Between yellow Hokkien Noodles, Bee Hoon and Kway Teow (Flat Rice Noodles), I prefer the latter best of all. The best way to cook kway teow is to cook over high heat using fresh noodles bought from the market and the best time to enjoy is ten seconds after the dish is cooked. Ha.
On Little Girl’s first day of school, I had some time to kill before fetching her home and since her school is near a market, I went there to scour the fresh produce available. I saw fresh noodles and I just salivated. I usually go to the supermarket and the noodles that are sold there do not look at all appetising. Furthermore, since they are always sold in packets cold, they do not cook well.
Anyway, I bought a packet of fresh kway teow, intending to stir-fry them the next morning before dawn for The Little Girl to bring for recess. Ha. I cooked them noodles in the evening, thinking that I could save a portion in the fridge. Double ha! The three of us ate the whole lot that evening.
It’s easy to fry fresh noodles. All I did was fry chopped/minced garlic, added in my sliced fishcake, sliced beef and then added in the noodles. I added a bit of light and dark soy sauce, a pinch of white pepper and vegetables. When eaten hot, the noodles were divine. Then again I’m biased because this is one of my favourite food. I made use of whatever vegetables I had in the fridge, hence, the red cabbage. But it worked out fine.