Name: Fried Kway Teow
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 5 cloves garlic, minced; 2 sweet dried Chinese sausages (lap cheong), blanched and thinly sliced; 1 cup (100 g) chye sim, washed and cut into lengths; 500 g (1 lb) fresh flat rice noodles (kway teow) or 250 g (8 oz) dried rice sticks, blanched in hot water and drained; 1 red chilli finger-length, thinly sliced; ½ teaspoon salt; 200 g (7 oz) squid, cleaned and sliced; 1-2 tablespoons chilli paste; 250 g (8 oz) medium fresh prawns, shelled and deveined; ½ teaspoon ground white pepper; 100 g (3½ oz) red snapper fillet, sliced (optional); ¾ cup (about 60 g) bean sprouts; 4 tablespoons oil; 1-2 tablespoons black soy sauce; ½ teaspoon sugar (optional); 1 tablespoon soy sauce; 3 eggs, lightly beaten

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Fresh flat rice noodles (kway teow) stir-fried with seafood and chilli paste is practically Singapore’s national dish.

Ingredients

4 tablespoons oil
5 cloves garlic, minced
100 g

Method

Heat 2 tablespoons of the oil in a wok over high heat and stir-fry the garlic until light brown, about 1 minute. Add the seafood, chilli paste and Chinese sausages, and stir-fry for another 2 minutes.
Add the noodles and chye sim, and stir. Then season with t