Char Kway Teow
Char Kway Teow
Ingredients
For the Noodles and Proteins
- 600 grams flat rice noodles
- 2 pieces Chinese sausage
- 1 piece fish cake
- 150 grams prawns
- 2 eggs
- 150 grams bean sprouts
- 30 grams chives
- 3 cloves garlic
- 3 tablespoons oil
For the Sauce
- 15 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml oyster sauce
- 1 teaspoon chili paste
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 15 ml water
Instructions
- 1
Prepare the ingredients: Slice the 2 pieces of Chinese sausage. Slice the 1 piece of fish cake. Peel and devein the 150 grams of prawns. Crack the 2 eggs into a small bowl and lightly beat them. Chop the 30 grams of chives. Mince the 3 cloves of garlic.
⏱️ 10 min
- 2
Make the sauce: In a separate bowl, combine 15 ml light soy sauce, 15 ml dark soy sauce, 15 ml oyster sauce, 1 teaspoon chili paste, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon sugar. Add 15 ml of water and mix everything thoroughly until well combined.
⏱️ 5 min
- 3
Cook Chinese sausage: Heat 3 tablespoons of oil in a wok over high heat. Add the sliced Chinese sausage and cook until it is crispy. Remove the cooked sausage from the wok, leaving the oil behind.
⏱️ 3 min
- 4
Stir-fry aromatics and proteins: Add the minced garlic to the hot oil in the wok and stir-fry until fragrant. Then, add the prawns and sliced fish cake. Continue to stir-fry until the prawns are cooked through.
⏱️ 4 min
- 5
Add noodles and sauce: Add the 600 grams of flat rice noodles to the wok. Pour the prepared sauce mixture over the noodles. Stir-fry vigorously, ensuring the noodles are evenly coated with the sauce and heated through.
⏱️ 3 min
- 6
Add eggs: Push the noodles to one side of the wok to create an empty space. Pour the 2 beaten eggs into this empty space. Scramble the eggs until they are almost cooked.
⏱️ 2 min
- 7
Combine and finish: Once the eggs are scrambled, mix them thoroughly with the noodles and other ingredients in the wok. Add the 150 grams of bean sprouts and the 30 grams of chopped chives. Finally, add the crispy Chinese sausage back into the wok.
⏱️ 2 min
- 8
Final stir-fry: Stir-fry all the ingredients together for a short period, ensuring everything is well combined and hot.
⏱️ 1 min
- 9
Serve: Transfer the Char Kway Teow to a plate and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Char Kway Teow
For the Noodles and Proteins
- 600 grams flat rice noodles
- 2 pieces Chinese sausage
- 1 piece fish cake
- 150 grams prawns
- 2 eggs
- 150 grams bean sprouts
- 30 grams chives
- 3 cloves garlic
- 3 tablespoons oil
For the Sauce
- 15 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml oyster sauce
- 1 teaspoon chili paste
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 15 ml water
Instructions
- 1
Prepare the ingredients: Slice the 2 pieces of Chinese sausage. Slice the 1 piece of fish cake. Peel and devein the 150 grams of prawns. Crack the 2 eggs into a small bowl and lightly beat them. Chop the 30 grams of chives. Mince the 3 cloves of garlic.
⏱️ 10 min - 2
Make the sauce: In a separate bowl, combine 15 ml light soy sauce, 15 ml dark soy sauce, 15 ml oyster sauce, 1 teaspoon chili paste, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon sugar. Add 15 ml of water and mix everything thoroughly until well combined.
⏱️ 5 min - 3
Cook Chinese sausage: Heat 3 tablespoons of oil in a wok over high heat. Add the sliced Chinese sausage and cook until it is crispy. Remove the cooked sausage from the wok, leaving the oil behind.
⏱️ 3 min - 4
Stir-fry aromatics and proteins: Add the minced garlic to the hot oil in the wok and stir-fry until fragrant. Then, add the prawns and sliced fish cake. Continue to stir-fry until the prawns are cooked through.
⏱️ 4 min - 5
Add noodles and sauce: Add the 600 grams of flat rice noodles to the wok. Pour the prepared sauce mixture over the noodles. Stir-fry vigorously, ensuring the noodles are evenly coated with the sauce and heated through.
⏱️ 3 min - 6
Add eggs: Push the noodles to one side of the wok to create an empty space. Pour the 2 beaten eggs into this empty space. Scramble the eggs until they are almost cooked.
⏱️ 2 min - 7
Combine and finish: Once the eggs are scrambled, mix them thoroughly with the noodles and other ingredients in the wok. Add the 150 grams of bean sprouts and the 30 grams of chopped chives. Finally, add the crispy Chinese sausage back into the wok.
⏱️ 2 min - 8
Final stir-fry: Stir-fry all the ingredients together for a short period, ensuring everything is well combined and hot.
⏱️ 1 min - 9
Serve: Transfer the Char Kway Teow to a plate and serve immediately.