Char Kway Teow炒貴刁
Char Kway Teow is a beloved Southeast Asian noodle dish originating from Malaysia and Singapore, featuring flat rice noodles stir-fried over high heat with soy sauce, chili, cockles, prawns, Chinese sausage, bean sprouts, and Chinese chives. The smoky "wok hei" flavour is its signature characteristic.
01Ingredients
- Flat rice noodles
- Prawns
- Cockles
- Chinese sausage
- Fish cake
- Bean sprouts
- Chinese chives
- Eggs
- Garlic
- Lard or vegetable oil
- Dark soy sauce
- Light soy sauce
- Fish sauce
- Chili paste
- Sugar
- White pepper
- Water or chicken stock
Nutrition (per serving)645kcal
- Protein24.5g
- Carbs58g
- Fat32.5g
Fiber 2 gSodium 1240 mg
02Steps
- Combine dark soy sauce, light soy sauce, fish sauce, chili paste, sugar, white pepper, and water or chicken stock in a small bowl. Set aside.
- Heat lard or vegetable oil in a large wok or frying pan over high heat until smoking. Add minced garlic and stir-fry until fragrant.
- Add Chinese sausage and stir-fry for 1-2 minutes until slightly crispy. Push to one side. Add prawns and fish cake, stir-fry until prawns are almost cooked. Add flat rice noodles and combine with the ingredients.
- Pour the prepared sauce mixture over the noodles. Stir-fry vigorously to coat the noodles evenly. Add bean sprouts and Chinese chives. Continue to stir-fry for 1-2 minutes until vegetables are tender-crisp.
- Make a well in the centre of the noodles. Crack eggs into the well and scramble quickly. Once semi-cooked, mix eggs into the noodles. Add shucked cockles and quickly toss to heat through. Do not overcook cockles.
- Serve immediately while hot, garnished with extra chili if desired.
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