Malaysian kway teow goreng recipe

A Malaysian noodle recipe packed with prawns and squid by Satay House for Taste of London 2011

Serves 4


  • 3 tbsp cooking oil
  • 40g onion, sliced
  • 2 cloves garlic, chopped
  • 150g prawns, shelled
  • 150g squid, quartered
  • 100g Chinese leaf, sliced
  • 100g choi sum, cut 6cm lengths
  • 2 eggs, lightly beaten
  • 250g fresh flat rice noodles (ho fun)
  • 1 tbsp oyster sauce
  • 1 tsp thick caramel soy sauce
  • ½ tsp salt
  • 1 tbsp chilli paste (dried red chilli, boiled for 10 minutes then drained and blended)
  • 50g beansprouts

To serve

  • 1 tbsp dried fried shallots or chopped chillies


  1. Heat the oil in a wok over a medium flame. Fry the onion and garlic until aromatic then turn up the heat, add the prawns and squid and fry for about 30 seconds until they start to curl.

  2. Add the Chinese leaf, choi sum and after 30 seconds add the eggs. Stir to scramble then add the flat noodles and stir-fry until the noodles are seared.

  3. Add the oyster sauce, soy sauce, salt and chilli paste, stirring continuously to mix well and prevent burning. Finally add the beansprouts and stir for a few more seconds before serving topped with dried fried shallots or chopped chillies.


Average rating: 4/5
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