Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.
The first time I cooked kway teow (Chinese flat rice noodles) went pretty well, and I really enjoyed the texture of the noodles, so I thought I'd try another version with a different meat! I had some frozen chicken fillets so I thought I'd try with chicken this time.
Ingredients:
- 450g kway teow
- 3 eggs
- 2 carrots
- 80g white crab mushroom
- 200g spinach
- 300g frozen chicken fillet
- vegetable oil
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- Korean red chili pepper power (or gochugaru)
- chopped garlic
Step 1: If you're using frozen chicken like I am, defrost the chicken by soaking in tap water. You can also do this overnight in the fridge, but allow at least an hour to defrost depending on the size of the chicken.
Step 2: Slice the carrots julienne or into thin strips like this.
Step 3: Prepare the rest of the veggies, washing and cutting the spinach and mushrooms. I also sliced the chicken fillets into bite-sized pieces.
Step 4: Beat the eggs in a bowl.
Step 5: Mix the sauces and the red pepper powder together in a bowl. Technically this step is not really needed but I like to pre-mix the sauce beforehand so it'll be more incorporated into the noodles later.
Step 6: Add the veggies to a pot of boiling water and boil until the carrots turn soft.
Step 7: Add the noodles to the pot and boil as instructed. If you're using pre-packaged kway teow like I am, I recommend rinsing the noodles first to get rid of some starchiness.
Once the noodles have sufficiently boiled, drain the pot and set it aside.
Step 8: In a wok on medium-high heat, add oil and stir fry the chicken. Add some salt and pepper as well.
Fry the chicken pieces until they change colour, then set it aside.
Step 9: In the same wok, fry the eggs, breaking them up into small pieces as well. Set it aside.
Step 10: Stir fry the garlic until aromatic, then add the spinach. I decided to try frying the spinach instead of boiling it together with the carrots this time.
Step 11: Add the noodles, carrots and mushrooms to the wok and stir fry for a minute or two.
Step 12: Pour the sauce mixture around the side of the wok and stir fry it into the noodles, making sure to mix it well to incorporate.
Step 13: Add the chicken and eggs back into the wok and stir fry it all together for another minute or two.
Once everything is mixed together, it's ready to serve! It looked and smelled so good, I was so excited to try it!
It tasted pretty good if I say so myself! The noodles were very smooth and slightly chewy, and had good flavour but not too much. The spinach complemented it well and the chicken was good too. The only downside being that the chicken wasn't as tender as I would've liked. But I think that's more to do with it being frozen and not fresh.
Overall, it was still pretty tasty, and Sean finished his plate in under 10 minutes! While I liked the taste of the salmon I think the chicken was quite mild tasting here, maybe because I didn't marinade it with anything. It honestly didn't taste bad, just maybe some extra marinade would make it a bit more flavourful.
I soon became a fan of cooking this kway teow though, and I tried a few different versions that I'll be sharing as well.
Thanks so much for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
