Koey Teow Thng (flat rice noodles soup)

This is my total comfort food more especially so at times when I am sick. It is also one of the  most iconic Penang street food, flat rice noodles served in savoury clear soup, garnished with slivered chicken meat, fishballs and sometimes minced pork patties. A spoonful of golden-fried minced garlic in oil and sprinkling of chopped spring onions and coriander complete the dish.

This is a quick and easy version of  mine.

Ingredients:

For the soup:

• 4-5 chicken breast
• 4 cups of water
• 3 cloves garlic
• 1 cube chicken stock
• 3 slices of ginger
• 1 tsp of salt

• 400g flat noodles, soaked to soften
• 200g bean sprout 
• fish balls, approximately 8-10 balls 
• 1 fish cake, sliced, optional
• 1 spring onions, chopped
• few sprigs of coriander, chopped
• salt & pepper to taste

Fried chop garlic:

• 5 cloves garlic, chopped
• 2 tbsp cooking oil

Method:

In a medium saucepan, add the chicken breast, garlic, ginger, chicken stock, salt and 4 cups of water. Bring it to boil then turn down the heat and leave to simmer for about 30 minutes on low heat.

After 30 minutes, remove the chicken breast from the soup and leave a side to cool, shred the chicken breast. Continue to simmer the soup on low heat and add in the fish balls & fish cake and cook until the fish balls are cook.

To make the fried chop garlic: Add the garlic and oil in a microwaveable bowl & microwave for about 1-2 minutes until the garlic is golden brown. Set aside.

Boil a pot of water (enough to cover the flat noodles) & add in the noodles. Cooked for 2-5 minutes until the noodles is soft and cook. 

Put a handful of Koey Teow in a medium bowl, arrange shredded chicken, fish balls, fish cakes and some bean sprouts on the Koey Teow.

Pour hot boiling soup over the Koey Teow, sprinkle with spring onions, chopped coriander and fried garlic and some of the garlic oil onto the noodles. Serve with chilli and soy sauce.