Ever tried making your own fried kuey teow? Here’s a quick and easy recipe you can try!
In order to prep the wok before frying, heat some oil in it, swirl it around the wok and discard the oil once it’s slightly hot. Add in new oil every time you want to fry a new batch of ingredients.
|2 tablespoons||corn oil|
|2 cloves||garlic, chopped|
|2 tablespoons||chilli paste|
|100 g||shrimp, peeled and deveined|
|50 g||squid, sliced|
|50 g||cockles, shell removed|
|1 tablespoon||MAGGI® CukupRasa™|
|1 teaspoon||dark soy sauce|
|1 pack||kuey teow, washed and drained|
|100 g||bean sprouts, washed and rinsed|
|100 g||chives, sliced 1 cm long|
|red chilli, sliced|
|calamansi lime (limau kasturi), cut into half|
1. Heat wok. Stir fry ingredients A for 2 minutes.
2. Combine ingredients B and add in to the wok, along with the noodles, eggs and vegetables.
3. Cook for 3 minutes until the ingredients are well combined.
4. Add garnishing and serve hot.
Energy 343 Kcal