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Kuey Teow Goreng (Fried White Flat Noodle )

Malaysia Cooking Class
Malaysia Cooking Class

Kuey Teow Goreng (Fried White Flat Noodle )

Picture this: a sizzling wok, the aroma of soy sauce, and the sound of noodles dancing in harmony. Kuey Teow Goreng is a Malaysian masterpiece! These flat rice noodles soak up the flavors of prawns, chicken, and veggies, creating a symphony of tastes in every bite. It's a culinary journey you won't want to miss! Where was the most memorable place you had Kuey Teow Goreng? Share your foodie tales! #malaysiacookingclass #TasteOfMalaysia #FoodieAdventures 🍤🥢


Chili Paste:

▢1 oz. seeded dried red chilies, soak in water

▢3 small shallots or pearl onions (peeled and sliced)

▢1 teaspoon oil

▢1 pinch salt

Sauce (mix well):

▢5 tablespoons soy sauce

1 tablespoons oyster sauce

▢1/2 teaspoon salt

Other Ingredients:

3 cloves garlic (chopped finely)

▢12 shelled prawn

▢1 lb. fresh flat rice noodles (completely loosened and no clumps)

▢1 lb. blood cockles (extract the cockles by opening its shell)

▢1 bunch fresh bean sprouts (rinsed and drained)

▢1 large egg

▢1 bunch chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)


Grind all the ingredients of the chili paste using a mini food processor until fine. Heat

up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set


Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2

tablespoons oil/lard into the wok and add half the portion of chopped garlic into the

wok and do a quick stir then add chili paste.

Transfer the prawn into the wok. Make a few quick stirs with the spatula until the prawn

starts to change color and you smell the aroma.

Add half the bean sprouts into the wok.

Immediately follow by half portion of the flat noodles.

Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well.

Using the spatula, push the noodles to one side, and add a little oil on the empty area

and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the

egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.

Add some cockle clams into the wok.

Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple

of quick stirs, dish out and serve immediately


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