Kway Teow Goreng

I love noodles! Not so much the dried ones and preferably the fresh ones you get from the wet market in Singapore. There’s such a huge variety of noodles and the various preparation from the Chinese, Malay and Indian Muslim stalls that I think I will write a separate chapter on it altogether!

This recipe here is bordering towards the Indian Muslim version. Goreng means fried and the noodles used is the rice noodles called ‘kway teow’. It is a flat noodle about 0.5 cm in width and white in colour. Of course, you can use any type of noodle based on your preference.


  • Kway Teow – 1 and half packets
  • Onion – 1 big (paste)
  • Garlic – 3 cloves (minced)
  • Dried chilli – 10-15 pieces (soak in hot water and grind to a paste)
  • Tauhu – 2 small pieces (cut into small cubes)
  • Fish cake (optional) – 1 piece (cut into small cubes)
  • Taugeh (bean sprouts) – 100 gms
  • Sawi (leafy vegetable)- 1 bunch (cut the stems and leaves separately)
  • Eggs – 3
  • Soya sauce
  • Salt
  • Oil
  • Tomato ketchup – optional


  • Grind the onion to make a paste and add a little water if required.
  • Heat oil in a wok and pan fry the tauhu. Once brown, keep it aside and fry the fish cake in the same oil till brown and keep it aside too.
  • Add more oil if needed and fry the garlic for a minute or so followed by the onion paste. Fry for couple of minutes then add the chilli paste.
  • Let it cook in slow heat for few minutes.
  • Add the sawi stems and cover to let it cook well.
  • Make a well in the center and add the eggs and scramble them in the well.
  • Add the noodles and salt and stir well. If you find the noodles looking dry, you may add half a cup of water and cover and let it cook.
  • Add the sawi leaves, tauhu and fish cake and stir well. Continue cooking uncovered.
  • If it’s too spicy add tomato ketchup and adjust according to taste.

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