Malaysian & Singaporean Malay
Kway Teow Gai
Gently simmered chicken, wide rice noodles and tomatoes, with a kick of chilli, a Malaysian dish. Finish with rest of the basil.
30 min · Serves 2 · Medium
2
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
Boil the noodles until tender, drain and set aside. Heat the oil in a wok until hot then stir fry the garlic for about 1 minute.
- 2
Add the chilli peppers and stir fry for a further minute. Add the chicken and stir fry until it browns.
- 3
Sprinkle in the sugar, salt and black pepper and mix well. Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens.
- 4
Add the rice noodles to the pan and mix well. Stir in most of the basil and coriander and cook for a few minutes.
- 5
Garnish with the rest of the basil and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
