1 packet x 450g kuey teow
1 tsp dark soy sauce
150g cauliflower (cut into pieces)
100g oyster mushroom (cut into strips)
½ carrot (cut into flower design)
6 baby young corn (slice into half diagonally)
50g sugar snap peas (trimmed)
140g prawns (trimmed)
140g squids (cleaned and cut into ring)
1 tbsp chopped garlic
4 green bird’s eye chillies (smashed)
2 kaffir lime leaves (cut into strips)
2 tbsp cooking oil
1 tbsp soy bean paste
1 tbsp vegetarian oyster sauce
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp concentrated chicken stock
¼ tsp ground white pepper
2 calamansi (juiced)
2 tbsp corn starch mixed with 3 tbsp water
1 red chilli (sliced)
1 green chilli (sliced)
2 calamansi (halved)
1 stalk Chinese celery (chopped)
- In a mixing bowl, add in kuey teow and dark soy sauce. Toss well and set aside.
- Heat up a non-stick skillet, add in kuey teow with dark soy sauce. Constantly stir-frying until heated through. Dish out to two separate serving plate.
- Heat up a skillet with 2 tbsp of cooking oil, saute chopped garlic and green bird’s eye chillies until fragrant.
- Add in kaffir lime leave, saute until fragrant.
- Add in soy bean paste, saute until fragrant.
- Add in water, vegetarian oyster sauce, fish sauce, light soy sauce, concentrated chicken stock and ground white pepper and bring to a boil.
- Add in cauliflower, oyster mushroom, carrot and baby young corn. Continue to simmer until the cauliflower turn soft.
- Thicken the sauce with corn starch solution.
- Add in prawns, squids and sugar snap peas. Stir to combine and continue to simmer until just cooked.
- Add in calamansi juice, stir to combine.
- Pour ½ portion of the gravy into each serving platter with kuey teow. Garnish with red chilli, green chilli, chopped Chinese celery and calamansi. Serve immediately.