Kwai Fah Sang Mee

Tested Recipe with Slight Adjustment Adapted from Chef Chay Foo Kiong’s Tasty Noodles




2 nos egg noodles

30g carrot (cut into strips)

1 stalk spring onion (shredded)

80g crab meat (scalded)

2 eggs (beaten)

4 tbsp lard



½ tsp sugar

½ tsp salt

½ tsp chicken seasoning powder

Dash of ground white pepper


2/3 tbsp light soy sauce

Dipping sauce: (mixed together)

Some red chillies (cut into rings)

Some soy sauce

Preparation Instructions:

  1. Heat wok with half cup of oil, loosen noodle and shallow-fry over low heat till golden yellow. Drain off oil, blanch in boiling hot water and use low heat to soften noodle. Remove and drain well.
  2. Place egg, seasoning (A) in a big bowl, add in no. (1), ½ amount of crab meat and ½ amount of carrot, mix well.
  3. Heat wok with lard, add in no. (2). Shallow-fry over low heat, add in seasoning (B), remaining crab meat and carrots. Keep on stir-frying, scatter in spring onions, toss and dish up. Serve with dipping sauce.

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