Charred and smoky, char kway teow is a popular Malaysian street food dish. To get the ‘wok hei’ taste, you do have to cook it over a high flame but if that’s not something you can do, don’t worry, it will still taste pretty amazing.
” Furiously fried flat noodles ”
Char Kway Teow
Print ThisIngredients
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- 500g Kway Teow ( flat rice noodles )
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- 1 Cup Beansprouts
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- 1 Tbs Chilli Paste
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- 10 Prawns
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- 10 Cockles, optional
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- 2 Eggs
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- 1/4 Kuchai ( Chinese chives )
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- 2 Tbs Light Soy Sauce
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- 2 Tbs Dark Soy Sauce
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- 1 1/2 Tbs Oil
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- 4 Cloves Garlic, minced
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- A pinch of White Pepper
Instructions
1. Heat oil until smoking hot and toss in prawns first to infuse oil.
2. Add in garlic, chilli paste and the soy sauces stirring continuously.
3. Add in noodles making sure sauces mix in well.
4. Make a well in the middle and crack eggs, cooking it a little then mixing it with the noodles.
5. Toss in beansprouts and kuchai and finally the cockles just before switching off the heat.
6. Add a dash of white pepper before serving.
Notes
For that ‘wok hei’ taste ( taste of the flame ) it is best to fry char kway teow on a gas stove.