|Alternative names||Kuetiau goreng or Kwetiaw goreng|
|Place of origin||Indonesia|
|Region or state||Nationwide|
|Creator||Chinese Indonesian and Peranakan|
|Main ingredients||Fried flat noodles with chicken, meat, beef, prawn or crab|
|16x16px Cookbook:Kwetiau goreng 16x16px Kwetiau goreng|
Kwetiau goreng (Indonesian for "fried flat noodle") is a Chinese Indonesian stir fried flat rice noodles, it is a flavorful and spicy fried noodle dish common in Indonesia. It is made from locally known kwetiau (shahe fen or 河粉 hé fěn in Chinese) stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with ample of kecap manis (sweet soy sauce). Its recipe is quite similar with another Chinese Indonesian favourite; mie goreng with exception replacing yellow wheat noodles with flat rice noodle.
Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from traveling street-hawkers in their carts, warungs, to high-end restaurants. It is one of Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with mie goreng and nasi goreng (fried rice).
Its closest analogue probably is char kway teow popular in neighboring Malaysia and Singapore. However it is slightly different, since Indonesian kwetiau goreng usually tastes mildly sweet with generous addition of sweet soy sauce, spicier with addition of sambal chili sauce as condiment, and mostly halal using chicken and beef, and the absence of pork and lard to cater Muslim majority population. However, some Chinese restaurants in Indonesia that serve non-Muslim customers might use pork and lard.
The dish is derived from Chinese stir-fried shahe fen and believed to have been introduced by Chinese immigrants in Indonesia for centuries. The Chinese first made contact with the Indonesian in the 7th century, and by 1600s Chinese settlements have already sprung up along the coast of Java and Sumatra. With centuries of interactions between the two cultures, resulting the blend of Chinese and local cuisine.
Kwetiau goreng is very similar to Chinese Malaysian and Singaporean char kway teow. However kwetiau goreng has been more heavily integrated into Indonesian cuisine; for example the application of popular sweet soy sauce that add mild sweetness, stronger flavor, sprinkle of bawang goreng fried shallots, addition of spicy sambal to add spiciness, also might add krupuk topping to add crispy texture, and the absence of pork and lard in favour for shrimp, chicken or beef; to cater for the Muslim majority Indonesians.
Just like mie goreng, kwetiau goreng recipes might vary according to its ingredients. The popular variants are kwetiau goreng sapi (beef), kwetiau goreng ayam (chicken), kwetiau goreng seafood (seafood including cuttlefish, prawn and fish) and kwetiau goreng kepiting (crab).
Another popular kwetiau recipes is called kwetiau kuah (kwetiau with soup) kwetiau ayam (chicken kwetiau with soup) and kwetiau siram (poured kwetiau), that instead of stir frying, the flat rice noodles are boiled or poured with thick soup or sauce instead.
- Anita (July 11, 2013). "Kwetiau Goreng – Stir Fried Flat Rice Noodles". Daily Cooking Quest. Retrieved September 3, 2014.
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