Low Fat Fried Kuey Teow
Elevate your stir-fry game with this irresistible Low Fat Fried Kuey Teow, a lighter, yet equally satisfying twist on a beloved classic. Perfect for health-conscious foodies, this recipe delivers all the smoky, savory flavors of traditional fried kuey teow but with a fraction of the fat. Featuring tender strips of chicken breast, succulent shrimp, and a medley of fresh ingredients like bean sprouts, chives, and egg whites, every bite is vibrant and wholesome. A flavorful sauce made with light soy sauce, fish sauce, and chili paste ties everything together, while a quick spritz of cooking spray keeps the dish light and guilt-free. Ready in just 30 minutes, this easy-to-make Malaysian-inspired dish is perfect for weeknight dinners or impressing guests. Garnish with a squeeze of lime for a zesty finishing touch and enjoy a plateful of bold flavors without the extra calories!
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Ingredients
- 400 grams Fresh rice noodles (kuey teow)
- 200 grams Skinless chicken breast
- 150 grams Shrimp, peeled and deveined
- 2 pieces Egg whites
- 100 grams Bean sprouts
- 30 grams Chives, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Light soy sauce
- 1 teaspoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste
- 2 teaspoons Sesame oil
- 0 Cooking spray
- 1 piece Lime, cut into wedges
Directions
Step 1
Prepare all the ingredients: Slice the chicken breast thinly, peel and devein the shrimp, wash and drain the bean sprouts, and chop the chives.
Step 2
Heat a large non-stick wok or skillet over medium heat. Spray a light coating of cooking spray onto the surface.
Step 3
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Step 4
Add the sliced chicken and shrimp to the pan, stir-fry until the chicken is almost cooked through and the shrimp turns pink, about 2-3 minutes.
Step 5
Push the chicken and shrimp to one side of the pan. Pour in the egg whites on the empty side and scramble them gently. Once they are set, combine them with the shrimp and chicken.
Step 6
Add the kuey teow noodles to the pan. Gently stir-fry to separate the noodles and mix them thoroughly with the other ingredients.
Step 7
In a small bowl, mix together light soy sauce, fish sauce, oyster sauce, chili paste, and sesame oil. Pour this sauce over the noodles and stir-fry to combine everything well.
Step 8
Add the bean sprouts and chives to the pan and toss everything together for another 1-2 minutes until the vegetables are just slightly tender but still crunchy.
Step 9
Remove from heat and transfer to a serving platter.
Step 10
Serve hot with lime wedges on the side to squeeze over just before eating for an added zesty flavor.
Nutrition Facts
| Serving size | (1114.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1307.6 |
| Total Fat 39.1g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 457.3mg | 0% |
| Sodium 4258.5mg | 0% |
| Total Carbohydrate 120.5g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 7.0g | |
| Protein 120.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 991.5mg | 0% |
Source of Calories