Stir-Fried Rice Noodles (Kuey Teow Goreng)
This stir-fried rice noodles recipe is a quick and flavorful noodle dish. Commonly known as kuey teow goreng or char kway teow.
Ingredients
Stir Fry Sauce
- 3 tbsp kecap manis
- 3 tbsp dark soy sauce
- 6 tbsp thin soy sauce
- 1 tsp fish sauce
- 1 tsp salt
- 1 tbsp sugar
- 1/4 tsp white pepper
Stir-Fried Rice Noodles
- 1 package cooked rice noodles 1 package is about 32 oz. Please see photos above for which brand and packaging I prefer.
- 1 cup sliced chinese sausage
- 1 cup sliced fishcake
- 1 cup chives sliced into ~2 inch pieces
- 2 cups bean sprouts
- 2 tbsp minced garlic
- 3 eggs
Instructions
- In a bowl, mix together stir-fry sauce ingredients (kecap manis, dark soy sauce, thin soy sauce, fish sauce, salt, sugar, and white pepper).
- Remove rice noodles from package. If you bought uncut rice noodles, cut into 1/2 inch width. Once noodles are cut, pull noodles apart from each other and separate them. Place in another bowl until ready to cook.
- Chop up fishcake and Chinese sausage to preference. I like them sliced thinly.
- Wash and cut chives into 2 inch pieces. Wash bean sprouts. Put aside until ready to cook
- Crack three eggs into a bowl and whisk them. Add a pinch of salt and mix.
- Add 2 tablespoons of oil in a wok. Using medium heat, heat up oil. Add Chinese sausages and garlic. Stir fry together. Add in fishcake and mix for about 1 minute. If sausages begin to burn, turn down the heat.
- Add in bean sprouts and stir. Push all ingredients to one side of the wok and add in eggs into the empty side. Scramble until eggs are half done.
- Add in rice noodles. Top with 2 tablespoons of prepped stir-fry sauce. Mix and stir fry until sauce evenly coats the noodles. Give noodles a taste and add in another 1-2 tablespoons of stir-fry sauce to your preference. Keep in mind that sausages will add extra saltiness to overall noodle dish.
- Add in chives. Mix well. Cook for about 1 minute more or until noodles are to preferred tenderness. Do not overcook. Enjoy!