Chef Eric Teo’s Chilled Kim chi Kway Teow

Chilled Kimchi Kway Teow

Chef Eric Teo’s Chilled Kim chi Kway Teow

  

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Chilled Kimchi 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: 30 MIN
  • 5 MIN

    25 MIN

    30 MIN

  • 3 - 4 Servings

Ingredients

1 packet Kang Kang Fresh Kway Teow

200 g Blanched Scallops

2 tbsp Sesame Oil

2 tbsp Korean BBQ Sauce

10 whole Shitake Mushrooms, sliced

200 g Kim chi, sliced

100ml Kim chi Juice

50 g Green Bell Pepper, sliced

50 g Red Bell Pepper, sliced

50 g Red Onion, sliced

1 tbsp Garlic oil

Garnish

Fried Garlic, chopped

Directions

Saute the Shitake Mushrooms with garlic and sesame oil

Loosen Kang Kang Kway Teow in a large bowl

Add Korean BBQ sauce

Add in Kim chi Juice

Add in Garlic Oil

Toss Kang Kang Kway Teow with the bowl of dressing and mix well

Add in Shitake Mushrooms, sliced Kim chi, Green Pepper, Red Pepper and Red Onions

Mix it well

Serve on a plate and garnish with fried garlic

Cooking Tip:

You may use your preferred choice of meat to replace scallops

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