Fried kway teow

Fried kway teow

Street food

By
From
South East Asian Food

Kway teow are rice noodles about 1–1.5 cm wide cut from a rolled-up slab of fresh rice-noodle sheets. Slabs of this kind are usually available in the refrigerators of South East Asian food stores.

Ingredients

Quantity Ingredient
500g cockles or baby clams
500g kway teow
3-4 red chillies, sliced, or to taste
3 medium-sized garlic cloves, sliced
2-3 tablespoons vegetable oil
125g skirt steak, thinly sliced or shredded pork, (optional)
200g raw prawns, shelled and deveined
pinch sugar, (optional)
1-2 tablespoons light soya sauce
200g beansprouts, washed and trimmed
1/2 bunch chinese leeks or garlic chives, cut into 2.5 cm lengths
1 tablespoon dark soya sauce, or javanese soya sauce, if you wish
salt
pepper

Method

  1. Open the cockles by pouring boiling water over them. Drain immediately. Remove the meat from the shells and keep aside. Unravel the noodles. In a mortar or a food processor attachment pound the chillies and garlic to a rough paste. Heat the oil in a wok and fry until fragrant. Add the meat and stir-fry until cooked, then add the prawns and stir-fry until they change colour, add a pinch of sugar and the light soya sauce and mix well. Add the noodles and stir-fry until mixed and well coated with oil and flavours. Add the beansprouts and Chinese leeks and stir to mix then add the dark soya sauce and toss well, until the noodles are well heated and dark and everything is cooked and well mixed. If you wish, add more dark soya sauce in the process and/or a splash of water. Add cockles last and stir-fry very quickly – for about half a minute. Dish out on to a plate and serve.
Tags:
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