Chaozhou Rice Noodles (Teochew Kway Teow)
Chaozhou rice noodles are smooth and tender with rich rice aroma. Stir-fried with shrimp and bean sprouts, this dish is a classic street food in Chaoshan region, full of wok hei.
Ingredients
12 items- Dried Chaozhou rice noodles 200g
- Fresh shrimp 100g
- Bean sprouts 100g
- Chinese chives 50g
- Eggs 2
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Fish sauce 1 tsp
- Sugar 1/2 tsp
- White pepper powder a pinch
- Cooking oil 2 tbsp
- Minced garlic 1 tsp
Nutrition
Steps （7 steps）
Soak dried noodles in warm water for 15 minutes until soft and chewy; drain. In a wok, heat 1 tbsp oil over medium heat, scramble eggs until set; remove.
Add another 1 tbsp oil, sauté minced garlic over high heat for 10 seconds, then add shrimp and stir-fry until pink, about 1 minute; remove.
In the same wok, stir-fry bean sprouts over high heat for 30 seconds until slightly tender.
Add noodles, use chopsticks to loosen, and stir-fry over high heat for 2 minutes until evenly heated.
Pour in light soy sauce, dark soy sauce, fish sauce, and sugar; stir-fry for 1 minute until each noodle is coated and fragrant.
Return eggs and shrimp, add chives, stir-fry over high heat for 30 seconds until chives are just wilted. Sprinkle white pepper and toss well.
Transfer to a plate and garnish with chopped scallions or chili threads.
Tips
Do not soak noodles too long or they will break during stir-frying. Use high heat throughout to achieve the wok hei. Prepare all ingredients beforehand and cook quickly.
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