Char Kway Teow
(2.5)
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A flavorful and spicy stir-fried noodle dish with a mix of seafood, pork lard, and sauces.
00:15:00 total
Serves 4
medium
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Ingredients
- spring onions - 3 (finely sliced)
- garlic chives - 8 (cut into 3cm (1.2 in) strips)
- fish cake - 200g (7 oz) (thinly sliced)
- Chinese sausages - 2 (thinly sliced on an angle)
- pork lard - 2 tbsp
- small prawns - 10 (peeled and deveined)
- eggs - 2
- fresh wide rice noodles - 800g (28 oz)
- sweet soy sauce - 2 tbsp
- oyster sauce - 2 tbsp
- light soy sauce - 2 tbsp
- chilli paste or sambal - 1 tbsp
- bean sprouts - watch the video to see (handful)
Instructions
- Prep Ingredients: Once all your ingredients are prepped, place a wok over high heat.
- Cook Pork Lard and Sausage: Heat the pork lard in the wok, then add the Chinese sausage and cook for 1 minute.
- Add Seafood and Fish Cake: Add the white parts of the spring onions, fish cake, and prawns. Cook for 1 minute.
- Add Noodles: Add the rice noodles, toss well, and cook for 1 minute.
- Scramble Eggs: Push the ingredients to one side of the wok and crack in the eggs. Quickly scramble them as they cook.
- Add Sauces and Chives: Add the garlic chives and cook for 1 minute before pouring the sweet soy sauce, oyster sauce, and light soy sauce around the edges of the wok.
- Final Toss: Toss everything together and cook for 1 minute before adding the bean sprouts and chilli paste. Finally, add the green parts of the spring onions, give it one last toss, and you're ready to serve.
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