Chef Eric Teo’s Kway Teow Soup Korean Style

Chef Eric Teo’s Kway Teow Soup Korean Style


February 17, 2016


Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Korean Kway Teow Soup 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: 15 MIN
  • 5 MIN

    10 MIN

    15 MIN

  • 3 - 4 Servings


1 packet Kang Kang Fresh Kway Teow

250 g Toppoki Sauce

2 tbsp Korean Chili Paste

8 whole Shitake Mushrooms

8 whole Fresh Tiger Prawns (deshelled)

100 g Chicken (sliced)

100 g Cabbage (sliced)

50 g Bean sprouts

2 no Hard Boiled Egg (halved)

2no Tomatoes (cut into wedges)

1 litre Chicken Stock

1 tsp Garlic (chopped)

1 tbsp Canola Oil


Fried Garlic

Chinese Parsley


Stir fry Garlic with Canola oil in a frying pan over medium heat.

Add in Korean Chili Paste, Toppoki Sauce and Chicken Stock. Bring to a boil and simmer for 5 minutes.

Add in Cabbage, Shitake Mushrooms, Chicken, Prawns and simmer for 1 min at low heat.

Place Kway Teow and Bean sprouts in a large bowl.

Pour the soup with ingredients evenly into the bowl.

Garnish with Basil Leaves and fried garlic.

Cooking Tip:

You may use your preferred choice of meat to replace chicken

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


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