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Name: Char Kway Teow
Total time: 30 min
Yield: Serves 2
Cuisine: Malaysia and Singapore
Ingredients: 400 g fresh flat rice noodles; 150 g prawns; 1 Chinese lap cheong sausage; 2 eggs; 100 g bean sprouts; 50 g garlic chives; 2 cloves garlic; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp chili paste; 2 tbsp lard or neutral oil

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Malaysia and Singapore30 minServes 2cooked before

Char Kway Teow

炒粿條 · Chǎo guǒ tiáo

Ingredients12

fresh flat rice noodles400 g
prawns150 g
Chinese lap cheong sausage1
eggs2
bean sprouts100 g
garlic chives50 g
garlic2 cloves
light soy sauce1 tbsp
dark soy sauce1 tbsp
oyster sauce1 tbsp
chili paste1 tbsp
lard or neutral oil2 tbsp

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Method

Slice the lap cheong thinly, mince the garlic, and cut the chives into short lengths.
Heat a wok until very hot, add the lard or oil, and fry the garlic and chili paste until fragrant.
Add the prawns and lap cheong and stir-fry until the prawns turn pink.
Add the noodles with the light soy, dark soy, and oyster sauce, tossing over high heat until evenly coated and slightly charred.
Push the noodles aside, crack in the eggs, scramble briefly, then mix through the noodles.
Add the bean sprouts and chives, toss for about 30 seconds, and serve immediately.