📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this iconic stir-fried flat rice noodle dish. This recipe captures the elusive 'wok hei' or 'breath of the wok,' blending sweet, savory, and spicy notes with a satisfying variety of textures from succulent shrimp to crunchy bean sprouts. It is a soul-warming comfort food that perfectly embodies the vibrant, bold flavors of Indonesian and Malaysian street food culture.
🥗 Ingredients
The Noodles and Proteins
- 500 grams Fresh Flat Rice Noodles (Kway Teow) (loosened and separated; if using dried, rehydrate until al dente)
- 8-10 pieces Large Shrimp (peeled and deveined)
- 2 pieces Fish Cakes (thinly sliced)
- 1 link Chinese Sausage (Lap Cheong) (thinly sliced on a bias)
- 2 Eggs (large, lightly beaten)
Aromatics and Vegetables
- 3 cloves Garlic (minced)
- 2 pieces Shallots (finely sliced)
- 1.5 cups Fresh Bean Sprouts (rinsed and drained)
- 1 bunch Chinese Chives (Ku Chai) (cut into 2-inch lengths)
- 3 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
The Signature Sauce
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (for that essential caramelized sweetness)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (primarily for a deep, rich color)
- 1 tablespoon Oyster Sauce (for umami depth)
- 1-2 tablespoons Sambal Oelek or Chili Paste (adjust based on heat preference)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Prepare the sauce by whisking together the kecap manis, light soy sauce, dark soy sauce, oyster sauce, sambal oelek, and white pepper in a small bowl. Set aside.
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2
Ensure your fresh kway teow noodles are at room temperature. Gently separate the strands by hand to ensure they don't clump during the high-heat stir-fry.
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3
Heat a large wok over high heat until it begins to smoke slightly. This is crucial for achieving the 'wok hei' flavor.
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4
Add 1 tablespoon of oil and swirl to coat. Add the shrimp and fish cakes, searing for about 1 minute per side until the shrimp turn pink. Remove and set aside.
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5
Add the remaining 2 tablespoons of oil to the wok. Toss in the sliced Chinese sausage and fry for 30 seconds until the fat begins to render and the edges crisp.
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6
Add the minced garlic and shallots. Stir-fry for 15-20 seconds until fragrant, being careful not to burn the garlic.
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7
Increase heat to maximum and add the kway teow noodles. Spread them out and let them sear undisturbed for 30 seconds to get a slight char.
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8
Pour the prepared sauce over the noodles. Using a wide spatula, toss vigorously for 1-2 minutes until every strand is evenly coated and the noodles soften.
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9
Push the noodles to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 15 seconds, then scramble them lightly.
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10
Fold the eggs into the noodles along with the cooked shrimp and fish cakes.
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11
Add the bean sprouts and Chinese chives. Toss for another 30-45 seconds. You want the sprouts to be slightly wilted but still retain a refreshing crunch.
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12
Give everything one final high-heat toss to ensure the flavors are locked in, then remove from heat immediately.
💡 Chef's Tips
Always use a well-seasoned carbon steel wok if possible; the heat retention is key for that smoky flavor. Don't overcrowd the pan; if cooking for a large group, fry in batches of two servings to maintain high heat. If using dried noodles, soak them in lukewarm water until pliable but firm; over-soaking leads to mushy noodles. Freshness of bean sprouts is vital; they provide the essential textural contrast to the soft noodles. For a vegetarian version, replace shrimp and sausage with extra firm tofu and use mushroom sauce instead of oyster sauce.
🍽️ Serving Suggestions
Serve immediately while piping hot with a side of pickled green chilies for a tangy kick. A wedge of lime on the side provides a bright acidity that cuts through the richness of the soy sauces. Pair with a cold glass of Teh Tarik (pulled tea) or a fresh lime juice to balance the heat. Top with a sprinkle of crispy fried shallots for an extra layer of savory crunch. Accompany with a small dish of extra sambal for those who crave a higher spice level.