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cwi mi malang cwi mie malang

Malang-Style Chicken Noodle Soup (Cwi Mi Malang)

This classic street food from Malang, East Java, combines springy egg noodles, savory chicken topping, and a light chicken broth served separately. Traditionally, it’s enjoyed with crispy wontons and fish balls for extra texture. The secret to its aroma lies in the minyak ayam (Indonesian chicken oil), made by slowly rendering chicken skin until golden and fragrant.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: East Java, Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Noodles and Garnish
  • 7 oz egg noodles Chinese-style (mie keriting) – thin, yellow, springy wheat noodles
  • 2.5 oz curly leaf lettuce selada keriting, washed and cut into bite-sized pieces
  • 2 Tbsp chopped celery leaves daun seledri – or flat-leaf parsley if unavailable
  • 2 Tbsp sliced scallions daun bawang – green parts only
  • 2 Tbsp crispy fried shallots bawang goreng – can substitute fried onions
  • 4 fried or boiled wontons optional
  • 4 fish balls bakso ikan, boiled (optional)
For the Chicken Topping
  • 14 oz boneless chicken thigh or breast daging ayam tanpa tulang, diced
  • 6 cloves garlic bawang putih, finely minced
  • 1 tsp grated fresh ginger jahe
  • 1½ tsp ground white pepper merica bubuk
  • 1 Tbsp sesame oil minyak wijen
  • 1 Tbsp light soy sauce kecap asin
  • 2 Tbsp chicken oil minyak ayam, see recipe below
  • Salt to taste
For the Broth
  • 6 cups chicken stock kaldu ayam – preferably homemade from simmering bones
  • 3 cloves garlic bawang putih, minced
  • ½ tsp grated fresh ginger jahe
  • 1 tsp ground white pepper merica bubuk
  • Salt to taste
  • 1 scallion daun bawang, thinly sliced
  • 1 Tbsp chicken oil minyak ayam
For the Chicken Oil (Minyak Ayam)
  • 3.5 oz chicken skin kulit ayam
  • ½ cup neutral oil such as canola or sunflower

Instruction
 

Make the Chicken Oil
  1. Place the chicken skin in a skillet over low heat without oil.
  2. Cook slowly until the skin releases its fat.
  3. Add the neutral oil, continue cooking until the skin turns golden brown and crisp.
  4. Strain the oil and set aside.
Prepare the Chicken Topping
  1. Heat chicken oil in a pan over medium heat.
  2. Add garlic and ginger, sauté until fragrant.
  3. Add diced chicken, stir until it changes color.
  4. Season with white pepper, sesame oil, soy sauce, and a little salt.
  5. Cook until the chicken is fully cooked and slightly dry. Set aside.
Make the Broth
  1. Heat chicken oil in a pot over medium heat.
  2. Add garlic and ginger, sauté until fragrant.
  3. Pour in chicken stock, bring to a gentle boil.
  4. Season with white pepper and salt, then add scallions. Keep warm.
Assemble the Dish
  1. In a serving bowl, place cooked egg noodles.
  2. Add 1–2 tablespoons of chicken oil, a dash of soy sauce, and a pinch of white pepper. Toss well.
  3. Arrange lettuce on the side, top noodles with the chicken mixture.
  4. Garnish with celery leaves, scallions, and crispy fried shallots.
  5. Serve with the hot broth in a separate bowl and add fried/boiled wontons or fish balls if desired.

Notes

  • Noodles: Chinese-style egg noodles work best. If unavailable, use thin ramen noodles or spaghetti cooked al dente.
  • Celery leaves (daun seledri): These are common in Indonesia but harder to find in the U.S. or Europe. You can substitute flat-leaf parsley for a similar look and mild flavor.
  • White pepper (merica bubuk): Provides a distinct earthy heat different from black pepper. Available in Asian groceries or online.
  • Chicken oil (minyak ayam): Essential for authentic flavor, but if you’re short on time, use roasted chicken drippings mixed with neutral oil.
  • Fried shallots (bawang goreng): Widely available in Asian markets, or make your own by frying thinly sliced shallots until crispy.
  • Fish balls & wontons: Optional, but they add texture and a more complete street-food feel.
  • Serving tip: Just like in Malang, the broth is served separately so the noodles stay springy until eaten.