Name: Char kway teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 375g pkt large rice stick noodles; 60ml (1/4 cup) vegetable oil; 200g medium green prawns, peeled leaving tails intact, deveined; 3 garlic cloves, finely chopped; 20.00 ml sambal oelek; 42.00 gm soy sauce; 40.00 ml kecap manis; 2 eggs, lightly whisked; 100g bean sprouts, trimmed; 62.50 ml chopped fresh chives

Char kway teow

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Irresistible slippery rice noodles with plump prawns and garlic-soy sauce.

Ingredients:

375g pkt large rice stick noodles
60ml (1/4 cup) vegetable oil
200g medium green prawns, peeled leaving tails intact, deveined
3 garlic cloves, finely chopped
20.00 ml sambal oelek
42.00 gm soy sauce
40.00 ml kecap manis
2 eggs, lightly whisked
100g bean sprouts, trimmed
62.50 ml chopped fresh chives

Instructions:

Put the noodles in a spacious heatproof bowl. Pour boiling water over them and let sit until tender. Drain and allow to cool.
1. Heat oil in a smoking hot wok. 2. Quickly stir-fry prawns, garlic, and sambal oelek until prawns curl and change color, about 2 minutes. 3. Add noodles, soy sauce, and kecap manis. 4. Stir-fry for 1 more minute until everything is well combined.
Combine the egg into the stir-fry for 30 seconds. Toss in the bean sprouts and half of the chives, stir-fry for 2 minutes until the egg is cooked. Season with salt and pepper, then garnish with the rest of the chives.

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