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
- 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.