Chef Eric Teo’s Kway Teow Soup Korean Style

Chef Eric Teo’s Kway Teow Soup Korean Style

February 17, 2016

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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

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Ingredients

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

Garnish

Fried Garlic

Chinese Parsley

Directions

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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