Made with AI
Chicken Char Kuey Teow
Ingredients
- flat rice noodles400 g
- chicken breast, sliced200 g
- bean sprouts100 g
- Chinese chives100 g
- large eggs2 pcs
- fish cake, sliced80 g
- light soy sauce2 tablespoons
- dark soy sauce1 tablespoon
- chili paste2 tablespoons
- vegetable oil2 tablespoons
- garlic, minced2 cloves
Instructions
- 1
Prepare all ingredients: slice the chicken breast and fish cake, mince the garlic, and cut the Chinese chives into 5 cm lengths.
- 2
Heat 1 tablespoon of vegetable oil in a large wok over high heat. Add the minced garlic and stir-fry for 10 seconds until fragrant.
- 3
Add the sliced chicken breast and stir-fry until the chicken is just cooked through, about 2-3 minutes. Remove the chicken from the wok and set aside.
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the flat rice noodles and stir-fry for 1 minute, loosening the noodles gently.
- 5
Push the noodles to one side of the wok. Crack the eggs into the empty space and scramble them until just set, then mix with the noodles.
- 6
Add the cooked chicken, sliced fish cake, chili paste, light soy sauce, and dark soy sauce. Stir-fry everything together for 2 minutes, ensuring the noodles are evenly coated with the sauces.
- 7
Add the bean sprouts and Chinese chives. Stir-fry for another 1-2 minutes until the vegetables are just wilted but still crisp.
- 8
Taste and adjust seasoning if needed. Serve hot immediately.
