Kway Teow

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

One of the favourite meals of my beloved man is Fried Kway Teow. He struggles to find decent bought versions, so I hunted down a recipe, tweaked it, and this is what we came up with - easy enough for my non-cook man to cook up himself.

Ingredients

Serves: 4

Metric Cups

For the for the Sauce

120 millilitres light soy sauce
15 millilitres dark soy sauce
15 millilitres oyster sauce
15 millilitres thai fish sauce (nam pla)
30 grams sugar
5 grams white pepper

For the for the Kway Teow

100 millilitres vegetable oil
200 grams green prawns (peeled)
200 grams fish cake slices (fried)
2 cloves garlic (minced)
500 grams rice noodles
3 chinese sausages (thinly sliced)
2 tablespoons chilli paste (to taste)
60 millilitres kway teow sauce
3 medium eggs (beaten)
100 grams bean shoots
3 tablespoons chopped chives

For the for the Sauce

4 fluid ounces light soy sauce
1 fluid ounce dark soy sauce
1 fluid ounce oyster sauce
1 fluid ounce thai fish sauce (nam pla)
1 ounces sugar
⅙ ounce white pepper

For the for the Kway Teow

4 fluid ounces vegetable oil
7 ounces green shrimp (peeled)
7 ounces fish cake slices (fried)
2 cloves garlic (minced)
17⅔ ounces rice noodles
3 chinese sausages (thinly sliced)
2 tablespoons chilli paste (to taste)
2 fluid ounces kway teow sauce
3 medium eggs (beaten)
3½ ounces bean shoots
3 tablespoons chopped chives

Method

Kway Teow is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat wok as high as possible. Add 100ml vegetable oil and stir-fry prawns with garlic until fragrant (about 2 minutes). Add the fish cakes, lap cheong, and rice noodles. Toss for a few minutes.
Add the chilli paste (Pun Chun brand is suggested but not essential) and Kway Teow sauce, continue to toss before adding the beaten egg.
Finally add the chives and bean shoots toss for another few minutes and serve immediately.

Heat wok as high as possible. Add 100ml vegetable oil and stir-fry prawns with garlic until fragrant (about 2 minutes). Add the fish cakes, lap cheong, and rice noodles. Toss for a few minutes.
Add the chilli paste (Pun Chun brand is suggested but not essential) and Kway Teow sauce, continue to toss before adding the beaten egg.
Finally add the chives and bean shoots toss for another few minutes and serve immediately.

Additional Information

You can of course, omit the chilli to feed children or those who prefer things less spicy. It's so quick to make, you can prepare two batches with ease.