Kuey Teow Goreng

Not too sure what to cook tonight? Why not try make our Kuey Teow Goreng, in our usual simple but sedap fashion. A true Malaysian favourite at home, at restaurants, at heart and in our bellies. 😋

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 3 Small Red Onion
 3 Garlic
 1 Big Red Chili
 2 Tbsp (Blended) Red Chili
 1 cup (L) Prawns (remove head and dirt)
 1kg Cockles (weight with shells)
 1 tsp Soy Sauce (Thick Mee)
 1 tsp Soy Sauce (Light salted)
 1 Tbsp Oyster Sauce
 1 tsp Fish Sauce
 1 Egg
 1 pkt Kuey Teow
 1 cup Beansprouts
 2 stems Kuchai leaves/Chinese Chives


  1. Wash and boil the cockles for 10 mins (if you bought them fresh in shells), remove the shells then set aside.
  2. Heat some oil in a wok and add in sliced onions, garlic and cut chillies, cook about 3 mins until it becomes fragrant.
  3. Add in the blended red chili and stir briskly another 2 mins.
  4. Put the prawns & cockles into the wok and stir well
  5. Add in the sauces - oyster, soya (thick & thin) & fish sauce and mix it in well, add about ¼ cup water to simmer for another 2 mins.
  6. Crack the eggs and add into the wok breaking it up lightly
  7. Add in the kuey teow and stir well gently
  8. Lastly add in the kuchai leaves, beansprouts, salt and do a final stir fry until all well coated. Serve it hot!

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