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Singapore Fried Kway Teow with Preserved Radish
A classic Singaporean stir-fried noodle dish featuring flat rice noodles and yellow noodles wok-fried with dark soy sauce, shrimp, cockles, chives, bean sprouts, and the distinctive savory crunch of preserved radish (chai poh).
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- 250 g Flat Rice Noodles (Kway Teow)(fresh, separated)
- 150 g Yellow Noodles(fresh, blanched)
- 100 g Shrimp(peeled and deveined)
- 100 g Cockles(shelled and purged of sand)
- 50 g Preserved Radish (Chai Poh)(sweet or salty, chopped)
- 3 cloves Garlic(minced)
- 50 g Chinese Chives(cut into 2-inch lengths)
- 100 g Bean Sprouts
- 2 large Eggs
- 2 tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 3 tbsp Lard or Vegetable Oil
- 1/2 tsp White Pepper
- 1 tbsp Chilli Paste (optional)
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- 1
Prepare the sauce: Mix dark soy sauce, light soy sauce, oyster sauce, white pepper, and optional chilli paste in a small bowl.
- 2
Heat lard or oil in a wok over high heat until smoking. Add minced garlic and chopped preserved radish, stir-fry for 30 seconds until fragrant.
- 3
Add shrimp and cockles, stir-fry until the shrimp turns pink and cockles start to open. Push ingredients to one side of the wok.
- 4
Crack eggs into the empty side of the wok and scramble them lightly. Once almost set, mix them with the other ingredients.
- 5
Add the fresh flat rice noodles and blanched yellow noodles to the wok. Pour the prepared sauce over the noodles.
- 6
Stir-fry vigorously, ensuring the noodles are evenly coated with the sauce and slightly charred. This should take about 5-7 minutes. Use a spatula to break up any clumps of noodles.
- 7
Add the Chinese chives and bean sprouts. Toss for another minute until the chives are wilted and bean sprouts are slightly tender but still crisp.
- 8
Serve immediately, ensuring a good mix of noodles, seafood, and vegetables in each portion.
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- âUse a very hot wok for that characteristic smoky 'wok hei' flavor.
- âDon't overcrowd the wok; cook in batches if necessary.
- âFresh noodles are crucial for texture. If using dried, soak them according to package directions.
- âEnsure cockles are well-purged to avoid grit.
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- Omit cockles if preferred or unavailable.
- Add sliced fish cake for extra texture and flavor.
- Use pork lard for a richer taste.