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  ingredients like Chinese sausage, fried egg or different meats and vegetables.

 

Serves 4

Ingredients:

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  fresh coriander, 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, sauté 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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