Wet Fried Flat Rice Noodles
40 minutes
1 big plate of Wet Fried Flat Rice Noodles
Wet Fried Flat Rice Noodles is a popular noodle dish in Malaysia and Singapore. It is a variation of the traditional char kuey teow, which is typically dry and stir-fried. The "wet" version as the name suggests, includes more sauce or gravy, giving the dish a moist consistency.
Nutrition Value in 1 Serving
Calories
539.4 kcal
Carbohydrate
38.4 g
Protein
26.7 g
Fat
31.0 g
Sodium
1015.7 mg
Ingredients A: finely blended
| 5 pips | Garlic |
| 3 nos | Shallot |
| 5 pcs | Dried chilies |
Ingredients B: noodles
| 125 ml | Cooking oil |
| Enough | Water |
| 4 nos | Egg |
| 300 g | Medium size prawn |
| 250 g | Cockles |
| 400 g | Flat rice noodles, rinsed |
| 70 g | Bean sprout |
| 50 g | Chives |
| Enough | Fried onion |
Ingredients C: seasoning sauce (mixed well)
| 3 tbsp | Sweet soy sauce |
| 1 tbsp | Dark soy sauce |
| 3 tbsp | Oyster sauce |
| 2 tbsp | Chili sauce |
| 2 tsp | TUMIX® Anchovies Stock Seasoning |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Heat the oil, sauté the blended ingredients until aromatic and oil separates.
- Pour in the seasoning and water, let it simmer for a while, stirring continuously.
- Breaks the egg into the wok while stirring continuously. Add in the cockles and prawns.
- Add the noodles, chives and bean sprout. Stir well.
- Garnish with fried onions and serve with pickled chilies for a mouthful of enjoyment.
With the application of AJI-NO-MOTO®, it is able to reduce about 11% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
TUMIX® Anchovy Stock Recipes
