Recipe for Indonesian Rice Noodles
Indonesian Rice Noodles is a great recipe to use with all of the meat choices below or to experiment by leaving out some of them and adding more of the one you are keeping. Not all our family members like fish products so we will leave out the shrimp and add more beef and chicken. Another variety is to just make it with all beef or all chicken or with a variety of seafood. This can be a complete meal in itself or part of a buffet. Rice noodles are available in most supermarkets as well as in Chinese grocery stores.
INGREDIENTS for Indonesian Rice Noodles
- Â½ lb thin Chinese Rice Noodles (vermicelli 250 g
- Â¼ cup Peanut or Corn Oil 50 ML
- Â½ cup thinly sliced Shallots 125 ML
- Â¼ cup thinly sliced Onion 50 ML
- 3 cloves Garlic, minced 3
- Â½ tsp (approx) finely chopped Fresh Hot Chili Pepper 2 ML
- or crushed dried Red Chili Pepper
- Â½ lb Boneless Chicken, cut in thin strips 250 g
- Â½ lb flank Steak, cut in thin strips 250 g
- Â½ lb medium Shrimp, peeled and deveined 250 g
- 1 cup Fresh Bean Sprouts 250 ML
- 1 cup diced Celery 250 ML
- Â½ cup Watercress or Parsley Leaves, coarsely chopped125 ML
- 1 cup diced Tomato 250 ML
- Â¼ cup Ketjap Manis* 50 ML
- 1 tbps (approx) water, optional 15 ML
Garnish for Indonesian Rice Noodles
- Â½ cup thinly sliced Sweet Red Pepper 125 ML
- 2 hard-cooked Eggs sliced 2
- Green Onions (optional)
METHOD for Indonesian Rice Noodles
In large bowl, cover noodles with boiling water and let stand for 15 minutes, stirring occasionally. Drain well and set aside.
Meanwhile, in large wok or skillet, heat oil; stir-fry shallots, onion, garlic and chili pepper over medium-high heat for about 2 minutes or until tender. Stir in chicken and steak; stir-fry for 2 minutes longer. Stir in shrimp; stir-fry for 1 minute longer. Stir in bean sprouts, celery and watercress; stir-fry for 1 minute. Add tomato, ketjap manis and drained noodles; stir-fry for 2 minutes or until noodles are hot and ingredients are mixed. Stir in water if mixture is too dry, adding 1 tbsp (15 ML) more, if necessary.
Transfer to large warm platter or serving bowl and garnish with red pepper, sliced eggs and green onions, if using. Makes about 8 servings.
*Ketjap manis is a sweet type of soy sauce available in Chinese grocery stores. If unavailable, you can use regular soy sauce.
I really am not very familiar with Indonesian food so when I found this book The Indonesian Kitchen: Recipes and Stories by Sri Owen  I was thrilled to read and learn from it. Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region’s culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time. It is a wonderful addition to your cookbook collections.