Sarawak Tomato Kuay Teow

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. Similar to Wat Tan Hor FunΒ this dish is also saucy served with an array of vegetables and meat, the main difference is that the Sarawak version is a bit sweet with hints of tomato.

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Sarawak Tomato Kuay Teow

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Malaysian


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
  • oil


  1. Season squid and chicken with salt then set aside.
  2. 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.
  3. Add oil in wok then stir fry kuay teow briefly on very high heat. Remove from wok then set aside.
  4. Add oil in the same wok then separately flash fry chicken and squid in very high heat. Remove from wok then set aside.
  5. Using the same wok sautΓ© garlic then add fish balls.
  6. Mix corn flour with chicken stock.
  7. 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.
  8. Add the squid back then season with fish sauce and freshly ground black pepper. Turn heat off.
  9. Place noodles in a plate then serve with generous amount of chicken and squid gravy on top.


Sarawak Tomato Kuay Teow Wide


No Responses

  1. I love eating this when I’m in Sarawak!

  2. You always have the most fabulous recipes Raymund.
    πŸ™‚ Mandy

  3. I’m a big fan of Kuay Teow from way back. Actually I’ve never tried the tomato version (but many of the soy & oyster sauce) varieties in Malaysia & Singapore (and my dad’s kitchen too.) I happen to love eggs & tomato sauce over rice for the sweetness so I’ll have to get down to Chinatown and hunt up a packet of hor fun & soon!

  4. Eha says:

    What a fabulous recipe: I may have had something similar but certainly not with tomato sauce in it: do want to try but have to get some fish balls first πŸ™‚ !

  5. Lovely picture and very interesting, flavorful dish!

  6. I LOVE rice noodles, but I think I may wan to try broad kuay teow. This dish really looks interesting and delish

  7. This looks amazing.. as always, I love the slightly sweet tomato sauces like this one. Just a quick question, where would I find an ingredient like kicap manis? And what flavor is that? Thanks for sharing this one!!

    • Raymund says:

      Kicap manis usually can be found in Asian shops under Malaysian, Singaporean or Indonesian section. It a type of soy sauce which is sweet, garlicky and aniseedy in flavour.

  8. Alex says:

    This dish looks so delicious. What a pity I can’t find some of the ingredients locally.

  9. Those noodles look pretty tasty!

  10. Kristy says:

    I thought that looked like squid in there – delicious!!!! πŸ™‚ You’ve had me craving oyster sauce lately too. We’re having our favorite oyster sauce dish Saturday. It’s been way too long since we’ve had it. I’m sure we’d like this recipe too.

  11. lediae says:

    One of my favorite street food back home πŸ™‚

  12. so kuay teow is some kind of a noodle.. at least wouldn’t be that ignorant when i read something like this in a menu…

  13. Charles says:

    Goodness me, reading your recipes is like an adventure into “things I’ve never heard of in my life”. I don’t consider myself particularly culinarily “sheltered”, but Asian cuisine certainly isn’t my forte. I have to keep Google open in one tab so I can look things up, haha :D.

    I hate to be a heathen but I just can’t abide fish balls (sorry)… is there anything you’d recommend instead to go with this type of dish?

  14. Kiran says:

    Never ever heard of Sarawak tomato kuey teow before. Looks delish though πŸ˜€

  15. Nasifriet says:

    Hi Raymund
    I love kwaychap kway teow!!. I’m a Sarawakian, so I should know what I’m talking about, eh? Love the colours you brought out in the tomato. Did you use fresh kway teow or the dried ones here? I’ve no choice but to use the dried ones where I live now. The Thai flat rice noodles for pad thai are great substitution. I’d buy the broader ones. Thanks for sharing a bit of Sarawak on the plate πŸ˜‰

  16. foodjaunts says:

    That’s a great mix of ingredients and I like the idea of the hint of sweet from the kecap manis and tomato. It looks great on the plate.

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