In Indonesian the term kocok means "shake", and it refers to the method of softening and cooking the noodles by shaking the noodles placed in a handled porous tin container while being simmered in hot water.[2] The dish uses flat yellow noodles.
To add taste and spiciness kecap manis (sweet soy sauce) and sambal might be added. A similar but slightly different chicken-based noodle dish from the neighboring city of Cirebon is called mie koclok.
Other version
There is another version of mie kocok in Aceh.[3][4]
The main ingredients are noodles, bean sprouts, and broth. The toppings may be boiled egg, grated shrimp, emping, perkedel, or chicken meat, depending on the region.