Fresh flat rice noodles (kway teow) stir-fried with seafood and chili paste is practically Singapore’s national dish.
Ingredients
- 4 tablespoons oil
- 5 cloves garlic, minced
- 3½ oz (100 g) red snapper fillet, sliced (optional)
- 8 oz (250 g) medium fresh shrimp, shelled and deveined
- 7 oz (200 g) squid, cleaned and sliced
- 1-2 tablespoons chili paste
- 2 sweet dried Chinese sausages (lap cheong), blanched and thinly sliced
- 1 lb (500 g) fresh flat rice noodles (kway teoW) or 8 oz (250 g) dried rice sticks, blanched in hot water and drained
- 1 cup (100 g) choy sum, washed and cut into lengths
- 1 tablespoon soy sauce
- 1-2 tablespoons dark soy sauce
- ½ teaspoon sugar (optional)
- 3 eggs, lightly beaten
- ¾ cup (40 g) bean sprouts
- 1 red finger-length chili, thinly sliced
- ½ teaspoon salt
- ½ teaspoon ground white pepper
How to Make It
- Heat 2 tablespoons of the oil in a wok over high heat and stir-fry the garlic until light brown, about 1minute. Add the seafood, chili paste and Chinese sausages, and stir-fry for another 2 minutes.
- Add the noodles and choy sum, and stir. Then season with the soy sauces and sugar, and stir to mix well.
- Push the noodles to the side of the wok, reduce the heat to medium, add the rest of the oil and the beaten eggs. Scramble the eggs, then stir-fry with the rest of the ingredients in the wok to mix well, about 1 minute.
- Add the bean sprouts and chili, and stir-fry for another 1 to 2minutes. Season with salt and pepper, and serve immediately.
