adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Char kway teow
Char kway teow
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious Malaysian rice noodle stir-fry found at street stalls.
Ingredients:
  • 1 x 450g pkt thick fresh rice noodles
  • Peanut oil, to coat
  • 3 red birdseye chillies, thinly sliced
  • 18.20 gm peanut oil
  • 2 small single chicken breast fillets, thinly sliced
  • 8 green medium prawns, peeled leaving tails intact, deveined
  • 3 green shallots, ends trimmed, cut into 4cm lengths
  • 10.60 gm dark soy sauce
  • 10.60 gm light soy sauce
  • 100g bean sprouts
Instructions:
  • Prepare the noodles according to the package instructions. Drain them and place them in a heatproof bowl. Drizzle a bit of oil over the noodles and delicately mix to ensure they are evenly coated.
  • Crush the chili in a mortar using a pestle until finely ground.
  • 1. Heat the oil in a smoking hot wok. Toss in the chili and garlic, stir-fry for 10 seconds until fragrant. Follow with the chicken, stir-fry for 2 minutes until cooked. Lastly, add the prawns and stir-fry for 2 minutes until they curl and change color.
  • Combine noodles, shallot, dark soy sauce, and light soy sauce in the wok. Stir-fry for 2 minutes until well combined. Transfer the noodle mixture to a heatproof bowl. Quickly cook the egg in the wok for 30 seconds. Return the noodle mixture to the wok and stir-fry for 1-2 minutes until the egg is set. Remove from heat, add bean sprouts, and mix well. Serve hot.

Similar Recipes