Char Kway Teow 炒貴刁

Char Kway Teow is a beloved Southeast Asian noodle dish originating from Malaysia and Singapore, featuring flat rice noodles stir-fried over high heat with soy sauce, chili, cockles, prawns, Chinese sausage, bean sprouts, and Chinese chives. The smoky "wok hei" flavour is its signature characteristic.

Nutrition (per serving)

Ingredients

• Flat rice noodles
• Prawns
• Cockles
• Chinese sausage
• Fish cake
• Bean sprouts
• Chinese chives
• Eggs
• Garlic
• Lard or vegetable oil
• Dark soy sauce
• Light soy sauce
• Fish sauce
• Chili paste
• Sugar
• White pepper
• Water or chicken stock

Steps

1. Combine dark soy sauce, light soy sauce, fish sauce, chili paste, sugar, white pepper, and water or chicken stock in a small bowl. Set aside.
2. Heat lard or vegetable oil in a large wok or frying pan over high heat until smoking. Add minced garlic and stir-fry until fragrant.
3. Add Chinese sausage and stir-fry for 1-2 minutes until slightly crispy. Push to one side. Add prawns and fish cake, stir-fry until prawns are almost cooked. Add flat rice noodles and combine with the ingredients.
4. Pour the prepared sauce mixture over the noodles. Stir-fry vigorously to coat the noodles evenly. Add bean sprouts and Chinese chives. Continue to stir-fry for 1-2 minutes until vegetables are tender-crisp.
5. Make a well in the centre of the noodles. Crack eggs into the well and scramble quickly. Once semi-cooked, mix eggs into the noodles. Add shucked cockles and quickly toss to heat through. Do not overcook cockles.
6. Serve immediately while hot, garnished with extra chili if desired.

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