Malaysia / Main
Char kway teow
Wide rice noodles seared over a very high flame with prawns, egg and bean sprouts.
Ingredients
- Wide rice noodles, fresh400 g
- Prawns200 g
- Cockles or squid150 g
- Chinese sausage80 g
- Eggs2
- Bean sprouts150 g
- Garlic chives60 g
- Garlic4 cloves
- Dark soy sauce1 tbsp
- Light soy sauce2 tbsp
- Sambal1 tbsp
- Lard3 tbsp
- Sugar1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Separate the fresh noodles into individual strips by hand, trying not to tear them.
Set everything out beside the hob — the cooking takes four minutes and there will be no time to fetch anything.
Heat the wok until it smokes, melt the lard and fry the garlic and sausage for twenty seconds.
Add the prawns and cockles and cook thirty seconds, without stirring constantly.
Push everything to the side, break the eggs into the centre, let them set for ten seconds and break them up.
Add the noodles, both soy sauces, the sambal and sugar and toss them for a minute and a half.
Throw in the sprouts and chives, toss for twenty seconds and serve immediately.
