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Savory Flat Rice Noodles (Kwee Tiauw) Recipe

Savory Flat Rice Noodles (Kwee Tiauw) Recipe

Savory Flat Rice Noodles (Kwee Tiauw) Recipe

Indonesia’s cuisine showcases a broad range of profound influences from neighboring cultures that, at some point in history, introduced different ingredients to the native chefs. Through the decades, this dish, featuring large, flat rice noodles, was never renamed from its original Chinese name. Kwee Tiauw has been adopted into mainstream Indonesian culinary language. I love the soft, thick texture of the flat, wide rice noodles, which beautifully absorb the various spices and sauces used in the recipe. Each bite yields the delicious taste of thick black soy sauce and oyster sauce.

Ingredients :

    • 1 lb (500 g) large, dried flat rice noodles (river noodles or hofun)
    • 2 boneless, skinless chicken breasts
    • 3 tablespoons oil
    • 10-16 cloves garlic, minced
    • 2 large shallots, minced
    • 5 tablespoons thick black soy sauce
    • 2 tablespoons soy sauce
    • 3 tablespoons oyster sauce
    • 1/4 teaspoon ground white pepper
    • 1/2 cup (125 ml) water
    • 2 green onions (scallions), rinsed and sliced diagonally into 1 in (2.5 cm) lengths|
    • 1 cup (100 g) fresh bean sprouts

Method :

    1. Soak the rice noodles in warm water for at least 1/2 an hour. Drain and set aside.
    2. Dice the chicken breasts and set aside.
    3. Heat the oil in a large wok over high heat, add the garlic and shallots and sauté for 1 to 2 minutes until fragrant and lightly browned.
    4. Toss in the chicken pieces and stir-fry for 2 to 2 1/2 minutes.
    5. Add the drained noodles to the wok. Stir-fry for about 3 minutes, taking care to fold the noodles over with the spatula so as not to break them. Reduce the heat to medium high.
    6. Add the thick black soy sauce, soy sauce, oyster sauce, white pepper, and water. Toss the noodles to mix all the ingredients well. Add the green onion and bean sprouts. Toss again until well mixed and serve immediately.

SERVES 4
PREPARATION TIME : 10 MINUTES + 1/2 HOUR SOAKING TIME
COOKING TIME : 13-15 MINUTES