teow noodles in cold water for 3 minutes. Drain and spread on a tray
covered with a cloth to dry.
devein prawns, and cut into small pieces. Dice sausage. Rinse mustard
greens or spinach, shake out water and cut into 5cm (2 inch) pieces.
Steep beanshoots in boiling water for 2-3 minutes, then drain well and
Heat 1 tbsp
oil or lard and fry prawns, cuttlefish, chicken or pork and sausage for
3 minutes. Remove and set aside, keeping warm. Add another tablespoon
oil and fry mustard greens or spinach and beanshoots for 1 minute.
Remove and mix with the cooked meat.
Add more oil
or lard and fry crushed garlic. Cut kway teow noodles into 15cm (6 inch)
pieces for easier handling and drop into the pan. Stir-fry for 4-5
minutes until slightly crisped on the edges. Sprinkle on sugar, oyster
sauce, shredded spring onions and soya sauce.
white pepper and salt (if used), then add cooked meat and vegetables.
Stir all together and cook for a further 2 minutes. If using eggs, break
onto noodles and stir in. Turn heat off immediately. Lift onto a large
serving plate and garnish with chopped chili and spring onion. Serve
with small dishes of chili sauce.
Note - If
kway teow is to be served with several other dishes reduce the quantity
by about half.
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