📝 About This Recipe
Transport your senses to the bustling night markets of Jakarta with this authentic Kwetiau Goreng, a beloved Indonesian staple of silky flat rice noodles wok-tossed to perfection. This dish is a masterclass in balance, marrying the deep caramel notes of Kecap Manis with a fiery kick of sambal and a hint of smoky 'wok hei'. Whether loaded with succulent shrimp or tender beef, every bite offers a complex, savory-sweet profile that defines the heart of Southeast Asian comfort food.
🥗 Ingredients
The Noodles & Proteins
- 500 grams Fresh Flat Rice Noodles (Kwetiau) (loosened and separated; if using dried, hydrate until al dente)
- 100 grams Chicken Breast or Thigh (thinly sliced against the grain)
- 6-8 pieces Medium Shrimp (peeled and deveined)
- 4 pieces Beef Meatballs (Bakso) (thinly sliced)
- 2 Eggs (lightly beaten)
Aromatics & Vegetables
- 4 cloves Garlic (finely minced)
- 3 pieces Shallots (finely sliced)
- 1 bunch Yu Choy or Bok Choy (cut into 2-inch pieces)
- 1 cup Bean Sprouts (rinsed and drained)
- 2 stalks Green Onions (cut into 1-inch batons)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or peanut)
The Signature Sauce
- 3 tablespoons Kecap Manis (Indonesian Sweet Soy Sauce) (adjust for desired darkness)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 tablespoon Oyster Sauce (adds umami depth)
- 1 teaspoon Fish Sauce (optional, for extra funk)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Sambal Oelek or Chili Paste (adjust to heat preference)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 4 slices Cucumber (freshly sliced)
👨🍳 Instructions
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1
In a small bowl, whisk together the Kecap Manis, light soy sauce, oyster sauce, fish sauce, white pepper, and sambal oelek. Set this sauce mixture aside.
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2
If using fresh kwetiau, gently separate the strands by hand to ensure they don't clump in the wok. If they are cold and stiff, a quick 10-second rinse in warm water helps loosen them.
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3
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over high heat until shimmering and slightly smoking.
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4
Pour in the beaten eggs. Let them set for 5 seconds, then scramble quickly into large curds. Remove the eggs from the wok and set aside.
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5
Add the remaining 2 tablespoons of oil to the same wok. Add the minced garlic and sliced shallots, stir-frying for 30 seconds until fragrant and golden.
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6
Add the chicken slices, shrimp, and sliced beef meatballs. Stir-fry for 2-3 minutes until the chicken is opaque and the shrimp turn pink.
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7
Toss in the Yu Choy (or Bok Choy) stems first, followed by the leaves. Stir-fry for 1 minute until the greens begin to wilt.
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8
Add the kwetiau noodles to the wok. Pour the sauce mixture directly over the noodles.
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9
Using a wide spatula, toss the noodles vigorously over high heat. Ensure every strand is coated in the dark, glossy sauce. Continue for 2 minutes to allow the noodles to slightly caramelize against the hot wok.
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10
Return the scrambled eggs to the wok and add the bean sprouts and green onions.
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11
Toss everything together for another 30-45 seconds. The bean sprouts should be slightly softened but still retain a snap.
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12
Perform a final taste test. If you prefer it sweeter, add a drizzle more of Kecap Manis. If it needs salt, a dash of light soy.
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13
Transfer to serving plates immediately while steaming hot. Garnish generously with fried shallots and serve with cucumber slices on the side.
💡 Chef's Tips
Always use a high smoke point oil and keep your wok as hot as possible to achieve that signature smoky 'wok hei' flavor. If you can't find fresh kwetiau, use 'Ho Fun' or wide dried rice sticks, but be careful not to over-soak them or they will break in the wok. Don't crowd the pan; if you are doubling the recipe, cook in two separate batches to prevent the noodles from steaming and becoming mushy. Kecap Manis is the soul of this dish—ensure you use an Indonesian brand like ABC or Bango for the most authentic flavor profile. For an extra kick, serve with a side of 'Acar' (Indonesian pickled cucumber and carrots) and bird's eye chilies in soy sauce.
🍽️ Serving Suggestions
Serve with a side of crispy prawn crackers (Krupuk Udang) for an essential textural contrast. Pair with a tall glass of iced Jasmine tea or 'Es Teh Manis' to balance the savory-sweet heat. Add a fried egg (sunny side up) on top for an extra layer of richness. A side of Indonesian chicken satay makes this a complete and festive feast. Offer extra sambal on the side for those who want to turn up the heat.