Fancied a Fried Kway Teow (flat rice noodles) so decided to make it for lunch. 😀 It’s one of my favourite dishes to make when I’m cooking for one or two because it isn’t a lot of work to prepare and it’s quick to whip up. Just like a fried rice. 😉
Use Kecap Manis For A Deeper Flavour
I always like to fry kway teow the ‘nasi goreng’ way by adding a little kecap manis (sweet soy sauce) and sambal chilli that adds depth to its flavour and also a little kick of spice. Kecap manis is less sweet than the sweet sauce that is used in our local black char kway teow or carrot cake so this Fried Kway Teow dish can be made more savoury than sweet.
Enjoy this recipe!
Fried Kway Teow with Chicken Recipe
2
- 350g kway teow (flat rice noodles)
- 200g chicken breast meat, cut into bite-sized pieces
- 200g chye sim, sliced into 1″ sections
- 3 cloves garlic, finely chopped
- 3 tbsp water
- 1 tsp each fish sauce & sambal chilli
- 1 tbsp each dark soy sauce & kecap manis
- 2 tsp olive oil
Marinade for the chicken:
- 1 tsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp Chinese cooking wine
- 1 tsp cornflour
- dash of sesame oil
Marinate the chicken and set aside for 15 minutes.
Stir fry the chicken in olive oil till cooked through. Remove and set aside.
In the same pan, saute the garlic till fragrant.
Add chye sim and water. Quick fry for 30 seconds over high heat.
Add the kway teow, fish sauce, dark soy sauce, kecap manis and sambal chilli. Stir fry the noodles to ensure they are evenly coated in the seasonings.
Return the chicken to the pan and stir fry thoroughly till everything is well combined.