Low Fat Fried Kuey Teow
Savor the flavors of your favorite Malaysian-inspired street food with a healthy twist in this Low Fat Fried Kuey Teow recipe. Packed with tender strips of skinless chicken breast, succulent shrimp, and fresh rice noodles, this dish delivers all the savory goodness you crave without the guilt. Lightly stir-fried with a fragrant blend of garlic, chives, and bean sprouts, and tossed in a flavorful sauce made from light soy sauce, fish sauce, oyster sauce, and a hint of chili paste, this recipe balances bold taste and low-fat cooking. Using cooking spray and egg whites, it minimizes grease while maximizing protein. Ready in just 30 minutes, this quick and easy version of char kuey teow is perfect for healthy weeknight dinners. Serve it hot with a squeeze of lime for a refreshing citrus twist and a taste of the tropics!
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Recipe Information
Ingredients
- 400 grams Fresh rice noodles (kuey teow)
- 200 grams Skinless chicken breast
- 150 grams Shrimp, peeled and deveined
- 2 pieces Egg whites
- 100 grams Bean sprouts
- 30 grams Chives, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Light soy sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste
- 2 teaspoons Sesame oil
- Cooking spray
- 1 piece Lime, cut into wedges
Instructions
Prepare all the ingredients: Slice the chicken breast thinly, peel and devein the shrimp, wash and drain the bean sprouts, and chop the chives.
Heat a large non-stick wok or skillet over medium heat. Spray a light coating of cooking spray onto the surface.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced chicken and shrimp to the pan, stir-fry until the chicken is almost cooked through and the shrimp turns pink, about 2-3 minutes.
Push the chicken and shrimp to one side of the pan. Pour in the egg whites on the empty side and scramble them gently. Once they are set, combine them with the shrimp and chicken.
Add the kuey teow noodles to the pan. Gently stir-fry to separate the noodles and mix them thoroughly with the other ingredients.
In a small bowl, mix together light soy sauce, fish sauce, oyster sauce, chili paste, and sesame oil. Pour this sauce over the noodles and stir-fry to combine everything well.
Add the bean sprouts and chives to the pan and toss everything together for another 1-2 minutes until the vegetables are just slightly tender but still crunchy.
Remove from heat and transfer to a serving platter.
Serve hot with lime wedges on the side to squeeze over just before eating for an added zesty flavor.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.0 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 992 mg | 21% | |
*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.
