles for a moment so that they finish moist and coated in a thickened, slightly saucy seasoning rather than a dry glaze. What distinguishes this version from other noodle dishes of the same family is exactly this moist, saucy finish together with the spice mixture inherited from Acehnese cooking, notably its reliance on a fresh chili and shrimp paste base. It is typically served hot with a wedge of lime and crisp shallots scattered on top.