Indonesian Chinese Stir-Fried Noodles

Ingredients

In this Indonesian Chinese adaptation, we incorporate Indonesian spices and flavors to the traditional Chinese stir-fried noodles. The addition of Indonesian spices such as turmeric, galangal, and Indonesian sweet soy sauce gives the dish a unique twist. The use of local vegetables and proteins commonly found in Indonesian cuisine, such as bok choy, bean sprouts, and tempeh, adds an authentic Indonesian touch to the dish. We alse have the original recipe for Ding bian cuo, so you can check it out.

• 250 grams (8.8 oz) egg noodles 250 grams (8.8 oz) egg noodles
• 200 grams (7 oz) shrimp or chicken, peeled and deveined 200 grams (7 oz) shrimp or chicken, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup bok choy, chopped 1 cup bok choy, chopped
• 1 cup bean sprouts 1 cup bean sprouts
• 100 grams (3.5 oz) tempeh, thinly sliced 100 grams (3.5 oz) tempeh, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Indonesian sweet soy sauce (kecap manis) 1 tablespoon Indonesian sweet soy sauce (kecap manis)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the shrimp or chicken to the wok and cook until they are cooked through and slightly browned.
5. 5.
   Push the shrimp or chicken to one side of the wok and add the carrot, bell pepper, bok choy, bean sprouts, and tempeh. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, Indonesian sweet soy sauce, turmeric powder, and galangal powder.
7. 7.
   Add the cooked noodles to the wok and pour the sauce over them. Toss everything together until the noodles are evenly coated with the sauce and the ingredients are well combined.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Cook for an additional 2-3 minutes, stirring constantly, until the noodles are heated through.
10. 10.
    Remove from heat and garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Tempeh — For a crispier texture, you can pan-fry the tempeh slices before adding them to the stir-fry.
• Indonesian sweet soy sauce (kecap manis) — If you can't find kecap manis, you can make a substitute by combining equal parts soy sauce and brown sugar.

Tips & Tricks

• To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little oil.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• For a spicier kick, add some chopped chili peppers or a drizzle of chili oil.
• If you prefer a vegetarian version, you can omit the shrimp or chicken and add more vegetables or tofu instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Indonesian Chinese Stir-Fried Noodles hot as a main course. Garnish with fresh cilantro for added freshness and aroma. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

For an appealing presentation, arrange the stir-fried noodles on a large serving platter or individual plates. Garnish with a sprig of fresh cilantro and serve with a wedge of lime on the side for an extra burst of citrus flavor.