LG Wholegrain Kway Teow is a Singaporean-Malaysian flat rice noodle made from whole-grain brown rice, giving it a distinctly nutty flavor and a chewier, more robust texture than the usual white rice kway teow. This recipe turns those sturdy noodles into a satisfying stir-fry that holds up beautifully to high heat and bold sauces, making it an excellent everyday meal that feels both wholesome and indulgent. The key is to treat the noodles right—separating them and using a hot wok—so they stay springy and never clump.
Ingredients
- 1 lb (450 g) LG Wholegrain Kway Teow (fresh or vacuum-packed)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1/2 lb (225 g) chicken breast, thinly sliced (optional; see variations)
- 2 large eggs, lightly beaten
- 1 cup (90 g) bean sprouts
- 3 stalks Chinese chives (or scallions), cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (2 g) white pepper
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) water
Instructions
- If using fresh LG Wholegrain Kway Teow, gently separate the noodles with your fingers. If they are stuck together, rinse briefly in warm water and drain well. Set aside.
- In a small bowl, mix together dark soy sauce, light soy sauce, fish sauce (if using), white pepper, sugar, and water. Stir until the sugar dissolves. This is your sauce.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp (15 ml) of oil and swirl to coat.
- If using chicken, add it now and stir-fry for 2-3 minutes until cooked through. Remove from wok and set aside. (If not using chicken, skip this step.)
- Add the remaining 1 tbsp (15 ml) oil to the wok. Add garlic and shallots; stir-fry for 30 seconds until fragrant.
- Push the aromatics to one side. Pour the beaten eggs into the center of the wok and scramble them lightly for 30 seconds until just set.
- Add the noodles to the wok. Toss and stir-fry for 1-2 minutes, letting them char slightly in spots.
- Pour the sauce over the noodles and toss well to coat evenly.
- Add the bean sprouts and chives (or scallions). If you cooked chicken, add it back now. Stir-fry for another 1-2 minutes until the vegetables are just wilted but still crunchy.
- Serve immediately, hot from the wok.
Tips
- Noodle prep: The biggest mistake is adding cold, clumped noodles to the wok. Warm them slightly (microwave for 30 seconds or rinse in warm water) and separate them before cooking. This prevents them from breaking apart.
- High heat is essential: A hot wok gives the noodles that smoky “wok hei” flavor. If your home stove doesn’t get very hot, work in smaller batches so the wok doesn’t cool down.
- Substitutions: No Chinese chives? Use scallions or even a handful of shredded cabbage. No fish sauce? Just omit it and add a pinch more salt or a dash of oyster sauce.
- Don’t overcook: The noodles are already cooked; you’re just heating them through and adding flavor. Over-stirring can make them mushy.
Serving Suggestions
Serve this kway teow as a complete one-dish meal. For a more traditional spread, pair it with a side of sambal belacan (chili shrimp paste) for heat, or a clear soup like chicken broth with tofu. It also works well alongside satay skewers or a simple cucumber salad to balance the richness.
Variations
- Seafood Kway Teow: Replace chicken with 1/2 lb (225 g) peeled shrimp or squid. Cook them briefly until just opaque (shrimp) or curled (squid), then remove and add back at the end.
- Vegetarian: Omit chicken and fish sauce. Add extra mushrooms (shiitake or oyster) and use 1 tbsp (15 ml) mushroom soy sauce or vegetarian oyster sauce for umami.
- Spicy: Add 1-2 tsp of sambal oelek or chili paste along with the garlic for a fiery kick.
- Dry vs. Wet: This recipe is for “dry” kway teow. For a “wet” version, add 1/2 cup (120 ml) of chicken or vegetable broth to the sauce and thicken with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) at the end.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or oil to refresh the texture, or microwave in 30-second bursts until hot. Do not freeze, as the noodles will become mushy upon thawing.
Frequently Asked Questions
Can I use dried wholegrain kway teow? Yes, but you’ll need to soak them in hot water for about 20 minutes (or per package instructions) until pliable, then drain well before stir-frying. Reduce the water in the sauce to 1 tbsp (15 ml) to compensate for extra moisture.
Why do my noodles stick together? This usually happens if they are too dry or if the wok isn’t hot enough. Make sure to separate them before cooking and use enough oil. A non-stick wok can also help.
Can I make this ahead of time? It’s best fresh, but you can prep all ingredients ahead (sliced chicken, minced garlic, sauce) and store them separately in the fridge for up to a day. Cook just before serving.
Is LG Wholegrain Kway Teow gluten-free? Yes, typically it is made from brown rice and water, making it gluten-free. However, always check the package label to ensure no cross-contamination if you have celiac disease.
What’s the difference between kway teow and ho fun? They are essentially the same type of noodle, but kway teow is usually slightly wider and thicker, and often fresh. Ho fun is the Cantonese name. LG’s wholegrain version uses brown rice instead of white.
Can I use this recipe with other proteins? Absolutely. Thinly sliced beef, pork, or tofu all work well. Adjust cooking times accordingly: beef and pork should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, and ground meats 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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