Kueh Teow Siram (Flat Rice Noodles with Silky Egg Sauce)
Cook Time 20 minutes
250 g fresh rice noodles, wide cut
2 tsp. oil
½ tsp. soya sauce
½ tsp.thick soy
2 tsp. oil
2 tsp. garlic, minced
Variety of seafood or chicken sliced
1 ½ cups of chicken stock OR water
⅔ tsps. chicken stock granules
1 tsp. oyster sauce
Dash of pepper
Pinch of salt
Chinese greens, cut into 2” lengths
1 ½ tbsp. tapioca starch or cornstarch mixed with an equal amount of water
Heat 1 tsp oil in wok until smoking hot.
Add noodles, toss, then add the two sauces. (Add more if required)
Colour the noodles with the sauce.
Remove from the heat and set aside.
Heat oil, then add minced garlic and saute until aromatic and light brown in colour.
Add seafood or meat and cook for ½ – 1 minute.
Add chicken stock or water, chicken stock granules, oyster sauce, pepper and Chinese greens.
Season with salt and pepper.
Bring to a low simmer; once meat is cooked through, stir in tapioca starch mixture.
Stir for about 10 – 20 seconds until the mixture is thickened, then turn off heat.
Stir in eggs to obtain a silky egg sauce.