Stir-fried Kway Teow

Stir-fried Kway Teow is a famous stir-fried rice noodle dish in Indonesia and Singapore. The singaporean call this dish as Char Kway Teow, while indonesian call it as Kway Teow Goreng (Stir-fried Kway Teow). Singaporean Char Kway Teow normally use bean sprouts and lap cheong (chinese pork sausage) and seafood (eg.:shrimps). On the other hand, indonesian kway teow use more chicken or beef and choy sum. Here I made the indonesian kway teow.

Ingredients:

- 250 g fresh rice noodles (or 100g dried rice noodles, boiled)
- 2 tbsp oil
- 2 eggs, lightly beaten
- 300 g chicken fillet or beef, thinly sliced
- 3 tbsp kecap manis (Indonesian sweet soya sauce)
- 1 ½ tbsp soy sauce
- 1 ½ tbsp oyster sauce
- 300 g choy sum or gai larn, cut into bite size
- ¼ tsp white pepper powder
- Lemon wedges to serve (optional)

Method:

1) Put fresh rice noodles in boiling water for 30 seconds, and then drain the water. Set aside.
2) Heat a wok over medium heat, add 1 tbsp of the oil and swirl to coat the base and side. Add the egg and cook into scramble egg.
3) Add the remaining oil, add the sliced chicken fillet or sliced beef and stir-fry until brown.
4) Combine the kecap manis, soy sauce and oyster sauce in one small bowl, then add to the wok.
5) Add choy sum or gai larn and the rice noodles to the wok. Stir-fry for 3 minutes or until the choy sum becomes slightly tender but not very soft.
6) Add white pepper powder and stir well.Serve warm with lemon wedges.

Yield: 2-4 servings