Fried Kway Teow

Fried kway teow, or Chinese style flat rice noodles cooked in a savoury and spicy sauce.

Rice noodles or kway teow can be bought fresh from the supermarket. Rinse under tap water and separate the strands before using. If using dried flat rice noodles, use only about 700g. Soak dried noodles until soft, or follow packet instructions.

Chestnut prawn rolls (left) and fish cakes. Can be replaced with other seafood or even chicken or red meat.

INGREDIENTS

2 tbs oil
3 shallots, sliced
3 cloves garlic, sliced
200g chestnut prawn rolls, cut into 1 cm chunks
200g fish cakes, sliced thinly
1 stalk leek, discard the root end and green leaves, slice white part thinly.
150g broccoli florets
150g bean sprouts
salt and white pepper
2 eggs, beaten with a pinch of salt
800g fresh flat rice noodles — wash, separate the strands and drain

Sauce for frying noodles:

1 tbs oyster sauce
1 tbs dark soya sauce
1 tbs light soya sauce
1 tbs tomato ketchup
1 tbs gochujang

METHOD:

Heat oil to medium high in wok. Add garlic and shallots, fry till fragrant.
Add chestnut roll and fish cake, continue frying for a minute.
Toss in broccoli and bean sprouts. Stir until combined.
Make a well in centre of mixture and pour in beaten eggs. Scramble eggs till almost set, then toss together in wok with the other ingredients.
Sprinkle with salt and pepper. Taste to check for seasoning. Add more salt if required.
Spread rice noodles over mixture. Pour sauce all over the noodles.
Toss all ingredients until combined. Let rice noodles soak up the sauce and turn a luscious shade of brown. Continue cooking for about a minute.
Check seasoning again and add more light soya sauce if needed.
Serve hot. Enjoy!

NOTES:

This recipe is enough for four to five generous servings, with leftover.
Chestnut prawn rolls or can be found in the chilled section of the supermarket. I use halal ones (without pork added). You can use fresh prawns instead. Fish cakes can be replaced with fishballs or frozen fish chunks.
You can use replace broccoli with cauliflower or other vegetables.
Dark soya sauce is typically used for the colour rather than flavour. Light soya sauce is needed for the saltiness. Or you can use regular soya sauce in place of both. In that case, use fish sauce or salt for added seasoning.
Instead of gochujang, you can use sriracha, chilli sauce or chilli paste.