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.




