Rice Noodle Kway Teow


To make chilli paste:

3 tbsp peanut oil

2 tbsp peeled garlic  

1 tbsp shrimp paste

1 ½ cups blended chilli


500g rice noodles

¼ cup peanut oil

3 tbsp minced garlic  

500g shrimp or dried shrimp

500g clam meat

1 Lap Cheong sausage

3 eggs

2 tbsp dark soy (ketchup manis)

1 tbsp fish sauce

3 tbsp light soy

2 tbsp stock  

1 bunch chives

250g bean sprouts

½ bunch coriander

½ bunch spring onions



Chilli paste: Heat wok, and then add shrimp paste and garlic. Cook until golden. Add blended chilli and bring to the boil. Simmer. Add salt to balance flavour. Cook out for 15 – 20 mins then set aside.

Heat peanut oil, shallots, garlic and chili, fry for 1 min and add shrimp. Add sausage then clam meat. Add shrimp paste, spring onions and covers with noodles. Add soy sauces and fish sauce. Continue to stir and bean shoots. Slowly add in egg and add ginger last.

Cook for 1 min, add noodles, stock, soy and fish sauce. Cook for 3 – 4 min. Make a well in the centre of the pan and add the eggs. Scramble, push to one side & add clam meat. Cook for 2 minutes and add chilli paste to flavour. Then toss all together. Finish with chives and coriander sprigs. Add the bean sprouts. Season.