Kway Teow Goreng / Char Kway Teow
Kway Teow Goreng is a very popular dish in Malaysia, Singapore, Indonesia and Brunei. It’s a hot selling dish in food courts and restaurants. It’s made from Flat rice noodles.
For the sauce:
1 tablespoon dark soy sauce or soy superior
1 tablespoon light soy sauce
1 tablespoon mushroom soy
1 tablespoon fish sauce
1 tablespoon oyster sauce
In a small bow, mix all the sauce together and keep aside.
1 tablespoon oil
6 garlic cloves, chopped and crushed
¼ cup or 3 tablespoon bean sprouts
2 green chillies, thinly sliced
1 bunch spinach, washed and chopped
2 eggs, beat well and separately cooked / stir fried (or pre cooked prawns, chicken, fish balls, fish cakes , moong bean sprouts. If adding, stir fry for 5 - 7 minutes)
1 packet ready made kway teow noodles (1/2 packet required for 3 servings), it's easily available @ supermarkets in Malaysia
For the eggs:
Heat 1 teaspoon oil in a pan on medium heat. Gently add beaten eggs and stir fry until light yellow color. Do not over cook eggs.
Heat 1 tablespoon oil in a wok or wide pan on a medium heat. Add crushed garlic and fry till golden color.
Add thinly sliced green chillies and fry for 2 minutes.
Add bean sprouts and fry for 5 minutes.
Add chopped spinach and fry until tender (do not over cook spinach) or 2 – 3 minutes.
Add stir fried eggs. Mix well (or pre cooked prawns, boneless chicken, fish ball, fish cakes ...)
Add ready made kway teow noodles and sauce mix. Mix all the ingredients. Do not add salt. Sauce mix contains heavy dose of salt. Mix well with a spatula for 5 minutes until all the ingredients well combined with sauce and brown in color. Serve hot with lime or sprinkle ½ teaspoon lime juice.