Char Kway Teow
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4.96 out of 5 stars
(48)
Ingredients
2 servings
- 500 g / 1 lb fresh wide rice noodle (Note 1)
- 2 tbsp lard (, or vegetable oil (Note 2)
- 2 tbsp vegetable oil (, separated)
- 10 small prawns/shrimp (, shelled and deveined)
- 2 garlic cloves (, finely chopped)
- 1 Chinese sausage / Lup Chong Sausage (, sliced thinly on the diagonal (Note 3)
- 5 cm / 2" piece of fried fish cake (, sliced thinly (Note 4)
- 20 stems garlic chives (, cut into 4 pieces (Note 5)
- 2 1/2 cups bean sprouts
- 2 eggs (, whisked)
- 5 tsp dark soy sauce (Note 6)
- 4 tsp light soy (Note 6)
- 2 tsp oyster sauce (Note 6)
- 4 tsp kecap manis / sweet soy sauce (Note 6)
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Preparation
Step 1
Mix Sauce together.
Step 2
Noodles:
Step 3
Do not attempt to pull noodles apart while cold and hard - they break.
Step 4
Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed.
Step 5
Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.
Step 6
If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.
Step 7
Cook using Base Recipe (capable cooks) or Easier Method.
Step 8
Cooking - BASE Recipe:
Step 9
Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok.
Step 10
When it starts smoking, add prawns. Cook for 30 seconds.
Step 11
Add garlic, stir for 10 seconds.
Step 12
Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video).
Step 13
Add Chinese sausage and fish cake, toss or gently fold 4 times.
Step 14
Add bean sprouts and garlic chives, toss or gently fold 6 times.
Step 15
Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly.
Step 16
Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.
Step 17
Serve immediately!
Step 18
Cooking - EASIER Method:
Step 19
Heat 1 tbsp oil in a large non stick skillet over high heat.
Step 20
When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl
Step 21
Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl.
Step 22
Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl.
Step 23
Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl.
Step 24
Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles.
Step 25
Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over.
Step 26
Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.
Step 27
Remove from stove and serve immediately.
Step 28
Save recipe for the next time?
