#655: Cap Atoom Bulan Mie Telor Asli

Found this last week while looking for stuff to make my curry soup. Not something standard here; just noodles. But they’re fried noodles from Indonesia by the company that makes the Super Bihun. That rad looking bomb logo calls to me and so here we try Mie Telor Asli Cap Atoom Bulan.

Here’s the back of the packaging (click image to enlarge).

In the pack you get three sheets of noodles like this. They’re about 4mm thick.

I decided that I’d make three bowls; one for my wife, my son and myself. This is the one for my wife. Drained noodles with a little garlic salt, pepper and ham.

Here’s my son Andy’s – I cooked them using the seasoning packet from some Indomie Onion chicken flavor noodles – also from Indonesia. He thinks it should get five stars – high praise!

I went for broth – I used the flavorings from a pack of Indomie Soto Mie and dropped an egg in and covered at the end.

Now for the review: this stuff was chewy and thicker than the noodles from Indonesia I’ve tried. It was interestiong cooking them in a little saucepan as well – got the water boiling and had to babysit the plank of noodles until they were pliable enough the entirely enter the boiling water. Of course, you could break them in half, but that’s against my ideas on noodles. Anyways, good stuff – 3.0 out of 5.0 stars. Curious what they would normally be used with. UPC barcode 8994357010015 . Find it here.

This looks really good

The world’s most dangerous kid’s band, “The Boogers” playing Itsy Bitsy Spider


  1. My late grandpa used to cook this for me when I was little. He mixed the drained boiled noodle with pork lard, fish soy sauce, and white pepper. And ofcourse generous sprinkle of crispy fried shallots. Comfort food!

  2. Deza’s right. It’s usually used for fried noodles. Mie Telor means “Egg noodle”
    And “mie goreng jawa” which Deza mentioned is a kind of fried noodles but in the process of stir-frying, we add some chicken broth, but just a little, so the fried noodle is a bit soggy (but not in the ‘eeew’ way hahaha). Ah, and mie goreng jawa use more shallots than garlics. Or no garlics at all, just shallots. My mother says if the garlic flavour is dominant, it’ll be more like chinese fried noodle, not javanese fried noodle.
    So, here’s my favorite mie goreng jawa recipe:
    1. After being boiled, set the noodle aside, add some oil to prevent the noodle from clumping.
    2. Stir-fry some shallots, garlic, chilli, scramble egg, add slices of chicken, add 1 tbsp of worchestershire sauce,
    3. Pour some chicken/beef broth (around 150 cc for 250 g noodle)
    4. Add sliced cabbage, bokchoy, and beansprouts (depend on your preference)
    5. Add the noodle, add some sweet soy sauce (a.k.a kecap manis), add salt and pepper as you wish, mix well
    6. Put on your plate, put some fried shallots on top of it. Even better if you eat it with some kerupuk (Indonesian crackers)

    For kecap manis, I recommend kecap Bango, an Indonesian brand (hahaha they don’t pay me for this). It’s okay if you use other brands, but Kecap Bango is famous for their thick sweet soy sauce. So you don’t need to put too much 🙂

      1. and also many peddler in indonesia use this kind of noodle as their base as their fried noodle or other noodle based-food, so giving it a 3 star is correct, it can goes to 5 star or low as 1 star depend on how it cooked.

  3. actually, this kind of is used to served as dish called “mie goreng jawa”. but the name varies on any other region in indonesia.
    the dish is like any other mie goreng, but served by street vendor whom usually didn’t made their own fresh noodle. the recipe is vary by the vendor and region. you could do anything you with this mie, but i recommend to use it as a mie goreng

    thanks for your diligence and hard work in this sites!

    sorry for my bad english

  4. Awesome! Almost seems like it’d make a fun night once a month or something for the whole family – “noodle night”!

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