TEOW
(STIR-FRIED SEAFOOD RICE NOODLES)
INGREDIENTS: (4 Generous serves)
1 pkt (1kg/2.2lbs) fresh flat rice noodles – (preferably
unrefrigerated)
16 medium green (raw) prawns – shelled & de-veined
200gms/7ozs calamari (squid) tubes
8 fish balls – halved (optional)
4 eggs – lightly beaten with fork
200gms/7ozs bean shoots – washed and drained
3 – 4 baby bok choy
3 sprigs fresh garlic chives (or chives) – cut into 2cms/1″
lengths
1 large onion – peeled and cut into wedges
3 cloves garlic – peeled and finely minced
2 tsps Sambal Oelek (or more to taste)
2 tsps dark thick soy sauce
2 dsps oyster sauce
1 heaped tsp chicken stock powder
2 – 3 tbsps cooking oil
METHOD:
Pluck the larger leaves off the bok choy at the base and wash thoroughly.
Cut these into bite-sized pieces and the bases with the smaller, younger leaves
into halves or quarters, lengthways.
Break the kway teow (rice noodles) into pencil length pieces. (If the kway teow
had been stored in a fridge and are compacted, prick a few holes in the bag and
heat in microwave for about a minute to soften so they’re easier to
separate/loosen.)
Heat oil in a wok over high heat and using a spatula, stir-fry the onions and
garlic for about a minute.
Add the lightly beaten eggs and scramble with the onions and garlic.
Add Sambal Oelek and chicken stock powder, stir well.
Add the bok choy and stir-fry until slightly limp.
Add squid, prawns and fish balls (if used) and stir well.
Add the separated/loosened noodles to the wok and stir to mix with the various
ingredients until noodles are heated through.
Drizzle the thick soy sauce over noodle mixture, stir well.
Next drizzle the oyster sauce and again, stir well.
Add the bean shoots and chives and quickly stir through.
Remove from heat and serve immediately with
Roasted Chilli Shrimp Sprinkle, if desired.
OzLadyM