Kuey Teow Goreng Basah (egg-gravy)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 50 g prawns (peeled)50g
  • 1 egg55g

Carbs· 2

  • 130 g flat rice noodles (kuey teow)130g
  • 5 g cornstarch (slurry)(staple)5g

Vegetables· 3

  • 40 g choy sum (cut into lengths)40g
  • 40 g bean sprouts40g
  • 6 g garlic (minced)(staple)6g

Sauces· 2

  • 10 g chili paste (cili boh)10g
  • 8 g light soy sauce(staple)8g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g

  1. Stir the cornstarch into ~120 ml water to make a slurry; peel the prawns, loosen the noodles and cut the choy sum into lengths.

    Why? The 'wet' silkiness of this dish should come from a starch gravy, not oil — prepping the slurry now lets it coat the noodles later without pouring in extra oil.

    Tip: Stir the slurry again just before it goes in, so the starch doesn't settle.

    Next up:Heat 1 tsp oil in a non-stick pan, fry the garlic until fragrant, then add the prawns and chili paste and stir-fry until the prawns turn pink, ~2 min.

  2. 2 min · hands-free

    Heat 1 tsp oil in a non-stick pan, fry the garlic until fragrant, then add the prawns and chili paste and stir-fry until the prawns turn pink, ~2 min.

    Why? A non-stick pan needs just 1 tsp oil to get the aromatics going, whereas stall versions often fry in three or four spoons — every spoon saved is pure fat calories.
    Watch out: Prawns are done the moment they turn pink — over-frying makes them shrink and toughen.
    02:00

    Next up:Push the prawns aside, pour in the beaten egg and let it half-set, then add the noodles, choy sum, bean sprouts and light soy; toss over high heat for 1 min.

  3. 1 min · hands-free

    Push the prawns aside, pour in the beaten egg and let it half-set, then add the noodles, choy sum, bean sprouts and light soy; toss over high heat for 1 min.

    Why? Half-setting the egg before tossing in the noodles lets it wrap them silkily instead of scattering; a fast toss over high heat gives the noodles their wok aroma and keeps the greens bright and crisp.

    Tip: Don't toss the noodles too roughly or they break into short bits.

    01:00

    Next up:Drizzle the stirred slurry around the edge of the pan while tossing; in about 1 min it thickens into a glossy gravy that coats the noodles — then dish up.

  4. 1 min · hands-free

    Drizzle the stirred slurry around the edge of the pan while tossing; in about 1 min it thickens into a glossy gravy that coats the noodles — then dish up.

    Why? Once the slurry thickens, the noodles are wrapped in a glossy wet gravy — that's what gives the dish its wet-fried texture, not another swirl of oil.

    Tip: Aim for a gravy the thickness of a thick soup — add water if too thick, a little more slurry if too thin.

    01:00