Char Kway Teow Recipe
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 5 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon chicken bouillon cube (crumbled)
- ½ teaspoon black pepper (or sub with ¼ teaspoon white pepper, for great flavor)
- ¼ teaspoon sugar
- 8 ounces dry flat rice noodles or sub 600 grams fresh rice noodles.
- high heat oil for frying- lard is traditional, I prefer avocado oil
- 6 cloves garlic, chopped
- 12 extra large prawns, peeled and deveined
- 1 cured Chinese sausage, thinly sliced
- ½ teaspoon -2 teaspoons garlic chili sauce per serving
- 4 eggs
- 2 cups fresh bean sprouts
- ¼ cup Chinese chives, cut into 1 ½ inch slices ( or sub regular chives)
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Preparation
Step 1
If using dry noodles, soak them in a pan of boiling water until soft. Tip: Fresh flat noodles work best here but can easily break. If using bring to room temp before using (or microwave for 10 seconds at a time),and separate into 4 equal portions, separating each strand.
Step 2
In a small bowl, mix the Char Kway Teow Sauce ingredeints together. Make sure sugar and boullion granules are dissolved. Tip: this sauce will keep for weeks on end in the fridge. Slice Chinese sausage thinly and cut garlic chives into 1 ½-inch pieces.
Step 3
Gather your ingredients by the stove. Turn your hood fan on.
Step 4
Stir-Fry
Step 5
Only cook one portion at a time, which is how it is done in Malaysia. Tip: read this over before starting. Timing is tricky!
Step 6
Heat one tablespoon of oil in a wok over medium heat. Add 1 teaspoon of the chopped garlic and stir fry for 10-15 seconds, then add 3 shrimp and five slices of the Chinese sausage and stir fry for one minute or until the sausage browns a bit.
Step 7
Add the chili sauce, saute 30 seconds, add 2 tablespoons stir-fry sauce (mix it first), then add ¼ of the noodles, and stir fry, raising heat if possible, for 2-3 minutes. You really want to cook those noodles, charring, caramelizing and get the sizzle back into the wok.
Step 8
Add the bean sprouts, stir fry until wilted, another minute.
Step 9
Make a well in the center of the wok, add a couple of drops of oil, crack the egg, scramble, then mix into the noodles along with the chives.
Step 10
Serve immediately on a palm leaf-lined plate or in a bowl with chopsticks.
Step 11
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