char-kway-teow
Next Dish: Rieslingspaschteit
Char Kway Teow is a popular noodle dish from Malaysia and Singapore. The name translates to "stir-fried ricecake strips" in English, referring to its main ingredient of flat rice noodles. The dish typically includes ingredients such as dark soy sauce, chili, prawns, cockles, bean sprouts, Chinese chives, and eggs. It is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and served on a banana leaf.
Recipe
Ingredients:
200g flat rice noodles
100g prawns, peeled and deveined
2 Chinese sausage links, sliced
2 cloves of garlic, minced
1 cup of bean sprouts
2 eggs
2 tablespoons of dark soy sauce
1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of fish sauce
1 tablespoon of sugar
2 stalks of Chinese chives, chopped
2 tablespoons of vegetable oil
Instructions:
Begin by soaking the flat rice noodles in warm water for about 30 minutes until they become pliable. Drain and set aside.
Heat up a wok or large frying pan over high heat and add the vegetable oil.
Add the Chinese sausage to the wok and stir fry until they start to become crispy.
Next, add the minced garlic to the wok and stir fry until it becomes fragrant.
Add the prawns to the wok and stir fry until they turn pink.
Push everything to one side of the wok and add the eggs to the other side. Scramble the eggs and mix with the rest of the ingredients in the wok.
Add the drained noodles to the wok along with the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir fry everything together until the noodles are well coated with the sauces.
Add the bean sprouts and chopped Chinese chives to the wok and stir fry for another minute.
Serve the Char Kway Teow hot. Enjoy!