Fried Kway Teow (White/Black)

Fried Kway Teow.jpg
Fried Kway Teow 1
char-kuey-tiao
Char Kuey Tiao 1.jpg

Ingredients
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

Method
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 brieflt 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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