Recipe by: Gene Tan

Source: Adapted from recipes on WordPress and

Serves: 3 – 4


  • 400 gms of flat rice noodles or kway tiao.
  • 200 gms of Chinese spinach
  • 200 gms of minced/chopped meat.
  • 5 Tbsp. of preserved radish.
  • 2 Tbsp. of fish sauce
  • ¼ Tsp of Light soy sauce
  • 3 cloves of garlic
  • White pepper
  • Salt
  • 2 Tbsp. Cooking Oil
  • ¼ tsp Sesame oil


  • Season the meat with sesame oil and soy sauce.
  • Add a little bit of vegetable oil and stir fry the vegetables for about 2 mins on high heat
  • In the same pan, add more oil and the preserved raddish, garlic and stir fry till fragrant. Add the meat and stir fry.
  • Once meat is cooked, add in the kway tiao, fish sauce, pepper and light soy sauce.
  • Add a bit of water (like 2 tablespoon) while cooking on high heat.
  • Once the kway tiao is soft, add the vegetables.
  • Serve Hot
  • Stir-frying is always done on high heat. Keep all the ingredients ready as they are added in quick succession

Download PDF version here: chinese-fried-kway-teow-with-chye-poh_gene-tan