Kuetiaw Siram (Flat Rice Noodle with Silky Egg Gravy)

Kuetiaw siram, or flat rice noodle with silky egg gravy, is a stir fry flat rice noodle dish that is topped off with silky egg gravy. With a creamy and savory gravy, you also have a mouthful of chewy charred rice noodle in each bite.  The flat rice noodle and veggies first are being stir fried with some combination of sauce in a high heat to get a bit of the “charred” flavor and to get infused with the sauce. Then, separately, we make the thick creamy gravy complete with your own choice of protein. Lastly, pour the gravy on top of the charred flat rice noodle before devour it. It’s very easy to make, right?

Also, in my family, this kuetiaw siram (flat rice noodle with silky egg gravy) is the food to go to when my kids want the soupy-type of noodle versus my husband who prefers the dry-kind of noodle. In a way, this dish is the semi-dry type of flat noodle dish. In Indonesia, it is called kuetiaw siram because kuetiaw means flat rice noodle and siram means pour. So, it truly means flat rice noodle being poured (with a gravy). Since this kuetiaw siram is very easy to make and very practical, you can pretty much eat it for breakfast, lunch or dinner.

Tools I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. I usually use this big wok for making fried rice, pad see ew, pad thai, steaming fish, or any stir-frying in general.

Tip: You can be creative with the type of protein you want to add in the gravy. I used meatball for this recipe, but you are welcome to use chicken, pork, beef or even fried tofu. Also, to create the silkiness of the egg, do not cook the egg for too long. Turn off the heat when it still looks kind of runny. Don’t worry, the egg will still “cook” a bit longer even after the heat has already been turned off.

Ingredient:

• 1 lb fresh rice noodle (or dried flat rice noodle – prepared according to instruction)
• 2 oz cabbage – shredded
• 2 oz bean sprout – cleaned
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce
• 2 tablespoons oyster sauce
• 1 stalk green onion – thinly sliced

Egg Gravy:

• 4 eggs – beaten
• 10 meatballs (or any kinds of meat: chicken, pork, beef) – thinly sliced
• 3 cloves garlic – minced
• 1 medium-sized shallot – thinly sliced
• 1 red Thai chilli – thinly sliced
• 2 teaspoons corn starch
• 1 cup chicken broth
• 2 tablespoons water
• Salt and pepper
• 1 tablespoon olive oil

Direction:

• In a big skillet or wok, pre-heat 1 tablespoon of olive oil in medium-high heat.
• Once heated, add flat rice noodle, shredded cabbage, bean sprout, soy sauce, sweet soy sauce and oyster sauce. Give it a quick good mix until it’s coated nicely with the sauce and cook for about 3-5 minutes or until the rice noodle soften.
• Then, transfer to a serving plate.

Egg Gravy

• Now, let’s make the egg gravy. Using the same wok, pre-heat another tablespoon of olive oil under medium heat.
• Once heated, add garlic, shallot, sliced meatball (or any kinds of meat), sliced chili, give it a good stir and cook it for about 5 minutes or until the meat is cooked.
• Then, add chicken broth, salt, pepper, give it a good stir, and let it boil.
• While the gravy is cooking, in a small bowl, mix water and corn starch to make the corn-starch mixture.
• Adjust seasoning before adding the corn-starch mixture. Add more salt or pepper if needed. If the taste is already to your liking, then pour the corn-starch mixture into the wok. Let it boil.
• Last, reduce the heat to low. While stirring the gravy, pour the egg. Let it cook for about 1 minute. Then turn off the heat. Note: Don’t worry if the egg still looks a bit runny, the egg will still cook by itself because it’s hot.

To serve: Pour the egg gravy on top of the cooked flat rice noodle immediately when you are about to enjoy this flat rice noodle (kuetiaw siram). Don’t forget to garnish it with sliced green onion. Eat it while it’s still warm. Enjoy!