World Flavors Cookbook

Char Kway Teow

Name: Char Kway Teow
Cook time: 10 min
Cuisine: Malaysia
Ingredients: 300g flat rice noodles (kway teow) 100g fresh prawns 50g Chinese sausage (lap cheong), sliced 100g bean sprouts 50g Chinese chives 2 eggs 2 cloves garlic, minced Lard or oil for frying Sauce: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, chili paste to taste

Stir-fried flat rice noodles with prawns, cockles, Chinese sausage, and bean sprouts in a smoky, high-heat sauce.

Cuisine: Malaysia

Ingredients

300g flat rice noodles (kway teow) 100g fresh prawns 50g Chinese sausage (lap cheong), sliced 100g bean sprouts 50g Chinese chives 2 eggs 2 cloves garlic, minced Lard or oil for frying Sauce: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, chili paste to taste

Instructions

1. Heat lard or oil in a very hot wok until smoking. 2. Sauté garlic and Chinese sausage briefly. Add prawns and cook until pink. 3. Add the noodles and sauce mixture. Stir-fry over extreme high heat to achieve "wok hei" (smoky flavor). 4. Push noodles to the side, crack eggs in the center, and scramble slightly. 5. Add bean sprouts and chives. Toss everything together for 30 seconds. 6. Serve immediately while piping hot.