2 Ways Cooking Chinese Rice Noodles

This weekend is about improving my skill of Indonesian Chinese Cuisine, which is noodles. Noodles becomes a huge food phenomenon recently in Indonesia, especially creation and fusion of instant noodles. But, this recipe is not an ordinary egg noodles, but Rice Noodles or it's called "Kwetiauw" here. It's made from white rice flour, cut into thick cutting and white color. Rice Noodles are delicious for fried, cooked with spicy and herbs broth or poured by delicious and thick gravy. Today's recipe is my 2 ways cooking Rice Noodles; which is fried and poured by thick gravy. Let's take a look!!

Only use fresh and white rice noodles like picture above. It's half cooked and can be used directly without shimmered it first.

First recipe is Vegan Fried Rice Noodles with White Cabbage and Green Veggie. (for vegetarian, can be added scrambled egg and for regular people, you can add shrimp or boneless chicken or squid).

Bring to boil 200 ml of water in the small pot over medium heat, add 4 raw shallot and 3 cloves garlic. Let it shimmered for 2 minutes, turn off the heat. Take the shallot and garlic, don't waste the water. Set aside and let it cool.

Minced shallot and garlic, set aside.

Heat 2 tbs coconut oil (or vegetable oil) in a large skillet over medium heat. Add chopped shallot and garlic, stirred until fragrance for 1 minutes.

Poured 3 tbs of shallot & garlic water into the skillet. Stirred again.

Add chopped white cabbage and stirred for 1 minutes.

Add green veggie (I use "Caisim" or Chinese Vegetables) and stirred until all veggies becomes a little bit soft.

Seasoned well with 3 tbs vegetarian oyster sauce, 1 tsp salt and 1 tsp white pepper. Stirred until well combined.

Up the heat into medium-high heat and add rice noodles.

Stirred until well combined and add 2 tsp of Chinese Cooking Wine (I call it "Angciu"), stirred again still with high heat and it's done.

Served warm and sprinkled with crispy fried shallots.

Next is cooking Vegetarian Sauteed Rice Noodles poured with Thick Gravy. First of all, heat 2 tbs coconut oil (or vegetable oil) in a large skillet over medium heat. Add 3 cloves minced garlic and sauteed until browned (but not burnt) for 2 minutes.

Add rice noodles, seasoned with 1 tsp white pepper and 1 tsp fish sauce, stirred until well combined for 2-3 minutes.

Placed sauteed rice noodles in a large plate, set aside.

Heat again 2 tbs coconut oil (or vegetable oil) in a large skillet over medium heat. Add 3 cloves minced garlic and sauteed until fragrance for 1 minutes.

Add 1 handful defrosted mixed vegetables and sauteed until warm for 2 minutes.

Add green veggie and sauteed until a little bit soft.

Seasoned well with 1 tsp salt, 1 tsp white pepper and 1 tsp fish sauce, stirred until well combined.

Poured 300 ml water, stirred again.

Add 3 tbs vegetarian oyster sauce, 2 tbs sweet soy sauce and 1/4 tsp sesame oil. Stirred until well combined. (taste to adjust)

Cracked 1 egg and add directly into the gravy, scrambled until combined with the gravy.

Poured liquid of starch (3 tsp potato starch and 5 tbs water) and stirred quickly until the gravy thicken.

Let it boiled for 1 minutes and the gravy is done.

Poured the gravy into the rice noodles.

Served warm and enjoy immediately.

My husband loves it, he likes the poured one 'cause the gravy is so yummy and so rich, rice vermicelli is gooey. I like fried rice noodles; gooey, salty and the veggies give crunchy texture, not soggy. Hopes you like the recipe, enjoy!!

Get the recipe: Vegan Fried Rice Noodles

portion: 1

Preparation Time: 5 minutes

Active Time: 10 minutes

Ingredients:

200 ml water

4 shallots, peeled

3 cloves garlic, peeled

2 tbs coconut oil (or vegetable oil)

1/4 round white cabbage, roughly chopped

1 bunch caisim (chinese vegetables), roughly chopped

100 gr cooked rice noodles (or dry rice noodles, soak with hot water for 2-3 minutes, drained)

3 tbs vegetarian oyster sauce

1 tsp salt

1 tsp white pepper

2 tsp chinese cooking wine (angciu)

Garnish:

crispy fried shallots

Directions:

1. Bring to boil water in the small pot over medium heat, add shallot and garlic. Let it shimmered for 2 minutes, turn off the heat. Take off the shallot and garlic, don't waste the water. Set aside and let it cool.

2. Minced shallot and garlic, set aside.

3. Heat the coconut oil (or vegetable oil) in a large skillet over medium heat. Add chopped shallot and garlic, stirred until fragrance for 1 minutes.

4. Poured 3 tbs of shallot & garlic water into the skillet. Stirred again.

5. Add chopped white cabbage and stirred for 1 minutes.

6. Add green veggie and stirred until all veggies becomes a little bit soft.

7. Seasoned well with vegetarian oyster sauce, salt and white pepper (taste to adjust). Stirred until well combined.

8. Up the heat into medium-high heat and add rice noodles.

9. Stirred until well combined and add Chinese Cooking Wine, stirred again still with high heat and it's done.

10. Served warm and sprinkled with crispy fried shallots.

Get the recipe: Vegetarian Sauteed Rice Noodles poured with Thick Gravy

portion: 1

preparation time: 5 minutes

active time: 15 minutes

Ingredients for Sauteed Rice Noodles:

150 gr cooked rice noodles (or dry rice noodles, soak with hot water for 2-3 minutes, drained)

3 cloves minced garlic

2 tbs coconut oil (or vegetable oil)

1 tsp white pepper

1 tsp fish sauce

Ingredients for Thick Gravy:

2 tbs coconut oil (or vegetable oil)

3 cloves minced garlic

1 handful frozen mixed vegetables, defrosted

1 bunch caisim (chinese vegetables), roughly chopped

1 tsp salt

1 tsp white pepper

1 tsp fish sauce

300 ml water

3 tbs vegetarian oyster sauce

2 tbs sweet soy sauce

1/4 tsp sesame oil

1 egg

3 tsp potato starch mixed with 5 tbs water to thicken the gravy

Directions:

1. Heat coconut oil (or vegetable oil) in a large skillet over medium heat. Add minced garlic and sauteed until browned (but not burnt) for 2 minutes.

2. Add rice noodles, seasoned with white pepper and fish sauce, stirred until well combined for 2-3 minutes.

3. Add mixed vegetables and sauteed until warm for 2 minutes.

4. Add green veggie and sauteed until a little bit soft.

5. Seasoned well with salt, white pepper and fish sauce, stirred until well combined.

6. Poured 300 ml water, stirred again. Add vegetarian oyster sauce, sweet soy sauce and sesame oil. Stirred until well combined. (taste to adjust)

7. Cracked the egg and add directly into the gravy, scrambled until combined with the gravy.

8. Poured liquid of starch and stirred quickly until the gravy thicken.

9. Let it boiled for 1 minutes and the gravy is done.

10. Poured the gravy into the rice noodles. Served warm and enjoy immediately.