Kway teow mee is a commonly known food term locally which translates to flat rice noodles and yellow noodles. And recently I did a delicious stir fry of the both together which was also packed with beansprouts, pork slices and green vegetables. Unlike the local char kway teow, this homecooked version is more down to earth, healthier and more subtle yet tasty on a different note.
And whilst we all know fish sauce is quite a must in most noodles stir fry, but often it is mistakenly used during the cooking process instead. To maximize the effectiveness of fish sauce and bring out the flavor of the dish, it is best to add a dash of fish sauce only at the end of the cooking just before removing from heat. As fish sauce tends to be on a salty basis, hence a dash of it is more than enough. But some people might not like the smell of it on the first instant because it has a real fishy smell which might not be tolerable to all.
However it works miracle when added to a good flat rice noodles stir fry and is quite essential if you want to bring out the flavors of the dish fully. And another must-have will be the sweet soya sauce or commonly known as the kecap manis. This particular ABC brand is by far the most reliable I’ve used in terms of richness texture and works well in this stir fry. Other brands in comparison are often too watery or too light for the preferences.
This little home-cooked is really easy to whip up and I think the time I spent at the wet market in queuing to buy these noodles are probably far longer than the amount of time I’ve spent preparing and cooking this dish. Mainly also that’s only one such particular stall in the wet market near me that sells such stuffs so the queue was unusually time consuming.
Hope you will like this dish as much as I do ! And glad that most food and retail business will get to resume tomorrow but please don’t rush for it okay ! We have the rest of our time from tomorrow till forever to enjoy whatever we have. :)
Stir Fry Kway Teow Mee (Flat Rice Noodles & Yellow Noodles) 干炒粿条面
Course: MainCuisine: ChineseDifficulty: Easy1
servings10
minutes10
minutesIngredients
100g yellow noodles
100g kway teow noodles, separate the kway teow so that they are not sticking to each other
70g sliced pork (marinated with 1 tsp light soya sauce, 1/2 tsp sugar, pinch of pepper and 1 tsp corn flour)
A handful of beansprouts
Some fish cakes, sliced thinly
Some green vegetables
1 tsp minced garlic
1 1/2 tbsp shallot oil
- Noodles Seasoning Sauce:
2 tsp light soya sauce
4 tsp ABC kecap manis (sweet soya sauce)
1 tsp sugar
1 tsp dark soya sauce
1 tbsp water
Pinch of pepper
Dash of fish sauce
Directions
- Heat up pan with shallot oil and saute garlic until fragrant.
- Push garlic to one side of pan and add in sliced pork and pan fry briefly till almost cook. Remove and set aside.
- Add in the noodles and kway teow.
- All in all the sauce seasoning except fish sauce.
- Stir fry well on high heat before adding beanprouts, fish cakes and green vegetables.
- Add in sliced pork from Step 2.
- Continue stir fry the green vegetables have withered.
- Finish off with a dash of fish sauce and remove from heat. Serve hot immediately.
