Spicy Fried Kway Teow (Kuey Teow Goreng)

Name: Spicy Fried Kway Teow (Kuey Teow Goreng)
Total time: 20 min
Yield: 2 servings
Cuisine: malay
Ingredients: 400 g Flat rice noodles (Kway Teow); 2 pieces Shallots; 1 tbsp Garlic; 2 tbsp Chili Boh; 2 pieces Fish cake; 0.5 cup Chives; 1 cup Bean sprouts; 1 tbsp Dark soy sauce; 3 tbsp Cooking oil; 1 tbsp Oyster sauce; 1 tbsp Light soy sauce; 0.25 tsp Salt; 0.25 tsp White pepper powder; 0.25 cup Water; 1 piece Banana leaf

This recipe demonstrates how to make a Malaysian-style spicy fried kway teow, known as Kuey Teow Goreng. Unlike the Chinese stir-fried kway teow, this version involves simmering the noodles in a spicy sauce until soft and flavorful, with an added smoky 'wok hei' from an initial quick stir-fry.

20 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

560

Calories

16g

Protein

67g

Carbs

25g

Fat

Scale recipe

2 servings

Original recipe

Ingredients15 items

Produce

🧅Shallots2 pieces

🧄Garlic1 tbsp

🌿Chives½ cup

🌱Bean sprouts1 cup

🍃Banana leaf1 piece

Seafood

🐟Fish cake2 pieces

Pantry

🍜Flat rice noodles (Kway Teow)400 g

🌶️Chili Boh2 tbsp

🍶Dark soy sauce1 tbsp

🌻Cooking oil3 tbsp

蚝Oyster sauce1 tbsp

醬Light soy sauce1 tbsp

💧Water¼ cup

Spices

🧂Salt¼ tsp

⚪White pepper powder¼ tsp

Instructions

1
Separate the flat rice noodles (Kway Teow) by hand to loosen them, ensuring they are not clumped together.
2
Mince the shallots and garlic.
3
Slice the fish cakes into thin pieces.
4
Chop the chives into 1-inch segments and wash the bean sprouts.
5
Heat a wok over high heat until smoking. Add 1 tbsp of cooking oil and swirl to coat the wok. Add the kway teow and dark soy sauce. Stir-fry quickly until the noodles are evenly coated and have a smoky flavor. Remove from the wok and set aside.
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6
Add 2 tbsp of cooking oil to the same wok. Add the minced shallots and garlic. Stir-fry until fragrant and lightly browned.
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7
Add the chili boh to the wok and stir-fry until fragrant and the oil separates (the chili paste darkens).
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8
Add oyster sauce, light soy sauce, salt, white pepper powder, and water to the wok. Stir well and bring to a simmer. Cook for about 1 minute until the sauce thickens slightly.
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9
Add the sliced fish cake and the pre-fried kway teow to the sauce in the wok. Ensure the heat is on high and mix well to combine.
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10
Once the sauce has slightly reduced and coated the noodles, add the bean sprouts and chopped chives. Stir-fry quickly until the vegetables are just cooked but still crisp.
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11
For an enhanced aroma, briefly heat a banana leaf over the flame. Transfer the hot Kuey Teow Goreng onto the banana leaf or a serving plate and serve immediately.
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