Mie Celor is a traditional Indonesian dish originating from Palembang, South Sumatra. Its name combines the words "mie," meaning noodles in Indonesian, and "celor," derived from the local term "celur," which means to briefly boil or blanch. This dish is known for its distinctive thick and creamy shrimp-based broth.

The noodles used in Mie Celor are typically thick, yellow egg noodles. The broth is made from a mixture of shrimp stock, coconut milk, and sometimes milk, creating a rich and creamy texture. The shrimp stock is prepared by boiling shrimp heads and shells, which are then typically ground to extract maximum flavor.

Key ingredients in the dish include shrimp, bean sprouts, boiled eggs, and sliced leeks or scallions. It is often garnished with fried shallots and occasionally served with slices of lime or kaffir lime leaves for added fragrance and a hint of acidity.

Mie Celor's history dates back to the colonial era when Palembang was a significant trade center under Dutch rule. The dish combines local Indonesian culinary traditions with influences from Chinese and other Southeast Asian cuisines. Palembang, being a coastal city with a rich fishing industry, naturally incorporated seafood into its local dishes.

The dish is commonly found in local eateries, markets, and restaurants across Palembang and has become a popular comfort food among locals and visitors alike. Its status as a signature dish of Palembang underscores the cultural importance of seafood in the region's diet.

In recent years, Mie Celor has gained wider recognition beyond Palembang, becoming available in other parts of Indonesia. However, the most authentic versions are still considered to be those prepared in its place of origin.