Kwetiau Goreng (Indonesian Fried Rice Noodles)

🧂 Ingredients

• 400 g Dried flat rice noodles (kwetiau)(Look for noodles labeled 'kwetiau' or 'hor fun'. If using fresh, you may need to adjust soaking time.)
• 250 g Shrimp and chicken(Use boneless, skinless chicken breast or thigh, thinly sliced. Peeled and deveined shrimp. Can substitute with tofu or other proteins.)
• 100 g Cabbage(Thinly shredded.)
• 100 g Bean sprouts(Fresh.)
• 2 Eggs(Lightly beaten.)
• 3 cloves Garlic(Minced.)
• 2 medium Shallots(Thinly sliced.)
• 3 tbsp Soy sauce(Or to taste. Use Indonesian sweet soy sauce (kecap manis) for a sweeter profile if preferred, or a mix.)
• 1 tsp Dark soy sauce(Optional, for color and deeper flavor.)
• 1 tbsp Oyster sauce(Optional, for added umami.)
• 0.5 tsp White pepper(Or to taste.)
• 3 tbsp Vegetable oil(For stir-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the noodles: Soak the dried rice noodles in hot (not boiling) water according to package directions until pliable but still firm (al dente). This usually takes about 10-15 minutes. Drain thoroughly and set aside. If noodles stick together, toss with 1 tsp of oil.

   ⏱️ 15 minutes
2. 2

   Prepare the protein: If using chicken and shrimp, stir-fry them in a hot wok or large skillet with 1 tbsp of oil over medium-high heat until just cooked through. The chicken should no longer be pink, and the shrimp should turn pink and opaque. Remove from the wok and set aside.

   ⏱️ 5 minutes
3. 3

   Sauté aromatics: Add the remaining 2 tbsp of oil to the hot wok. Add the minced garlic and sliced shallots and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
4. 4

   Add vegetables and noodles: Add the shredded cabbage to the wok and stir-fry for 1-2 minutes until slightly wilted. Then, add the drained noodles and the cooked protein back into the wok. Toss everything together to combine.

   ⏱️ 3 minutes
5. 5

   Add egg and sauce: Push the noodles and other ingredients to one side of the wok. Pour the lightly beaten eggs into the empty space and scramble them until almost set. Then, break up the scrambled egg and mix it with the noodles. Pour the soy sauce, dark soy sauce (if using), and oyster sauce (if using) over the noodles. Add white pepper. Stir-fry vigorously for another 2-3 minutes, ensuring the noodles are evenly coated and heated through. The sauce should thicken slightly and coat the noodles.

   ⏱️ 4 minutes
6. 6

   Finish and serve: Add the bean sprouts in the last minute of cooking, stirring just until they are slightly tender-crisp. Taste and adjust seasoning if needed. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Use a wok or a large, heavy-bottomed skillet for best results. High heat is crucial for achieving that characteristic stir-fried flavor.
• ✓Don't overcrowd the wok; cook in batches if necessary to ensure ingredients stir-fry rather than steam.
• ✓Prepare all your ingredients (mise en place) before you start cooking, as stir-frying is a fast process.
• ✓Adjust the amount of soy sauce and other seasonings to your personal preference. Kecap manis (Indonesian sweet soy sauce) adds a distinct sweetness and color.

🔄 Variations

• Seafood Lover: Use a mix of shrimp, squid, and fish balls.
• Vegetarian/Vegan: Omit eggs and protein, use firm tofu or tempeh, and ensure oyster sauce is substituted with a vegetarian alternative or omitted.
• Spicy Kick: Add sliced chilies or chili paste (sambal) along with the aromatics.
• Extra Veggies: Incorporate bok choy, carrots, bell peppers, or snap peas.

🥗 Nutrition

Per serving