Kuih Teow Goreng

Name: Kuih Teow Goreng
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 lb fresh round rice noodles, separated; 1/2 lb shrimp, peeled; 1 tbsp dried scallops, soaked and shredded; 4 cloves garlic, minced; 2 cups bean sprouts; 4 oz Chinese chives, cut into 2-inch pieces; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 3 tbsp vegetable oil; 2 egg, beaten; 1/2 lime

Malaysian stir-fried rice noodles with shrimp, cockles, and egg. Similar to char kuay teow but with round rice noodles instead of flat ones - wok-tossed until perfectly charred and fragrant.

23 minMediumServes 4380 cal/serving

MalaysianLunchStovetopStandard

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Ingredients

1 lb fresh round rice noodles, separated
1/2 lb shrimp, peeled
1 tbsp dried scallops, soaked and shredded
4 cloves garlic, minced
2 cups bean sprouts
4 oz Chinese chives, cut into 2-inch pieces
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
2 egg, beaten
1/2 lime

Instructions

1

Heat 3 tbsp vegetable oil in a wok over high heat until it begins to smoke.
2

Add 4 cloves minced garlic and stir-fry for 15 seconds until fragrant.
3

Add 1/2 lb shrimp, peeled and 1 tbsp dried scallops, soaked and shredded and stir-fry for 2 minutes until the shrimp turns pink.
4

Push everything to the side and crack 2 beaten egg into the center. Scramble until partially cooked, then mix with the shrimp.
5

Add 1 lb separated fresh round rice noodles and use two spatulas to break apart and toss constantly for 1-2 minutes to prevent sticking.
6

Add 1 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tbsp oyster sauce and continue tossing for 1 minute.
7

Add 2 cups bean sprouts and 4 oz cut into 2-inch pieces Chinese chives and toss for 30 seconds.
8

Remove from heat, squeeze 1/2 lime juice over, and serve immediately.

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Questions

What can I use instead of oyster sauce in Kuih Teow Goreng?

The entry for Kuih Teow Goreng calls for 1 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use frozen shrimp instead of shrimp in Kuih Teow Goreng?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Kuih Teow Goreng uses 1/2 lb shrimp, peeled.

Can I make Kuih Teow Goreng gluten-free?

Yes. The gluten in Kuih Teow Goreng is 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Kuih Teow Goreng contain shellfish?

Yes: 1/2 lb shrimp, peeled, 1 tbsp dried scallops, soaked and shredded and 1 tbsp oyster sauce. The full allergen list for this entry is gluten, eggs, soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Kuih Teow Goreng?

Refrigerate what is left of Kuih Teow Goreng within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Rojak salad
Soto Ayam Kuning soup
Teh Tarik drink

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