Char kway teow is very popular in the hawker stalls of Malaysia and Singapore. My fondness for it comes from my love of rice noodles. This is the most flavourful fried rice noodle dish you’ll ever come across… Chinese sausages, sweet soy sauce and spicy chili paste totally make this dish explode with flavour!
Makes 3-4 servings
Ingredients
2 tablespoons vegetable oil
4 cloves garlic, minced
1 lap cheong (Chinese sausage), thinly sliced
6 large shrimp, sliced in half
1 teaspoon chili sauce
2 eggs, lightly beaten
1 pound fresh rice noodles
3 ounces bean sprouts
2 stems Chinese garlic chives, 2 inch pieces
For the Sauce
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon kecap manis (sweet dark soy sauce)
Instructions
- In a small bowl, combine sauce ingredients.
- Heat a wok or large frying pan on high heat. Add 1 tablespoon oil and add garlic and stir fry for a few seconds. Add lap cheong, prawns and chili sauce. Stir fry for a minute then push the ingredients to the sides and add the eggs. Cook until the eggs are mostly cooked through.
- Add the noodles and pour in sauce. Gently toss to ensure the sauce is covering the noodles and stir fry until you get some charring on the noodles.
- Add chives and stir fry until the chives are wilted.
- Add the bean sprouts and cook for another minute, until they are slightly cooked.
- Serve on a platter.
Char Kway Teow
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 lap cheong Chinese sausage, thinly sliced
- 6 large shrimp sliced in half
- 1 teaspoon chili sauce
- 2 eggs lightly beaten
- 1 pound fresh rice noodles
- 3 ounces bean sprouts
- 2 stems Chinese garlic chives 2 inch pieces
For the Sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon kecap manis sweet dark soy sauce
Instructions
- In a small bowl, combine sauce ingredients.
- Heat a wok or large frying pan on high heat. Add 1 tablespoon oil and add garlic and stir fry for a few seconds. Add lap cheong, prawns and chili sauce. Stir fry for a minute then push the ingredients to the sides and add the eggs. Cook until the eggs are mostly cooked through.
- Add the noodles and pour in sauce. Gently toss to ensure the sauce is covering the noodles and stir fry until you get some charring on the noodles.
- Add chives and stir fry until the chives are wilted.
- Add the bean sprouts and cook for another minute, until they are slightly cooked.
- Serve on a platter.