Ever so slightly sweet and super flavorful, these savory garlic rice noodles are made with kway teow tossed in sauteed garlic and green onions with brown sugar, soy sauce, oyster sauce and sesame oil.
Kway teow (粿條) translates to "rice cake strips" which are used in many dishes from stir-fries to soups. They are easy to prepare because no cooking is necessary. Just soak them in boiling water until they soften, drain and rinse!
In Southeast Asia char kway teow is a popular stir-fry dish made with those flat, wide rice noodles and a variety of vegetables with a mix of proteins, primarily chicken and seafood. It’s one of our favorite things to eat and the dish our younger daughter usually orders when we go to the Malaysian restaurant we love in Houston.
When our host for this week’s Sunday FunDay proposed Noodles as our theme for today, since March is National Noodle Month, I knew I wanted to use kway teow in a simple side dish that was quick to the table, with staple items I always have on hand. (It has been one of THOSE weeks, folks.) This one fits the bill nicely.
Savory Garlic Rice Noodles
Check out the photo of the kway teow under the ingredients list so you can see how wide they are – about 1 cm wide or ½ an inch. I buy them in an Asian grocery store but I have seen them randomly in the international aisle of my regular supermarket. They are also available online. This recipe is adapted from one on Budget Bytes.
Ingredients
6 oz or 170g kway teow or flat, wide rice noodles
2 tablespoons oyster sauce
1 tablespoon reduced salt soy sauce
1 tablespoon brown sugar
2 teaspoons toasted sesame oil
4 cloves garlic
5-6 green onions
2 tablespoons butter
Optional for garnish: black or white sesame seeds or a combo!
Optional for serving: sliced fresh red chili peppers
Method
Soak the noodles in boiling water according to package instructions.
Drain well and rinse in a colander. Mine took about 10 minutes to get al dente but I’ve bought ones before that only took 6-8 minutes.
In a small bowl, stir the oyster sauce, brown sugar, soy sauce and sesame oil together until well combined and the sugar has dissolved.
Mince the garlic and slice the green onions, setting the green bits to one side.
Melt the butter in a large pan over medium heat. Once the butter is melted and bubbly, add the garlic and the white part of the onions and sauté until for 2-3 minutes or until they are soft and fragrant.
Set aside some of the green bits for garnish and then add the rest into the pan and give the whole thing a stir.
Turn the heat off under the pan. Add the kway teow and toss well to coat the noodles in the buttery onions and garlic.
Add the oyster sauce mixture to the pan and toss again, once again, to coat.
Turn the heat on again low and gently warm the noodles to serving.
Garnish the noodles with the reserved sliced green onions and sesame seeds, if desired, then serve.
I also like to offer some sliced hot chili peppers alongside, for those who like things spicy!
Enjoy!
As I mentioned above, March is National Noodle Month and today we are sharing recipes to help you celebrate. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below.
- Brown Butter Sage Noodles from Our Good Life
- Garlic Lover's Pasta from A Messy Kitchen
- Kung Pao Noodles from Karen's Kitchen Stories
- Manchow Soup from Mayuri's Jikoni
- Protein Packed Noodle Bowl from A Day in the Life on the Farm
- Savory Garlic Rice Noodles from Food Lust People Love
- Sour Cream Noodles from Sid's Sea Palm Cooking
- Stir Fry Noodles with Beef from Amy's Kitchen Adventures
- Vegan Thai Peanut Butter Noodles from Sneha's Recipe
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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