Fried Kuey Teow

Savor the irresistible flavors of Fried Kuey Teow, a beloved Malaysian street food dish that's quick, flavorful, and perfect for weeknight dinners. This stir-fried delight features silky flat rice noodles tossed with plump shrimp, tender chicken slices, crunchy bean sprouts, and aromatic chives. A umami-rich sauce made of light and dark soy sauces, oyster sauce, and optional chili paste infuses every bite with bold and savory notes. Cooked to perfection in a hot wok with scrambled eggs and minced garlic, this dish is ready in just 35 minutes from start to finish. Whether you're craving a taste of Southeast Asia or looking for an easy one-pan recipe, Fried Kuey Teow delivers on all fronts. Serve it fresh and hot for an authentic and satisfying meal. Perfect for fans of noodles, quick dinners, and Asian flavors!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g Kuey Teow (flat rice noodles)
• 200 g Medium shrimp, peeled and deveined
• 150 g Chicken breast, sliced thin
• 100 g Bean sprouts
• 50 g Chives, cut into 2-inch lengths
• 2 large Eggs
• 4 cloves Garlic, minced
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Fish sauce
• 1 tbsp Chili paste (optional)
• 3 tbsp Vegetable oil
• 0.5 tsp Salt
• 0.25 tsp White pepper

Directions

Step 1

Start by soaking the rice noodles in warm water for about 15 minutes or until they are softened. Drain and set them aside.

Step 2

In a small bowl, mix together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and chili paste, if using. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and stir-fry for 10-15 seconds until fragrant.

Step 4

Add the shrimp and chicken slices into the wok. Stir-fry for about 3-4 minutes until the shrimp turns pink and the chicken is cooked through. Remove and set aside.

Step 5

Heat the remaining 2 tablespoons of oil in the same wok. Crack the eggs into the pan and scramble them gently.

Step 6

Add the drained noodles into the wok, along with the prepared sauce mixture. Toss and stir-fry for 2-3 minutes, mixing well to ensure the noodles are coated in the sauce.

Step 7

Return the cooked shrimp and chicken to the wok. Add the bean sprouts and chives. Stir-fry everything together for another 1-2 minutes.

Step 8

Season with salt and white pepper to taste. Stir well to combine all ingredients with the seasoning.

Step 9

Remove from heat and serve the fried kuey teow immediately while hot. Enjoy your meal!

Nutrition Facts

Serving size	1152.5 grams (1152.5g)

Amount per serving	% Daily Value*
Calories	1818

Total Fat 58.50g	75%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 25.30g
Cholesterol 890mg	297%
Sodium 6680mg	290%
Total Carbohydrate 194.30g	71%
Dietary Fiber 8.00g	29%
Total Sugars 8.30g
Protein 127.30g	255%

Vitamin D 441IU	2206%
Calcium 280mg	22%
Iron 9mg	47%
Potassium 1653mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 28.1%

Carbs: 42.9%