These delicious Malaysian stir-fried rice noodles are a family favourite.
This is one of my favourite foods in Malaysia. I tried my best to make it just like the one from my favourite mamak in Kuala Lumpur.
Enjoy!
penang kuey teow
malaysian fried noodles
Ingredients
3 tbsp peanut oil (or vegetable oil, if you don’t have it)
6 garlic cloves, sliced
½ tbsp Sriracha (chilli paste)
150g chicken breast, diced and mixed with 1tbsp corn flour
1 bunch of mustard greens or 6 stems, chopped (or kohlrabi leaves, Swiss chard or kale, if you don’t have mustard greens)
100g flat, wide rice noodles, cooked
2 eggs
4 scallions (use only the green leaves), cut into 4cm lengths
1 cup of fresh bean sprouts
Soy sauce mixture:
2 tbsp dark soy sauce (substitute with sweet soy sauce or oyster sauce)
1 tbsp oyster sauce
1 tbsp palm or brown sugar
4 tbsp chicken or veggie broth
To serve: sliced tomato and cucumber
Method
Once you start cooking, everything will happen fast and it’s better to have all ingredients ready beforehand.
You need to cook on maximum heat. If you have a wok, use it! It has to be very hot before you start cooking.
In a large wok, heat the oil.
Sauté garlic and Sriracha until fragrant, then add the chicken. Stir until chicken is browned.
Add the soy sauce mixture, noodles, mustard greens and scallions and stir-fry for a few seconds.
Sweep all to the side of the wok, add 1 tsp oil and, after it sizzles, add the eggs. Scramble them and then mix in the noodles.
Add the beansprouts and stir a few times, then turn off the heat.
Eat with slices of fresh tomatoes and cucumber and, if it's not spicy enough, slices of fresh chillies mixed with soy sauce.
Tips & cheats
Make prawn or vegetarian stir-fried noodles by using prawns or tofu instead of chicken, but do not coat the prawns in corn flour. Stir-fry them separately and add them at the end.
Commentaires