Indonesian Stir-Fried Rice Noodles

Ingredients

• 8 oz dried rice noodles (about 1/4-inch wide)
• 3 tablespoons vegetable oil
• 6 oz boneless skinless chicken thighs
• 6 oz large shrimp, peeled and deveined
• 4 whole garlic cloves
• 2 medium shallots
• 1 tablespoon fresh ginger
• 1 whole red chile (such as Thai bird's eye)
• 2 whole medium carrots
• 1 whole medium zucchini
• 3 whole green onions
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sesame oil
• ¼ teaspoon white pepper
• ¼ teaspoon kosher salt
• ½ whole fresh lime

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add the 8 oz dried rice noodles and cook according to package directions until just tender but still with slight bite, about 8-10 minutes. Drain in a colander, then spread the noodles on a baking sheet to cool slightly and prevent sticking — you should have about 4 cups cooked noodles.

2. 2

   While the noodles cook, cut the 6 oz boneless chicken thighs into 1-inch cubes — chicken thigh stays moister than breast when stir-fried. Pat the 6 oz shrimp completely dry with paper towels and season lightly with salt.

3. 3

   Prepare your aromatics: peel and finely mince 4 garlic cloves, thinly slice 2 medium shallots, grate 1 tablespoon fresh ginger on a microplane, and slice 1 red chile in half lengthwise, removing seeds if you prefer less heat. Julienne the 2 medium carrots into matchsticks about 2 inches long, then cut the 1 medium zucchini into similar-sized matchsticks. Slice the 3 green onions on a bias into 1-inch pieces, keeping whites and greens separate.

4. 4

   In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoon sesame oil, 0.25 teaspoon white pepper, and 0.25 teaspoon kosher salt. Set the sauce mixture aside — the dark soy sauce gives kwetiau its signature deep color and subtle molasses notes.

5. 5

   Set a 14-inch wok or large skillet over medium-high heat and pour in 1.5 tablespoons of the vegetable oil. Once the oil shimmers and just begins to smoke slightly, add the cubed chicken. Let it sit undisturbed for 1-2 minutes to develop color, then toss and cook until the pieces are mostly opaque but not fully cooked through, about 4-5 minutes total. Transfer the chicken to a clean plate.

6. 6

   Add the remaining 1.5 tablespoons oil to the wok. Once shimmering, add the shrimp in a single layer and let them cook undisturbed for 1-2 minutes until the bottom is opaque pink, then flip and cook another 1 minute. The shrimp will still be slightly undercooked — they'll finish cooking with residual heat. Transfer to the plate with the chicken.

7. 7

   Reduce heat to medium and add the minced garlic, sliced shallots, grated ginger, and halved chile to the empty wok. Stir constantly for about 1 minute until fragrant — you should smell the bright, warm aroma of the aromatics blooming in the hot oil. Do not let them brown.

8. 8

   Add the carrot and zucchini matchsticks and toss constantly for 2-3 minutes until slightly softened but still with a bit of crunch — they should remain bright in color. Pour in the cooked rice noodles and the chicken and shrimp back into the wok along with any accumulated juices.

9. 9

   Pour the sauce mixture over the noodles and toss everything together continuously for 2-3 minutes, using tongs or two wooden spoons to lift and turn the noodles so the sauce coats everything evenly. The noodles should turn a deep golden-brown color and smell smoky and caramelized. If the mixture seems dry, add 1-2 tablespoons of water and toss again.

10. 10

    Add the white parts of the green onions and toss once more, about 30 seconds. Taste the noodles and adjust seasoning with extra soy sauce, sesame oil, or white pepper as needed. Remove from heat and squeeze the lime half over the top — the acid brightens all the deep, savory flavors.

11. 11

    Divide the kwetiau goreng among four serving bowls or plates. Garnish with the reserved green parts of the green onions and, if desired, extra fried shallots or a drizzle of chili oil. Serve immediately while the noodles are still warm and fragrant — kwetiau is best eaten fresh off the wok.

Tools you’ll need

• large pot
• colander
• baking sheet
• cutting board
• chef's knife
• paper towels
• microplane grater
• small bowl
• whisk
• 14-inch wok or large skillet
• tongs or two wooden spoons

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