Kway teow is a stir-fried noodle dish that is popular in Asia. According to Wikipedia, it was originally served to laborers because it was a cheap source of energy and nutrients. Nowadays, it is a popular dish that is often served in countries like Brunei, Malaysia, Indonesia and Singapore.
This is the basic kway teow recipe, but you can liven it up by adding other Â ingredients like Chinese sausage, fried egg or different meats and vegetables.
400g fresh wide rice noodles
4 tablespoons peanut oil
600g minced pork
1 medium brown onion, sliced thinly
2 cups bean spouts
20 g stick fresh lemon grass, chopped finely
2 tablespoons light soy sauce
1/4 cup lemon juice
1 tablespoon grated palm sugar
2 fresh small red thai chilies, chopped finely
1 cup Â fresh coriander,Â coarsely chopped
Soak the noodles in a large heatproof bowl of boiling water for 2-3 minutes. Separate the noodles using a fork and drain. Set aside.
Heat half of the oil in a large saucepan or a wok under medium heat. Stir-fry the pork for 8-10 minutes or until it is cooked. Transfer the pork to a plate.
Place the remaining oil on the wok. Once it is hot, sautÃ© the onions, bean sprouts and lemongrass for 3-5 minutes or until they become translucent.
Combine the pork, noodles, sugar, lemon juice and soy sauce in the saucepan or wok. Stir-fry for 3-4 minutes or until the noodles are warm. Remove from the heat and add the chili and coriander. Mix well. Serve immediately.
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