Kwetiau Goreng – Stir Fried Flat Rice Noodles
The Chinese first made contact with the Indonesian in the 1400s and by 1600s Chinese settlements have already cropped up along the coast of Java. With centuries of interactions between the two cultures, new kind of exciting dishes cropped up that blend together the cuisines of the two cultures. Today, there are a lot of Indonesian dishes are definitely Chinese in origin, for example, bakmi, bakpao, bakso, bakwan, kwetiau, and bihun to name a few.
Today I am going to post a recipe for the vegetarian version of kwetiau goreng a.k.a. stir fried flat rice noodles. There are of course other versions of kwetiau goreng where multitudes of meats, eggs, and vegetables can be added to the dish, for examples: kwetiau goreng sapi (sapi = beef), kwetiau goreng udang (udang = shrimp), etc. I probably will do some posts in the future to cover the other versions, but for now, I hope you will enjoy the vegetarian version first since this is probably the easiest one to make. ♥
- 2 tablespoon oil
- 2 cloves garlic, minced
- 25 gram Chinese mustard green (Indonesian: chaisim), chopped into bite size pieces
- 1 teaspoon salt
- 100 gram bean sprout (Indonesian: taoge)
- 250 gram fresh kwetiau (*)
- 1 scallion, finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- Heat oil in a wok/frying pan on high heat and stir fry garlic for 1 minute or until fragrant and starts to turn golden brown.
- Add the mustard green and salt and stir fry for 15-30 seconds.
- Add the bean sprout and fresh kwetiau and stir fry for another 1 minute.
- Add chopped scallion, season with soy sauce and sugar, mix well.
- Remove from heat and serve immediately.