4 Servings
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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.


  • 500 g Fortune Kway Teow
  • 2 tbsps peanut oil
  • 2 cloves garlic, slice
  • 1 tbsp grated ginger
  • 100 g fresh Shiitake mushrooms, remove stalks and quarter
  • 1 bunch kai lan, cut into 6-cm lengths
  • 1 bunch broccolini, cut into 5-cm lengths (use broccoli, if unavailable)
  • 4 stalks spring onions, cut into 3-cm lengths

SAUCE (mix well)

  • 3 tbsps oyster sauce
  • 2 tbsps light soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar (optional)
  • ¼ cup water

Place kway teow in a colander under running water and gently separate with fingers. Drain well.


Heat 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.


Add 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.

Photo: Bauer/Stuart Scott

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