Quick & Easy Kuey Teow Ladna
75% asli · Malaysian-inspired
A simplified version of the classic, this Kuey Teow Ladna uses pre-cut vegetables and a quicker gravy preparation, making it ideal for weeknight meals without sacrificing too much authentic flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Wide flat rice noodles (Kuey Teow)500g
- Pre-cut chicken strips250g
- Frozen peas and carrots mix1 cup
- Sliced mushrooms1 cup
- Garlic powder1 tsp
- Chicken broth (from bouillon cube)400ml
- Soy sauce3 tbsp
- Cornstarch1.5 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Langkah
- 1
Prepare the gravy: In a bowl, mix chicken broth (made from bouillon), soy sauce, and garlic powder. In a small bowl, mix cornstarch with 3 tbsp of water.
- 2
Heat oil in a wok or large skillet over medium-high heat. Add chicken strips and stir-fry until cooked through. Remove and set aside.
- 3
Add frozen peas and carrots mix and sliced mushrooms to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 4
Pour the gravy mixture into the wok. Bring to a simmer.
- 5
Whisk in the cornstarch slurry until the gravy thickens. Season with salt and pepper.
- 6
Add the cooked chicken back to the wok. Stir to combine.
- 7
Add the wide flat rice noodles to the wok. Toss gently to coat with the gravy. Cook for 2-3 minutes until noodles are heated through.
- 8
Serve immediately, garnished with chopped scallions if desired.
