Easy to Make Chinese La Mien and Kway Teow Recipe
Rice and noodles are common staple foods in most Asian countries. Noodles are often made of wheat, but these days many variations have begun to enter the market. Whether you're cooking with rice or noodles, both match perfectly with all kinds of meats or vegetables. Here's my tried-and-tested Chinese la mien and kway teow recipe.
- 125 grams kway teow (rice noodles)
- 100 grams la mien (egg noodles)
- 4 pieces beef meatballs, quartered
- 2 pieces ham, cubed
- 1 piece Chinese chorizo, sliced
- 1/2 piece cabbage, shredded
- 1 piece carrots, julienned
- 1/2 piece chicken broth
- 1 teaspoon garlic powder, (adjust if necessary)
- 1/2 teaspoon onion powder, (adjust if necessary)
- salt, to taste
- pepper, to taste
- local seasonings, (optional)
- Tray or Bowls
- Measuring Spoons
- Chopping Board
- Turner Spatula
Cook Time and Yield
- Heat small amount of oil in a pan. One at a time, fry beef meatballs, chorizo, and ham. Set aside.
- In the same pan, allow water and chicken cubes to simmer.
- Add the kway teow first, followed by the la mien. Wait until partially cooked.
- Add the fried meats back into the pan, along with the carrots. Add the garlic powder, onion powder, salt, pepper, and local seasonings (if any).
- Cook until liquid evaporates completely. Add the cabbage and mix well.
- Adjust the taste if necessary. Serve while still hot. Garnish with spring onion and lemon/lime/calamansi.
Tips and Techniques
- Read cooking instructions for cooking each kind of noodle.
- Adjust the water if needed to cook the noodles thoroughly. Some types of noodles require more water than others.
- Add local seasonings such as fish sauce, soy sauce, liquid seasonings, saute mix, etc.
- Replace powdered garlic and onion with fresh garlic and onion to enhance the aroma of the dish.
- Turn off the heat before adding the cabbage. Make sure to completely mix in the cabbage and then cover the pan. The steam will finish the cooking without overcooking.
- Use a tray for easy clean-up.
Questions & Answers
© 2018 Travel Chef