Ingredients
The following ingredients have 2 Servings
- 500 grams kway teow noodles (16 oz, see notes 1)
- 2 Tbsp lard (or cooking oil of your choice)
- 100 grams choy sum (about 3.5 oz)
- 100 grams mung bean sprouts (about 3.5 oz)
- 3 Tbsp Soy sauce (or more to taste)
- 1/4 tsp Ground white pepper
- Salt to taste
- 2 cloves garlic (peeled and smashed or finely minced)
- 3 stalks green onion
- 2 large eggs
Instruction
- If you use store-bought pre-cut fresh kwetiau like I did, steam or microwave them briefly until just softened and then separate each strand. If you use dry kwetiau noodle stick, simply soak them in water for 30 minutes or until they are softened and pliable. Discard the soaking water
- Separate the stalks and leaves of yu choy. Cut the stalks into smaller pieces so it's easier for people to eat. Separate the green and white parts of green onion and cut into about 3 inches long strips
- Preheat wok over high heat until you can see smoke rising. Add the lard or cooking oil. Add garlic and stir fry very briefly, about 5 seconds or so. Add the white parts of green onion and stir fry for another 10 seconds. Add the stalks of yu choy and stir fry until the stalks are no longer tough, but still crunchy. Add the leaves and stir fry for another 10 seconds or so until just started to wilt
- Add the flat rice noodles along with seasonings. Stir to mix everything. If you want to add eggs, push the noodles to the side and crack in eggs in the middle. Let them cook undisturbed for about 20 seconds, then break into large chunks and stir to mix everything. Take care not to stir to much that you break the noodles into short little pieces. Add beansprouts and green parts of green onion and stir fry until the beansprouts just started to soften but still crunchy. Turn off the heat and serve immediately
