Classic Kuey Teow Goreng
Hidangan tradisional · Malaysian
A quintessential Malaysian stir-fried flat rice noodle dish, featuring a savory and slightly sweet sauce, tender noodles, and a medley of fresh ingredients.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- flat rice noodles (kuey teow)500g
- prawns200g
- fish cake100g
- eggs2
- garlic3 cloves
- shallots2
- chives50g
- bean sprouts100g
- dark soy sauce3 tbsp
- light soy sauce2 tbsp
- oyster sauce1 tbsp
- sugar1 tsp
- chili paste (sambal), optional1 tbsp
- vegetable oil3 tbsp
- saltto taste
- black pepperto taste
- water2 tbsp
Langkah
- 1
Prepare the noodles: If using fresh kuey teow, separate them. If using dried, soak according to package instructions until pliable, then drain well.
- 2
Prepare the aromatics: Mince garlic and shallots. Cut fish cake into thin slices. Clean and devein prawns. Chop chives into 2-inch lengths. Lightly beat eggs.
- 3
Make the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, chili paste (if using), and water.
- 4
Stir-fry: Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and shallots, stir-fry until fragrant (about 30 seconds).
- 5
Add prawns and fish cake, stir-fry until prawns turn pink and fish cake is heated through (about 1-2 minutes).
- 6
Push ingredients to one side of the wok. Pour beaten eggs into the empty space and scramble until just cooked. Break into pieces and mix with other ingredients.
- 7
Add the prepared kuey teow to the wok. Pour the sauce mixture over the noodles. Stir-fry vigorously, ensuring the noodles are evenly coated and heated through (about 3-5 minutes).
- 8
Add bean sprouts and chives. Stir-fry for another minute until the bean sprouts are slightly tender-crisp and chives are wilted.
- 9
Season with salt and black pepper to taste. Serve immediately.
