Classic Kuey Teow Ladna

Bahan

• Wide flat rice noodles (Kuey Teow)500g
• Chicken breast, thinly sliced200g
• Shrimp, peeled and deveined150g
• Bok choy, chopped200g
• Carrots, julienned100g
• Garlic, minced3 cloves
• Ginger, minced1 tbsp
• Chicken broth400ml
• Soy sauce3 tbsp
• Dark soy sauce1 tbsp
• Oyster sauce2 tbsp
• Cornstarch2 tbsp
• Egg, lightly beaten2
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Langkah

1. 1

   Prepare the gravy base: In a bowl, mix chicken broth, soy sauce, dark soy sauce, and oyster sauce. In a separate small bowl, mix cornstarch with 4 tbsp of water to create a slurry.

2. 2

   Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the sliced chicken and stir-fry until almost cooked through. Remove and set aside.

3. 3

   Add another 1 tbsp of oil to the wok. Add the shrimp and stir-fry until pink and cooked. Remove and set aside with the chicken.

4. 4

   Add the remaining 1 tbsp of oil to the wok. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).

5. 5

   Add the bok choy and julienned carrots to the wok. Stir-fry for 1-2 minutes until slightly tender-crisp.

6. 6

   Pour the prepared gravy mixture into the wok. Bring to a simmer.

7. 7

   Gradually whisk in the cornstarch slurry until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.

8. 8

   Add the cooked chicken and shrimp back into the wok. Stir to combine.

9. 9

   Gently add the wide flat rice noodles to the wok. Toss carefully to coat the noodles evenly with the gravy. Cook for 2-3 minutes, allowing the noodles to absorb the flavors.

10. 10

    Create a well in the center of the noodles and pour in the beaten egg. Scramble the egg quickly within the well, then gently mix it into the noodles and gravy.

11. 11

    Serve immediately, garnished with fresh cilantro sprigs if desired.