Kway Teow Recipes
CHAR KWAY TEOW
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
Provided by Matt Lee And Ted Lee
Categories lunch, noodles, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
- Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
- Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams
BEEF WITH RICE NOODLES (KWAY TEOW)
Make and share this Beef With Rice Noodles (Kway Teow) recipe from Food.com.
Provided by KitchenManiac
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Slice beef THINLY against the grain.
- Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
- Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
- Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
- Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
- Add rice noodles and stir fry for about 4 minutes till lightly browned.
- Set the noodles aside.
- Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
- Stir fry beef till colour changes.
- Add rice noodles and bean sprouts, stir fry till everything is well coated.
- Serve hot.
Nutrition Facts : Calories 1106.8, Fat 35.7, SaturatedFat 3, Sodium 1123.8, Carbohydrate 181.7, Fiber 6.5, Sugar 8.6, Protein 13.5
VEGETARIAN FRIED KWAY TEOW
This is a very simple rice noodle dish. It is my family's absolute favourite. It was given to me by a Malaysian friend. I use fresh flat rice noodles from the Asian supermarket. You can use the dried rice noodle but it needs to be soaked in water until soft (about 15 minutes or so). If you like spicy you can add chopped chilli to the garlic/ginger fry up.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce mix all ingredients together.
- Heat oil in wok over a low heat.
- Add garlic, ginger and chives. Stir to release fragrance.
- Add noodles stirring to breakup and heat through.
- Turn up the heat a little and add the sauce and bean sprouts.
- Keep tossing and stirring and the noodles become very soft.
- Serve.
Nutrition Facts : Calories 558.5, Fat 7.9, SaturatedFat 1.4, Sodium 735.3, Carbohydrate 111.9, Fiber 4.1, Sugar 4.1, Protein 8.3
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