Kuay Teow Gai Kua
Pan-Fried Rice Noodles With Chicken And SquidThis fresh noodle dishis a mild version of Chicken Pad See Ew(Pad See Ew Gai). It’s a simple, very popular street noodle withsquid and chicken added. It’s one of my favorites when I want a lighter meal.Most noodle dishes are loaded with sauce and salt, and this one is my go-towhen I need a break from heavier foods.
Ingrediënten
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 4 oz 113 g chicken thighs or chicken breast, sliced thin
- 2 cloves garlic minced
- 2 eggs
- 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
- ½ cup 100 g squid
- 3½ tbsp 53 ml oyster sauce
- 1 tbsp 15 ml soy sauce
- 2 scallions sliced on the bias Pinch white pepper
- 2 large leaves green-leaf lettuce
Instructies
- In a large skillet, heat the oil over high heat.
- When you see a wisp of white smoke, add the chicken to the pan and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
- Stir in the garlic and sauté until it’s light brown.
- Crack the eggs into the hot pan and lightly scramble them until they’re barely set, about 1 minute.
- Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
- Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through.
- Taste and adjust any of the seasonings if you’d like.
- Top with the scallions and white pepper, and give it one final toss to warm the scallions.
- Tear the lettuce into bite-sized pieces and place on a large serving plate.
- Plate the hot noodles on top of the lettuce and serve.
