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.
So this next one is another recipe on using Kway Teow, or flat rice noodles. Since Sean liked my previous kway teow dish, I thought I'd try to make it with pork this time!
There was a deal at the supermarket for these frozen pork belly slices so I thought it'd be perfect, since Char Kway Teow uses pork belly as well.
These were the ingredients I used:
- 450g kway teow
- 200g xiao peck chye
- 2 carrots
- 150g bean sprouts
- 200g brown shimeiji mushroom
- 2 eggs
- chopped garlic
To season the pork:
- salt
- black pepper
- cayenne pepper
- paprika
For the sauce I used the following ingredients:
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 0.5 tbsp sesame oil
Step 1: Defrost the frozen pork if you're using frozen pork like I am.
Step 2: Prepare the veggies and mushrooms. I sliced the carrots julienne, separated the shimeiji mushrooms from the stems and separated the xiao pek chye into individual stalks. You can use bok choy as well, they're pretty similar.
Step 3: Boil the veggies and mushrooms in a pot of water. Actually I've since learned that this step is unnecessary and you can actually stir fry everything, but at the time my instinct was to boil first. But you can choose to blanch the veggies first before stir frying to save some time.
Step 4: Once the veggies are soft, add in the kway teow and boil for no more than 1 minute.
Again this step is also unnecessary, because you can microwave the noodles for 1 minute and still achieve the desired texture.
Step 5: Once the noodles have been boiled, drain the pot and set aside.
Step 6: Season the pork belly with salt, black pepper, cayenne pepper and paprika.
I defaulted to my usual spices but now I've since learned of five-spice powder, and I would recommend that with salt, pepper and maybe some Chinese cooking wine.
Step 7: Prepare the sauce for the kway teow by mixing the soy sauce, dark soy sauce, oyster sauce and sesame oil.
Step 8: In a wok on medium-high heat, fry the eggs then set it aside.
Step 9: Stir fry the bean sprouts with some garlic for about 2 minutes then set it aside.
Step 10: Stir fry the pork belly until they turn brown, then set it aside.
Step 11: Pour the noodles and veggies into the wok and stir fry using the pork oil.
Step 12: Pour the sauce over the noodles and mix until everything is well coated.
Step 13: Add the eggs, bean sprouts and pork back into the wok and stir fry for another minute.
Once everything is well combined, it's ready to serve!
It looked and smelled so good, my mouth was salivating while cooking. I was so excited to try it!
It was so delicious! The kway teow was smooth and nicely seasoned, the veggies were quite soft but we didn't mind. The pork was also very savoury and tasty, while the beansprouts provided a nice crunchy texture.
Overall, I think it was probably one of the best kway teow dishes I made! Sean really enjoyed it a lot as well and he finished his plate in under 10 minutes!
I think the only improvement I could make to this dish was adding some chili oil, which we did have as a topping. I think it'll be quite difficult to add it while cooking since everyone's spice tolerance is different. Maybe the different spices for the pork belly would make it better too but honestly the cajun spices were pretty tasty as well.
Kway teow is probably one of my favourite kind of noodles, aside from the Chinese knife-cut noodles. I cooked this multiple times and we always love it. Let me know if you'll try this!
Thanks for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
