Char Kway Teow

By Uncle Ah Hock

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Main Dish

Char Kway Teow

By Uncle Ah Hock (Tampines)

Shared by SG Recipe Book, father

Smoky stir-fried flat rice noodles with prawns, Chinese sausage, bean sprouts, and eggs - a beloved hawker classic.

0
30 min
2 servings
Chinesehard

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https://sgrecipebook.com/r/C9843b
Char Kway Teow

Ingredients

  • 400g fresh flat rice noodles (kway teow)
  • 200g prawns, shelled
  • 2 Chinese sausages (lap cheong), sliced
  • 2 eggs
  • 200g bean sprouts
  • 4 stalks Chinese chives, cut into 2-inch pieces
  • 3 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp lard or oil
  • 4 cloves garlic, minced
  • White pepper to taste
  • Fish cake slices (optional)

Preparation

  1. 1

    Heat wok until smoking hot. Add lard and swirl to coat.

  2. 2

    Add garlic and fry until fragrant.

  3. 3

    Add prawns and Chinese sausage, stir-fry until prawns turn pink.

  4. 4

    Push ingredients to one side, crack eggs into wok and scramble.

  5. 5

    Add noodles and toss quickly. The wok must be very hot for wok hei.

  6. 6

    Add dark soy sauce and light soy sauce, toss to coat evenly.

  7. 7

    Add bean sprouts and chives, toss for 30 seconds.

  8. 8

    Season with white pepper and serve immediately.

Tips from Uncle Ah Hock

"Wok hei (breath of the wok) is everything. Use the highest heat possible and work quickly."

SB

SG Recipe Book

Recipe Contributor

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