Prep Time: 10 Mins
I don’t know what it is about kway tiao mee (wide rice noodles + yellow noodles) that just makes me happy. This combo is a very common thing in Singapore, where you can have them fried for breakfast, in a soup, or even in laksa.
You can make really any shade of fried kway tiao mee that you want. My mother makes hers light coloured and seasoned with light soy and pepper. Sometimes in hawker stalls, you can get super dark ones which are very sweet. I like to make kind of a balanced sweet/savoury version.
The difficulty of this dish is set to medium because of the use of dried rice noodles, which are a freaking nightmare if you don’t know how to prepare them for cooking properly. If you are using another kind of noodle, then it’s easy lah!
Cap and tail the bean sprouts so they are nice and clean, only heathens leave the roots on bean sprouts. Separate the caixin into leaf and stalk and thin the stalk if you like. My vegetables are little unglam because they are locally grown and not supermarket veggies. Support local farmers! Cut your tofu into thin rectangles. Mince the garlic.
Heat 1 tbsp of oil in a non-stick pan over medium-low heat and brown the tofu on both sides. Set aside when done.
Heat 1 tbsp of oil in a non-stick pan over medium-low heat and add the garlic and fry briefly until the raw smell is gone. Then add the vegetable stalks. Then add 1 tbsp of Chinese cooking wine (Shao Hsing). Add the bean sprouts and vegetable leaves on top and cover with the lid. Check and toss every couple of minutes.
While the vegetables are cooking in their own juices, cook the noodles to specification. I used semi-fresh yellow noodles and dried rice noodles so I had to cook them separately. If you live somewhere fancy where you can get everything fresh it's much easier.
Check out my separate page on how to prepare dried rice noodles for frying or soup.
After the noodles are cooked to about 90% doneness, drain, rinse in cool running water, and drain again.
Lay out all your condiments in a row so you feel cool and professional.
Now the vegetables should be just softened and still green. Set aside when done. Soggy vegetables in a stir fry makes baby Jesus cry.
Turn the heat of the pan down to low. Add 1 tbsp of oil and the 90% cooked noodles into the pan and put in your sauces. 1.5 tbsp of voyster sauce, 1.5 tbsp of soy sauce, 0.5 tbsp of dark soy sauce, 1.5 tbsp of kecap manis (sweet soy sauce).
Mix everything until it becomes one sexy brown colour. You can use tongs or chopsticks, or sometimes I like to use one chopstick in each hand just for fun.
Throw the vegetables and the tofu back on top of the noodles. And—this is the secret hack—add 0.5 tbsp of this minced garlic. (This is not a paid ad for Lee Kum Kee!) It's completely optional but levels up the flavour quite a bit. Mix everything well.
Finally, drizzle 1 tsp of sesame oil, and white pepper to taste, and mix well.
Serve with fried shallots on top and sambal on the side.