Fried Kway Teow in Creamy Egg Sauce

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets

Fried Kway Teow in Creamy Egg Sauce

 

Ingredients:

415g kway teow (flat rice noodles) (loosen)

3 cloves garlic (peeled and chopped)

3 slices young ginger

80g boneless & skinless chicken breast (thinly sliced)

8 prawns

1 stalk choysum (sectioned)

8 slices carrot

1 egg

½ tbsp fried shallot oil

Seasonings A:

½ tsp cooking caramel

1 tbsp light soy sauce

Seasonings B:

4 cups water

1 tbsp oyster sauce

½ tsp salt

½ tsp sugar

1 tbsp Chinese cooking wine

1 tsp chicken seasoning powder

1/8 tsp ground white pepper

Starch solution (mixed well):

1 tbsp tapioca starch

1 tbsp potato starch

¼ cup water

1 egg white (whisked)

Preparation Instructions:

  1. Remove prawn heads and shells (leave the tails intact), devein. Rub with a little salt, wash, drain and combine evenly with a little sugar, marinate for a while.
  2. Heat up wok over high heat and add some oil into wok. Add in kway teow and stir-fry briefly, add in seasonings A and stir-fry over high heat till aromatic and lightly brown. Transfer to a deep plate and set aside.
  3. Heat up a little oil in the same wok, sauté chopped garlic and ginger slices till fragrant. Add in remaining ingredients (except egg and fried shallot oil) and stir-fry briefly. Add in seasonings B, bring to a boil and cook till all the meats are well-done.
  4. Thicken the sauce with starch solution and remove from heat. Immediately add in egg and stir gently. Sprinkle fried shallot oil over and stir well. Pour it over the kway teow and serve hot with pickled green chili.

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