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This super easy and simple plain stir-fried flat rice noodles or pek cha kwetiau is popular breakfast food in Indonesia. Despite its simplicity, this fried flat rice noodle is so good.
Pek means white color and cha means stir fry in Hokkien. So pek cha roughly means plainly stir-fried and because of the pale white appearance of the dish too. Kwetiau or kway teow is flat rice noodles. In Cantonese, it is called hor fun or fun noodles. Pek cha kwetiau literally means plain stir-fried flat rice noodles.
I grew up eating pek cha kwetiau for breakfast since I was a kid. It’s not unusual for Asian around the world to have noodles and rice dishes for breakfast. I remember having lontong sayur, nasi sayur, nasi uduk or nasi lemak as some of the breakfast choices. Sounds so heavy I know 🙂
INGREDIENTS
You only need several ingredients to whip up this pek cha kwetiau.
1. Kway teow noodles
You can use homemade kway teow or store-bought. When I made this, I bought one pack of refrigerated pre-cut kway teow noodles from the Asian store. You can use dried kway teow too. in Medan where I grew up, kway teow is made with rice flour and sago flour, which make the rice noodles almost translucent and very resilient. We call it kwetiau sagu. Kwetiau made with mainly rice flour is actually not common in Medan.
2. Choy Sum
Also known as sawi in Bahasa or yu chai or chai sim in Hokkien. This can be easily found at Asian grocery store
3. Lard
You are welcome to use your favorite cooking oil instead of lard. Lard just kicks it up a notch 😉 but I know it’s not as healthy. So you make the call!
4. Garlic
I recommend using fresh garlic if you can. I never really like the store-bought minced garlic because they have that sour aftertaste
5. Green onion
Green onion is not usually used in pek cha kwetiau, so you can skip if you like. I like to use them to stir fry as it imparts a nice aroma
6. Soy sauce
This is the only main seasoning used for pek cha kwetiau. You can use regular or low-sodium or gluten-free tamari if you like
7. Salt
Salt is simply used to adjust taste if needed. You can use regular or kosher salt to your preference
Let’s get cooking, shall we?
HOW TO MAKE PEK CHA KWETIAU
1. PREPARE KWETIAU
If you use store-bought pre-cut fresh kwetiau like I did, steam or microwave them briefly until just softened
They will soften once they are warmed
Separate each strand.
2. PREPARE VEGGIE
Separate the stalks and leaves of yu choy. Cut the stalks into smaller pieces so it’s easier for people to eat. Wash the beansprouts
Separate the green and white parts of green onion and cut into about 3 inches long strips
3. COOKING
Preheat wok over high heat until you can see smoke rising. Add the lard or cooking oil. Add garlic and stir fry very briefly, about 5 seconds or so
Add the white parts of green onion and stir fry for another 10 seconds
Add the stalks of yu choy and stir fry until the stalks are no longer tough, but still crunchy
Add the leaves and stir fry for another 10 seconds or so until just started to wilt
Add the flat rice noodles along with seasonings. Stir to mix everything.
Take care not to stir to much that you break the noodles into short little pieces. Add beansprouts and green parts of green onion and stir fry until the beansprouts just started to soften but still crunchy
Turn off the heat and serve immediately
TIPS FOR GREAT RESULT
1. Make sure the wok is really stonking hot
2. Have everything ready within your reach before you start cooking. It cooks fast
3. I suggest cooking 2 servings at a time for best result
4. Stir to combine but do not over stir or you will break the kwetiau into choppy little pieces
VARIATIONS
Pek cha kwetiau can also be made into a complete meal by adding protein such as extra-firm tofu pieces, eggs, seafood such as shrimp and meat such as Chinese sausages, chicken, beef. Just like in Penang Char Kway Teow or Beef Hor Fun
DID YOU MAKE THIS PEK CHA KWETIAU RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Pek Cha Kwetiau / Kwetiau Goreng Polos (Plain Char Kway Teow)
Ingredients
- 500 grams kway teow noodles 16 oz, see notes 1
- 2 Tbsp lard or cooking oil of your choice
- 100 grams choy sum about 3.5 oz
- 100 grams mung bean sprouts about 3.5 oz
Seasonings:
- 3 Tbsp Soy sauce or more to taste
- ¼ tsp Ground white pepper
- Salt to taste
Aromatics:
- 2 cloves garlic peeled and smashed or finely minced
- 3 stalks green onion
Optional ingredients you can add:
- 2 large eggs
Instructions
- If you use store-bought pre-cut fresh kwetiau like I did, steam or microwave them briefly until just softened and then separate each strand. If you use dry kwetiau noodle stick, simply soak them in water for 30 minutes or until they are softened and pliable. Discard the soaking water
- Separate the stalks and leaves of yu choy. Cut the stalks into smaller pieces so it's easier for people to eat. Separate the green and white parts of green onion and cut into about 3 inches long strips
- Preheat wok over high heat until you can see smoke rising. Add the lard or cooking oil. Add garlic and stir fry very briefly, about 5 seconds or so. Add the white parts of green onion and stir fry for another 10 seconds. Add the stalks of yu choy and stir fry until the stalks are no longer tough, but still crunchy. Add the leaves and stir fry for another 10 seconds or so until just started to wilt
- Add the flat rice noodles along with seasonings. Stir to mix everything. If you want to add eggs, push the noodles to the side and crack in eggs in the middle. Let them cook undisturbed for about 20 seconds, then break into large chunks and stir to mix everything. Take care not to stir to much that you break the noodles into short little pieces. Add beansprouts and green parts of green onion and stir fry until the beansprouts just started to soften but still crunchy. Turn off the heat and serve immediately
