Kuey Teow Ladna

Kuey Teow Ladna


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

500ml water


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)

Preparation Instructions:

  1. In a mixing bowl, add in kuey teow and dark soy sauce. Toss well and set aside.
  2. 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.
  3. Heat up a skillet with 2 tbsp of cooking oil, saute chopped garlic and green bird’s eye chillies until fragrant.
  4. Add in kaffir lime leave, saute until fragrant.
  5. Add in soy bean paste, saute until fragrant.
  6. Add in water, vegetarian oyster sauce, fish sauce, light soy sauce, concentrated chicken stock and ground white pepper and bring to a boil.
  7. Add in cauliflower, oyster mushroom, carrot and baby young corn. Continue to simmer until the cauliflower turn soft.
  8. Thicken the sauce with corn starch solution.
  9. Add in prawns, squids and sugar snap peas. Stir to combine and continue to simmer until just cooked.
  10. Add in calamansi juice, stir to combine.
  11. 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.

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