Kuey Teow Kung Fu (Classic)
Hidangan tradisional · Malaysian
A classic and flavorful stir-fried flat rice noodle dish, known for its savory sauce and tender ingredients. This authentic version features a rich umami broth and a medley of fresh seafood and vegetables.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Flat rice noodles (Kuey Teow)500g
- Shrimp200g
- Fish cake100g
- Bok choy200g
- Garlic3 cloves
- Ginger1 inch piece
- Eggs2
- Soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Langkah
- 1
Prepare the noodles: If using fresh kuey teow, separate them. If using dried, soak according to package instructions and drain well.
- 2
Prepare the aromatics: Mince garlic and ginger.
- 3
Prepare the vegetables and protein: Wash and cut bok choy into bite-sized pieces. Peel and devein shrimp. Slice fish cake.
- 4
Scramble the eggs: Lightly beat eggs with a pinch of salt and pepper. Heat 1 tbsp of oil in a wok over medium-high heat and scramble the eggs until just set. Remove and set aside.
- 5
Stir-fry aromatics: Add 1 tbsp of oil to the wok. Add minced garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 6
Cook protein: Add shrimp and fish cake to the wok. Stir-fry until shrimp are pink and cooked through.
- 7
Add vegetables: Add bok choy to the wok and stir-fry until wilted but still crisp.
- 8
Combine noodles and sauce: Add the prepared kuey teow to the wok. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sesame oil, and water. Pour the sauce mixture over the noodles.
- 9
Toss and finish: Stir-fry everything together until the noodles are well coated with the sauce and heated through. Add the scrambled eggs back into the wok and toss gently.
- 10
Season and serve: Season with salt and black pepper to taste. Serve immediately.
