Kwetiau Goreng (Indonesian Fried Flat Noodles)
Wide rice noodles wok-fried with kecap manis, chicken, prawns, egg and greens until smoky and caramelised. The warung favourite, on the table in 25 minutes.
Ingredients
Pantry bits
- 400g fresh flat rice noodles (kway teow), or 200g dried rice noodles, soaked
- 3 garlic cloves
- 3 shallots
- 2 candlenuts (kemiri), optional
- 2 tbsp neutral oil
- 150g chicken thigh, thinly sliced
- 8 raw prawns, peeled and deveined
- 2 eggs
- 1 bunch choy sum, cut into 5cm lengths
- 1 cup bean sprouts
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1/4 tsp ground white pepper
- 1 red chilli, sliced
- 2 spring onions or Chinese celery, sliced
- 2 tbsp crispy fried shallots, plus prawn crackers (krupuk) to serve
Instructions
- Separate the fresh noodles gently. If they are stiff from the fridge, microwave them for 30-40 seconds first so they don't break.
- Pound or blend the garlic, shallots and candlenuts into a rough paste.
- Heat the oil in a wok over high heat until shimmering. Fry the paste for 30 seconds until fragrant, then add the chicken and stir-fry for 2 minutes. Add the prawns and cook for 1 minute.
- Push everything to one side, crack in the eggs and scramble them until just set, then mix through.
- Add the choy sum stems and the noodles. Pour over the kecap manis, oyster sauce and soy sauce and toss with a spatula, lifting the noodles from the bottom, for 2-3 minutes until the noodles are glossy and starting to char in spots.
- Add the choy sum leaves, bean sprouts, white pepper and chilli and toss for 1 minute more.
- Turn off the heat, add the spring onion and serve topped with crispy fried shallots, with prawn crackers on the side.
About this dish
Kwetiau goreng is the flat-noodle cousin of mie goreng and a fixture at Indonesian warungs and night markets. Wide rice noodles are wok-fried with a garlic and shallot paste and plenty of kecap manis, which caramelises on the hot wok and gives the noodles their dark colour and smoky-sweet flavour.
It came to Indonesia with Chinese cooks, so it shares a lot with beef chow fun and pad see ew, but the sweet soy, candlenut and crispy shallots make it distinctly Indonesian. For more on getting a smoky wok flavour, see our guide to stir-fry techniques and wok hei.
Tips for the best result
- Cook no more than 2 serves at a time. A crowded wok steams the noodles instead of charring them.
- Warm and separate the noodles before they go in, or they break into short pieces.
- Toss by lifting the noodles from underneath instead of stirring, to keep them whole.
Substitutions
- Protein: use beef, fish balls, tofu or just egg for a vegetarian version (swap oyster sauce for mushroom sauce).
- Greens: bok choy, cabbage or gai lan all work.
- Candlenuts: leave them out or use 2 macadamias.
- Spicy: serve with sambal terasi or a spoonful of sambal oelek.
Storage
Best eaten straight away. Leftovers keep for a day in the fridge; reheat in a hot wok with a splash of water.
Kwetiau goreng FAQs
What is the difference between kwetiau goreng and char kway teow?
They are close relatives. Kwetiau goreng is the Indonesian version and is sweeter and darker from kecap manis.
Can I use dried rice noodles?
Yes. Soak wide dried rice noodles in hot water until soft but still firm, drain well and toss with a little oil before frying.
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