Sandra Djohan

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FRIED KWAY TEOW

Preparation Time 15 minutes Cooking Time 120 minutes (Serves: 4)


1 kg flat rice noodles (kwayteow), cut into 1 cm wide strips

400g fresh prawns, shelled and deveined

400g cockles, steamed and removed from shell

250g boneless, skinless chicken breast, cut into strips

450g beansprouts, remove tails

200g chinese chives, cut into 3 cm length

1 tablespoon (15ml) thin soya sauce

2 tablespoons (30ml) thick soya sauce

3 fresh red chillies, pounded

6 cloves garlic, pounded

3 eggs, beaten

Salt and pepper to taste

3 tablespoons (45ml) oil 

Instructions

  • Heat oil in wok and fry the pounded chillies and garlic until fragrant.
  • Add chicken and stir fry for 2 minutes. Add shrimp and quickly stir fry for another 2 minutes before adding the cockles.
  • Add the beaten eggs, making sure to stir quickly so that it doesn’t become a hard scramble. Add the light soya sauce, dark soya sauce and beansprouts.
  • Add the noodles and mix thoroughly. Taste and add salt and pepper to taste. Stir fry for another 3 minutes and add the chives before turning off the heat.
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