 A plate full ofifumi noodles in Yogyakarta | |
| Alternative names | I fu mie,ifu mie,yi fu mein |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Java |
| Serving temperature | Hot |
| Main ingredients | Crispy deep-fried noodles with chicken, meat or prawn |
| Similar dishes | Mie kering |
Ifumi is anIndonesian crispydeep-fried thicknoodle dish, popular inMaritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes inChinese Indonesian cuisine.[1] The type of noodle being used in this dish is the thickyi mein noodle, hence the origin of its name. It is quite similar tomie kering noodles fromMakassar.
Unlike other Chinese Indonesian noodles with a soft texture, such asmie goreng,ifumi has a crispy texture akin to driedinstant noodles or crackers. This is because the noodles weredeep-fried inpalm oil first.[1][2]
The vegetable sauce is similar to that in the Chinese Indonesian dishcap cai; it is made of stir-friedcarrots,cloud ear mushroom,choy sum ornapa cabbage,cauliflower, garlic and onion, all seasoned withoyster sauce andang ciu Chinese cooking wine. The vegetable sauce then has water added to it, and it is mixed with dissolvedcornstarch as a thickening agent.[2] This savoury thick sauce with pieces of meat and vegetables is cooked separately, and it is later poured upon the dry crispy noodles prior to serving the dish.[1]
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