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Title: Fried Kway Teow (Fried Rice Stick Noodles)
Categories: Malaysian
Yield: 1 Batch

4 tb Oil
5 cl Garlic; minced
5 Dried chillies; up to 10,
-cut into lengths, soaked to
-softed, then ground to a
-paste
5 oz Chicken breast (150 g);
-thinly sliced
5 oz Medium fresh praws (150 g);
-peeled and deveined
1 lb Fresh flat rice noodles
-(kway teow) (500 g) -OR-
8 oz Dried rice stick noodles
-(250 g)
4 oz Chye sim (125 g)
2 lg Eggs; beaten
2 tb Soy sauce
2 tb Black soy sauce
2 Garlic chives; minced
2 c Bean sprouts (150 g); tails
-discarded
60 g Shelled fresh cockles,
-clams, or mussels, (16 to
-20) (optional)
1/4 ts Salt

Heat the oil in a wok over high heat and stir-fry the garlic until
brown, about 2 minutes. Add 1 to 2 tb of the chilli paste and
stir-fry for another minute. Add the chicken and prawns, and stir-fry
for 3 minutes or until cooked.

Add the noodles, chye sim and eggs, and stir-fry over high heat for 2
minutes until the vegetable is wilted and the eggs are cooked. Add
the soy sauces, chives, bean sprouts, cockles, and season with the
salt. Stir-fry until all the ingredients are thoroughly heated. Serve
immediatley.

Tips:

Malaysian Chinese versions of this dish add pork, fried pork
cracklings, and sweet slices of lap cheong dried sausage.

Chye sim is a leafy green vegetable with crunchy stems, which are
similar in taste and texture to bok choy, which may be substituted.
Mustard greens or sliced cabbage may also be used.

Recipe by The Food of Malaysia, Periplus 2005

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