Fried Kuey Teow
Experience the bold and tantalizing flavors of Fried Kuey Teow, a beloved Southeast Asian stir-fry dish that’s bursting with savory goodness. This recipe combines silky flat rice noodles with perfectly cooked shrimp, tender chicken, and crisp bean sprouts, creating a harmony of textures and flavors. Tossed in a rich umami-packed sauce made with light and dark soy, oyster sauce, and fish sauce, every bite is infused with depth and complexity. Enhanced by aromatic garlic, fresh chives, and a hint of optional chili paste for those who love a touch of heat, this quick and easy dish is perfect for busy weeknights or casual dinner gatherings. Ready in just 35 minutes, Fried Kuey Teow is best served piping hot straight from the wok for an irresistible meal featuring all the staples of authentic street food.
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Recipe Information
Ingredients
- 400 g Kuey Teow (flat rice noodles)
- 200 g Medium shrimp, peeled and deveined
- 150 g Chicken breast, sliced thin
- 100 g Bean sprouts
- 50 g Chives, cut into 2-inch lengths
- 2 large Eggs
- 4 cloves Garlic, minced
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Fish sauce
- 1 tbsp Chili paste (optional)
- 3 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp White pepper
Instructions
Start by soaking the rice noodles in warm water for about 15 minutes or until they are softened. Drain and set them aside.
In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and chili paste, if using. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and stir-fry for 10-15 seconds until fragrant.
Add the shrimp and chicken slices into the wok. Stir-fry for about 3-4 minutes until the shrimp turns pink and the chicken is cooked through. Remove and set aside.
Heat the remaining 2 tablespoons of oil in the same wok. Crack the eggs into the pan and scramble them gently.
Add the drained noodles into the wok, along with the prepared sauce mixture. Toss and stir-fry for 2-3 minutes, mixing well to ensure the noodles are coated in the sauce.
Return the cooked shrimp and chicken to the wok. Add the bean sprouts and chives. Stir-fry everything together for another 1-2 minutes.
Season with salt and white pepper to taste. Stir well to combine all ingredients with the seasoning.
Remove from heat and serve the fried kuey teow immediately while hot. Enjoy your meal!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.3 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
