Fried Kway Teow (White/Black)

Char Kuey Tiao.jpg

Fried Kway Teow.jpg
Fried Kway Teow 1

Char Kuey Tiao 1.jpg

Ingredients (4 pax)
500 g kway teow (flat rice noodle)
2 tsps minced garlic
30 g bean sprouts
Cai poh (optional)
60 g chives (koo chye) cut into 2 inch in lengthwise
2 eggs
cockles (optional)
1 flat fish cake – sliced
100 g small prawns
100 g chicken meat – sliced (marinate with salt and corn flour)
1-2  tbsp sambal chilli
50 ml chicken stock
Calamansi – halved

Sauce Ingredients
1 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
11/2 tbsp sweet sauce
1 tsp oyster sauce

1) Heat with oil till hot, saute garlic and cai por till light brown and fragrant, add remaining ingredients except bean sprouts and chives. Stir fry for 1 minute, add kway teow, sauce ingredients and continue to stir fry for 1 minute over high heat.
2) Push kway teow to one side of the wok, add 1 tsp oil and scramble eggs. Stir in scrambled egg, bean sprouts and mix well with noodles. add in sambal chilli  and toss briefly over high heat for 1 minute.
3) Add in chive & cockles (optional) and continue to toss for 1/2 minute dish to serving plate with sambal chilli and calamansi on the side.

** For white version,  use only 1 – 11/2 tbsp dark soy sauce)


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