Indonesian Stir-Fried Noodles is a popular street food that's easy to make at home. The most difficult of the ingredients to obtain is kecap manis, a thick and sweet kind of soy sauce. Since the dish itself is very quick and easy to prepare, be ready almost as soon as the noodles are cooked. The only obstacle lies in locating the elusive kecap manis. To make this dish more accessible, I’ve used a quality teriyaki sauce instead. Check that the ingredients of your teriyaki consists mainly of sweet wine, soy sauce, garlic, ginger, and brown sugar. If you can find kecap manis, substitute 4 tablespoons of it for the teriyaki sauce.
Indonesian Veggie Stir-Fried Noodles [Vegan]
- 8 ounces brown rice noodles or gluten free noodles
- ½ cup vegetable broth, divided
- 6 tablespoons quality teriyaki sauce
- 2 tablespoons tamari
- 1 tablespoon sambal oelek, plus more to taste
- 1 red onion, thinly sliced
- 3 cups small broccoli florets
- 3 cups sliced cabbage
- 1 celery, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil (optional)
- 6 ounces baby kale or baby spinach
- Cook the noodles in a pot of boiling water until it al dente. Drain and cool the noodles under cold running water. Set aside.
- Combine ¼ cup broth, teriyaki sauce, tamari and sambal oelek in a small bowl. Set aside.
- Heat a large pot over medium-high heat. Add 1 tablespoon of broth and the onion. Stir-fry until the onion is browned and getting tender, about 5 minutes. Remove from the pot and set aside.
- Add 1 tablespoon of broth to the pot. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, garlic and another tablespoon of broth. Stir and cook until the cabbage is beginning to char, about 2 more minutes.
- Add the optional oil or 2 more tablespoons of broth, the noodles, the reserved onion and the reserved sauce. Stir and cook until the pasta is warmed through and beginning to brown, about 4 minutes. Taste and adjust seasoning with more sambal oelek and tamari. Serve hot.
Don’t have sambal oelek? Use sriracha instead. Zsu Dever is the author of Everyday Vegan Eats: Family Favorites from My Kitchen to Yours