Cantonese Style Kung Fu Kuey Teow

It's been very cold for the past few days, I'm longing for something warm and filling but tired of soups, though hubby can eat soups for the rest of his life! Not me definitely, and time like this, I wish I'm back in Kuala Lumpur, where everything is within reach..

I remember when we there last April, kids really love eating Kung Fu noodle, and I feel like making this for dinner. They saw me busy in the kitchen chopping and cleaning..they did asked me what am I doing, and I told them: surprise! You gonna love it..trust me!

They did and so do us..

Cantonese Kung Fu Kuey Teow/Noodle

 

Ingredients:

 

For Noodle

500g flat rice noodle

2 eggs

1 tbsp thick Soy Sauce

1 tbsp vegetable oil

 

Beat egg, heat oil in the pan. Add eggs, noodle and soy sauce, fried until crisp, reserved.

 

For Gravy

3 garlic cloves, crushed

150 g prawn

100 g chicken meat, stripes

2 bowl mix veges (bak choy/chinese cabbage/baby corn/carrot)

2 cups chicken stock

1 tbsp oyster sauce

1 tsp (or more) light soy sauce

1 tsp white pepper

Salt if needed

2 tbsp oil

 

2 tbsp corn flour*

1/2 cup water*

2 white eggs, beaten lightly

 

* Mix the corn flour and water before adding into the broth

 

Heat oil over medium heat. Add crushed garlics and fry until golden, add chicken and prawn. Add oyster sauce, light soy sauce, pepper and chicken stock, let it simmer for few minutes. Add vegetables and *corn flour mixture. Pour in the beaten white eggs slowly until the broth turn thick. Season well.

 

To serve

Place the noodle in the serving plate and pour the broth on top. Serve hot with pickled chili (I will put up a post for the pickled chili)