A Singaporean Mum

A humble, savoury stir-fried rice noodle dish with crispy edges, fragrant chye poh, and tender kailan leaves — Teochew comfort at its best.

Here’s how I do it!

Ingredients (Serves 4)

420g fresh kway teow (flat rice noodles), loosened

1 pack kailan (use only the leaves), cut into 1cm strips and washed

3 tbsp salted chye poh (preserved salted radish), soaked in water for 10 mins and drained

1 tbsp fish sauce

1 tbsp soy sauce

2 tbsp lard or cooking oil

Method

1. Prep ingredients

• Wash and cut kailan leaves into 1cm strips.

• Soak chye poh for 10 minutes to reduce saltiness, then drain well.

• Loosen the kway teow gently so it separates without breaking.

2. Marinate

• In a large mixing bowl, combine kway teow with drained chye poh, fish sauce, soy sauce, and kailan strips.

• Toss until evenly coated.

• Let sit while you heat the wok.

3. Fry

• Heat lard or oil in a wok over high heat.

• Add the kway teow mixture and stir fry in high heat for 1-2 minutes.

• Press it down into a pancake shape.

• Fry undisturbed for 3-4 minutes to form a crispy bottom.

4. Finish

• Once the base is golden and crisp, carefully slide it out of the wok.

• Serve hot as-is.