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Char Kway Teow

Char Kway Teow

Singaporean
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19 minutes
4 people
Medium31–60 min or 7–12 steps

19 min · 8 steps

Medium: 31–60 min or 7–12 steps

480 kcalper person
Protein 20g
Carbs 55g
Fats 20g

About this dish

Flat rice noodles blasted in a screaming-hot wok with prawns, fish cake and Chinese sausage, bound in a dark, sweet-savoury sauce until they catch a smoky char at the edges.

Allergy Info

Gluten, Eggs, Soya, Fish, Crustaceans, Molluscs

Diet Info

Meat

Before you start

Ready-made is fine, or make your own.

Ingredients

Fresh Produce

  • Beansprouts150 g
  • Chinese Chivescut into 4cm lengths50 g
  • Garlic clovesminced4 cloves

Meat & Poultry

  • Chinese Sausagethinly sliced on the diagonal2 whole

Fish & Seafood

  • Raw King Prawnspeeled and deveined200 g
  • Fish cakessliced100 g

Dairy & Eggs

  • Eggs2 whole
  • Lard3 tbsp

Dried Goods

  • Wide rice noodlesfresh, strands loosened400 g

Oils & Condiments

  • Light soy sauce2 tbsp
  • Sweet dark soy saucekecap manis2 tbsp
  • Oyster sauce1 tbsp
  • Sambal Tumis2 tbsp

Utensils

  • Wok
  • Chopping board
  • Sharp knife

Method

1

Loosen the wide rice noodles gently with your fingers so the strands separate, then set aside.

Approx. 3 minutes
2

Stir the light soy sauce, sweet dark soy sauce, oyster sauce and sambal tumis together in a small bowl to make the sauce.

Approx. 2 minutes
3

Heat the lard in a wok over high heat until it is fully melted and shimmering.

Approx. 2 minutes
4

Add the garlic and Chinese sausage and stir-fry for 1 minute until fragrant.

Approx. 1 minute
5

Add the prawns and fish cake and stir-fry for 2 minutes until the prawns turn pink and opaque.

Approx. 2 minutes
6

Push everything to one side of the wok, crack the eggs into the cleared space, scramble briefly, then mix them through the rest of the ingredients.

Approx. 3 minutes
7

Add the noodles and the sauce mixture and toss constantly over high heat for 4 minutes until every strand is coated and lightly charred in spots.

Approx. 4 minutes
8

Add the beansprouts and Chinese chives, toss for 1 more minute until just wilted, then serve immediately.

Approx. 2 minutes

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