Chef Eric Teo’s Beef Kway Teow Soup

Chef Eric Teo’s Beef Kway Teow Soup


February 17, 2016


Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Beef Kway Teow using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

  • Prep: 5 MIN
  • Total Time: 10 MIN
  • 5 MIN

    5 MIN

    10 MIN

  • 3 - 4 Servings


1 packet Kang Kang Fresh Kway Teow

1 litre Chicken Stock

150 g Sliced Beef

1 tbsp Thai Fish Sauce

1 tsp Sugar

½ tsp White Pepper Powder

2 tbsp Dried Shrimps (soaked & chopped)

1 tsp Garlic (chopped)

150 g Carrot (chopped)

As Garnish

1 tsp Garlic (chopped)

3 stalks Chinese Celery (sliced)

100 g Black Fungus (soaked & sliced)

150 g Bean Sprouts (cleaned & blanched)


Fry Garlic and Dried Shrimps with Oil in a stock pot for 1 minute then add in Black Fungus.

Pour in Chicken Stock and bring to boil. Season with Fish Sauce and Sugar.

Add in Carrots.

Turn off the heat and add in sliced beef.

Place Kang Kang Kway Teow in a bowl.

Pour soup with ingredients into the bowl and garnish with Chinese Celery and Bean sprouts.

Cooking Tip:

For softer noodle texture, blanch the Kway Teow for 30 seconds


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