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   Rice & Noodle
   Beef & Poultry
     Sayur Lodeh Jantung Pisang
     Yam Leaves Noodle
   Desserts & Sweets

Yam Leaves Noodle


1 pack Mie atom (cook al dente)

1 bunch yam leaves (boil in hot water for about 1 minute)

200 gr bean sprouts (drenched in hot water for about 1 minute)

300 gr diced chicken/minced chicken

4 tbsp dried ebi (soaked and rince)

4 cloves garlic (chopped)

6 chopped shallots

5 tbs sweet soy sauce

1.5 lt chicken broth

1 lt water

2 tbs of corn starch

salt to taste

White pepper to taste

1 tbs fish sauce

Cooking oil


In a medium pot sautee shallots and ebi until fragrant. Add garlic and continue

to stir for 1 minute. Add meat and stir until meat are turning brown. Add sweet

soy sauce, fish sauce and pour in chicken broth and water. Add salt and pepper

to taste. Bring the broth to boil. Mix the corn starch with a little bit of water and

the pour in the liquid into the boiling broth. Stir until the broth thicken.

Arrange Mie atom, bean sprouts, Yam leaves in a bowl. Pour the soup on top of

it. Sprinkle with fried onions and a squeeze for lime juice. Serve with chili sauce

if you like it spicy.
Yam Leaves Noodle