Ingredients with Measurements:
- 1 package of kwetiau noodles (400g)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cup of bean sprouts
- 1/2 cup of roasted peanuts, chopped
- Salt and pepper to taste
For the Peanut Sauce:
- 1/2 cup of peanut butter
- 1/4 cup of soy sauce
- 1/4 cup of water
- 2 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of chili flakes
Special equipment needed:
- Wok or large frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the kwetiau noodles according to the package instructions. Drain and set aside.
2. In a mixing bowl, whisk together the peanut butter, soy sauce, water, honey, rice vinegar, sesame oil, and chili flakes until smooth. Set aside.
3. Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
4. Add the carrots, red and green bell peppers, and bean sprouts to the wok and stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
5. Add the cooked kwetiau noodles to the wok and stir-fry for 1-2 minutes until the noodles are heated through.
6. Pour the peanut sauce over the noodles and vegetables and stir-fry for 1-2 minutes until everything is well coated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped roasted peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 1100mg
Total carbohydrates: 53g
Dietary fiber: 7g
Sugar: 14g
Protein: 15g
Substitutions for ingredients:
- Kwetiau noodles can be substituted with rice noodles or udon noodles.
- Roasted peanuts can be substituted with cashews or almonds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Chili flakes can be substituted with red pepper flakes or cayenne pepper.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add sliced mushrooms or bok choy for extra vegetables.
- Use different nut butters such as almond or cashew butter.
- Add a splash of lime juice for extra tanginess.
Tips and tricks:
- Make sure to stir-fry the vegetables quickly over high heat to retain their crispness.
- Use a non-stick wok or frying pan to prevent the noodles from sticking.
- If the peanut sauce is too thick, add a little more water to thin it out.
- Garnish with fresh cilantro or green onions for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Chopped roasted peanuts, fresh cilantro, or green onions.
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a green salad.
Troubleshooting advice:
If the noodles are too dry, add a little more peanut sauce or a splash of water to moisten them.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to prevent foodborne illness.
Food history:
Kwetiau Goreng is a popular Indonesian dish made with stir-fried noodles and vegetables. Peanut sauce is a common addition to this dish, adding a rich and creamy flavor.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian