Sarawak Tomato Kuay Teow is a noodle dish popular in the Malaysian state of Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce.
- 400 g fresh broad kuay teow (you can also use dried broad rice noodles)
- 200 g chicken breast, sliced
- 200 g squid, sliced
- 8 pcs fish balls, sliced
- 1 large carrot, thinly sliced
- 1 packet choy sum (roughly 6 bunches), chopped
- 3 cups chicken stock
- 2 tbsp corn flour
- 1 tbsp tomato sauce
- 1 tbsp kicap manis
- 1 tsp brown sugar
- 1 tbsp oyster sauce
- 6 cloves garlic, minced
- 2 tsp sesame oil
- fish sauce
- freshly ground black pepper
- Season squid and chicken with salt then set aside.
- Prepare your kuay teow, if you are using the dried rice noodles cook it according to packet instructions. If you are using the fresh ones separate noodles by running them in tap water.
- Add oil in wok then stir fry kuay teow briefly on very high heat. Remove from wok then set aside.
- Add oil in the same wok then separately flash fry chicken and squid in very high heat. Remove from wok then set aside.
- Using the same wok sauté garlic then add fish balls.
- Mix corn flour with chicken stock.
- Add the chicken back together with chicken stock, choy sum, carrots, tomato sauce, kicap manis, brown sugar and oyster sauce. Bring to boil and simmer for 2 minutes, add water if it becomes too thick to your preference.
- Add the squid back then season with fish sauce and freshly ground black pepper. Turn heat off.
- Place noodles in a plate then serve with generous amount of chicken and squid gravy on top.