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Char kway teow spicy prawn noodles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy prawn and rice noodle stir-fry with Malaysian flavors.
Ingredients:
  • 200g dried flat rice noodles
  • 2½ tbsp vegetable oil
  • 1 egg, lightly beaten with a pinch of salt
  • 60g lap cheong (Chinese sausage), finely sliced
  • 150g small prawn cutlets
  • 2 garlic cloves, finely sliced
  • ½ bunch chives, 3cm batons
  • 100g bean sprouts
  • 1 lime, halved
  • 60.00 ml Sweet Soy Sauce
  • 1½ tbsp Extra Hot Chilli Sauce
  • 24.40 gm oyster sauce
  • 48.80 gm fish sauce
  • Pinch of white pepper
Instructions:
  • Combine the stir-fry sauce ingredients in a bowl and set aside. Soak the noodles in 1L of boiling water in a large bowl for 15 minutes or until soft, then strain.
  • Start by heating a large wok over medium-high heat. Add ½ tablespoon of oil and swirl it around the wok to coat the sides evenly. Pour the beaten egg into the wok and swirl it around to create a thin layer. Cook the egg all the way through. Transfer the cooked egg onto a chopping board, roll it up like a log, and finely slice it. Set the sliced egg aside for later use.
  • Heat 1 tablespoon of oil in a hot wok until it just starts to smoke. Toss in lap cheong and cook for 30 seconds. Then add prawns and garlic, stir-frying for 1 minute. Fold in the noodles and pour in the stir-fry sauce evenly. Drizzle the remaining oil around the edges of the wok to prevent sticking, then stir. Finally, add chives and bean sprouts, stir-fry for 2-3 minutes until cooked through.
  • Garnish with shredded hard-boiled egg and a squeeze of fresh lime before serving.

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