A classic Singaporean favourite, forget the normal high calories when you whip up this delicious kway teow with mushrooms and kai lan dish for yourself at home.
SAUCE (mix well)
1Place kway teow in a colander under running water and gently separate with fingers. Drain well.
2Heat oil in a wok over high fire. Add garlic and ginger and stir-fry for 30 secs or until fragrant. Add mushrooms, kai lan, broccolini and spring onion. Cook for 2 to 3 mins, until just tender.
3Add sauce to ingredients in the wok and toss to coat. Gradually add kway teow and gently toss over medium fire, or until warmed through, about 5 mins. Serve immediately.