Cantonese Kuey Teow

Cantonese Kuey Teow, also known as ‘yuan yang’, is a noodle dish that pairs two kinds of noodles — thin rice vermicelli and thick “kway teow” drenched in luscious seafood gravy, topped with meat and vegetables. In Chinese cuisine, it is common for dishes that feature two different types of main ingredients to be referred to as ‘yuan yang’, a poetic reference to Mandarin ducks because the ducks represent a symbol of conjugal love in which opposites attract. This particular name was coined because it shows how opposites — in this case, differing ingredients — can be combined to result in a wonderful symphony of textures for a unique gastronomy experience. The highlight of the Cantonese kuey teow is the “wok hay” — the smoky charred sensation from frying it at high heat. This stir-fry process moves quickly, so get your ingredients ready and prepared for frying. Learn how to prepare this hearty Cantonese kuey teow dish with this simple recipe! First of all, “colour” the kuey teow with dark soy sauce to enhance its flavours and also presentation. In a wok, heat up some corn oil and add in the kuey teow noodles. Fry it on high heat for a few minutes and set it aside. In the same wok, heat in some corn oil again and add garlic, prawns and squid. Then, add in vegetables like kailan, carrots, and some water to create the gravy. Add MAGGI® CukupRasa™ and corn flour mix to thicken the gravy. Once the sauce thickens, add an egg and it's ready to be poured all over the kuey teow! For more cooking inspiration, MAGGI® has a wide variety of noodle recipes such as Gravy Fried Noodles with Soy Sauce, Malaysian Fried MAGGI Noodles with Soy Chicken and MAGGI Goreng Basah.

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