Kwetiau Siram Medan (Indonesian Rice Noodles with Gravy)

• •500 g Fresh Kwetiau (flat rice noodles) (or dried, prepared according to package instructions)
• •200 Chicken breast or thigh (thinly sliced)
• •150 Large shrimp (peeled, deveined)
• •50 g Fish balls or fish cakes (sliced (optional))
• •4 cloves Garlic (minced)
• •2 medium Shallots (minced)
• •1 inch Ginger (grated or finely chopped)
• •1 bunch Choy Sum or Bok Choy (cut into 2-inch pieces)
• •1 medium Carrot (julienned)
• •100 g Mushrooms (sliced (shiitake or oyster recommended))
• •3 cups Chicken broth
• •2 tbsp Light soy sauce
• •1 tbsp Dark soy sauce (for color and richer flavor)
• •2 tbsp Oyster sauce
• •1 tsp Sesame oil
• •1 tsp Sugar
• •0.5 tsp White pepper (or to taste)
• •3 tbsp Cornstarch
• •3 tbsp Water (for cornstarch slurry)
• •1 large Egg (lightly beaten (optional, for extra richness))
• •2 tbsp Vegetable oil (for cooking)
• •to taste Fried shallots (for garnish)
• •to taste Chopped scallions (for garnish)

Instructions

1. 1

   Prepare the Kwetiau: If using fresh kwetiau, briefly rinse under warm water to separate the noodles. If using dried, prepare according to package directions. Set aside.

2. 2

   Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and 3 tablespoons of water until smooth. Set aside.

3. 3

   Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add the minced garlic, shallots, and grated ginger. Sauté for 1-2 minutes until fragrant.

4. 4

   Cook Proteins: Add the sliced chicken to the wok and stir-fry until mostly cooked through, about 3-4 minutes. Add the shrimp and fish balls/cakes (if using) and continue to stir-fry for another 2-3 minutes until the shrimp turn pink.

5. 5

   Add Vegetables: Stir in the julienned carrots, choy sum (or bok choy), and sliced mushrooms. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp-tender.

6. 6

   Simmer Gravy: Pour in the chicken broth. Add the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Bring the mixture to a gentle simmer.

7. 7

   Thicken Gravy: Once simmering, slowly pour the cornstarch slurry into the gravy while stirring continuously. Continue to stir until the gravy thickens to your desired consistency. If using, slowly drizzle in the lightly beaten egg, stirring gently to create thin strands of egg in the gravy.

8. 8

   Serve: Divide the prepared kwetiau among serving plates. Ladle a generous amount of the hot, rich gravy with all the proteins and vegetables over the noodles. Garnish with fried shallots and chopped scallions before serving immediately.

Chef's Tips

• 💡For extra smoky flavor, you can lightly stir-fry the kwetiau noodles with a tablespoon of dark soy sauce and a little oil in a separate wok before pouring the gravy over them.
• 💡Adjust the thickness of the gravy by adding more cornstarch slurry (mixed with water) if you prefer it thicker, or a splash more broth if you find it too thick.
• 💡Feel free to experiment with other vegetables like snap peas, baby corn, or bell peppers to customize your dish.