Indonesian Malaysian Street Noodles
Experience the vibrant flavors of Asia with this delectable Indonesian Malaysian Street Noodles recipe, a quick and satisfying stir-fry that bursts with authentic street food appeal. Featuring tender rice noodles tossed in a savory blend of soy sauce, sweet kecap manis, oyster sauce, and a hint of spicy sambal oelek, this dish is loaded with fresh veggies like carrots, cabbage, and bean sprouts. Protein options such as juicy chicken strips or shrimp add heartiness, while scrambled eggs enhance its rich, comforting texture. Perfectly cooked in just 15 minutes, this one-wok wonder is topped with bright garnishes of lime wedges and fresh cilantro or scallions for a zesty finish. Ideal for busy weeknights or an adventurous dinner, this recipe is your ticket to re-creating beloved Indonesian and Malaysian hawker fare at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Rice noodles (flat or thin)
- 200 grams Chicken breast or shrimp (optional)
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 1 Carrot, julienned
- 1 cup Cabbage, shredded
- 1 cup Bean sprouts
- 2 Eggs
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste (sambal oelek or similar)
- 3 tablespoons Cooking oil
- 2 Lime wedges (for garnish)
- 2 tablespoons Fresh cilantro or scallions (for garnish)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Soak the rice noodles in hot water for 10-15 minutes until softened. Drain and set aside.
If using, slice the chicken breast into thin strips or clean and devein the shrimp. Season lightly with salt and pepper.
In a small bowl, mix the soy sauce, sweet soy sauce (kecap manis), oyster sauce, and chili paste. Set aside.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the chicken or shrimp and stir-fry until cooked through. Remove from the wok and set aside.
Add another tablespoon of oil to the wok. Sauté the minced garlic and sliced shallots until fragrant, about 1 minute.
Push the garlic and shallots to one side of the wok. Add the eggs to the empty side and scramble until just set. Mix with the garlic and shallots.
Add the julienned carrots, shredded cabbage, and bean sprouts to the wok. Stir-fry for 2-3 minutes until softened but still crisp.
Return the cooked chicken or shrimp to the wok. Add the drained noodles and pour the sauce mixture over everything. Toss to coat evenly and stir-fry for an additional 2-3 minutes.
Taste and adjust seasoning with extra soy sauce or a pinch of salt, if needed.
Remove from heat and transfer to a serving platter. Garnish with lime wedges and freshly chopped cilantro or scallions. Serve immediately.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 30.1 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
