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    You are in: Home / Chinese / Beef With Rice Noodles (Kway Teow) Recipe
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    Beef With Rice Noodles (Kway Teow)

    Beef With Rice Noodles (Kway Teow). Photo by Shasha

    1/1 Photo of Beef With Rice Noodles (Kway Teow)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    KitchenManiac's Note:

    This is a dish which is extremely popular in Singapore. It is a real comfort food to me.

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    Units: US | Metric

    • 300 g lean filet of beef
    • 600 g rice noodles (fresh or dry) or 600 g kway teow (if dry, blanch them till they are 95% cooked)
    • 100 g chinese chives (optional)
    • 500 g bean sprouts, with roots and heads removed
    • 6 tablespoons canola oil
    • 4 slices ginger
    • 5 garlic cloves, minced



    1. 1
      Slice beef THINLY against the grain.
    2. 2
      Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
    3. 3
      Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
    4. 4
      Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
    5. 5
      Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
    6. 6
      Add rice noodles and stir fry for about 4 minutes till lightly browned.
    7. 7
      Set the noodles aside.
    8. 8
      Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
    9. 9
      Stir fry beef till colour changes.
    10. 10
      Add rice noodles and bean sprouts, stir fry till everything is well coated.
    11. 11
      Serve hot.

    Ratings & Reviews:

    • on September 25, 2003


      I can see how this makes a great comfort food. Love those noodles. I, too, wanted twice the sauce. I can't get the Chinese chives w/out a lot of hassle so I used scallions. The beef was terrific, well spiced and tender. Very, very good dish. I am confused about the amount of noodles though. Converted, the recipe calls for 21 ounces-that's a lot of noodles for 3 servings. I got by with 8 ounces and there's enough left for two more servings. I'm guessing the 21 ounces applies to fresh noodles and COOKED dry rice noodles.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2006


      It was a dark and stormy night... so I didn't feel like traipsing out to find chinese chives- used scallions. Also, the grocery store was out of beansprouts so I subbed some sliced mushrooms. The whole thing tasted amazing! Served with some sriracha sauce for a delicious, comforting meal in one. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2004


      Wonderful, wonderful. What a great find this recipe is. I too made this with dried noodles but can't wait to try it again using fresh. I followed Hey Jude's comments and doubled the seasonings. This is a great chance for me to use my Chinese chives that I have growing in a pot on my kitchen window sill. A wonderful dish, Kitchen Maniac.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Beef With Rice Noodles (Kway Teow)

    Serving Size: 1 (429 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1106.8
    Calories from Fat 321
    Total Fat 35.6 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 1123.8 mg
    Total Carbohydrate 181.7 g
    Dietary Fiber 6.5 g
    Sugars 8.6 g
    Protein 13.4 g

    The following items or measurements are not included:

    filet of beef


    Chinese wine

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