Char Kway Teow is a dish of flat rice noodles stir-fried with Chinese sausage, prawns, fish cake, bean sprouts and eggs. It is a national favourite in both Singapore and Malaysia. There are different versions of Char Kway Teow – the Singaporean version uses sweet soya sauce (kecap manis) whilst the Penang version is savoury and paler in colour. My recipe below is a combination of both types. Although the steps are simple, it is not an easy dish to get right. The tricks are to get the heat up high, a quick stir fry and use the right amount of sauce. Chives and crispy pork fat bits are important elements of this dish.
Video Link: https://youtu.be/0na7c_UwmKY
- 250 gm fresh flat rice noodles *
- 1 Chinese sausage (sliced)
- 4 fresh large prawns (shelled, de-veined and sliced in half))
- 2 fish cakes (sliced)
- Large handful of bean sprouts
- 2 eggs
- 1 tablespoon vegetable oil
- 2 cloves of garlic (minced)
- 1 teaspoon sugar
- 2 tablespoons soya sauce
- 1 teaspoon dark soya sauce
- 1 teaspoon sweet soya sauce (kecap manis)
- 1/2 teaspoon sambal chilli
- 2 tablespoons water
- 1 tablespoon chives (chopped)
- 1 tablespoon small fried pork fat cubes
1. Heat 1 tablespoon of oil in the pan. Add garlic and fry till fragrant.
2. Add prawns and fry till cooked.
3. Add fish cakes, then Chinese sausage and stir fry.
4. Turn up the heat and add flat rice noodles and let the noodles sear for a few minutes. Flip over and sear the other side.
6. Add sauce and stir fry for a couple of minutes.
7. Add bean sprouts and stir well to mix.
8. Make a hole in the middle of the rice noodles. Crack 2 eggs and scramble and coat the noodles.
9. Make one last stir fry and the char kway teow is ready. Sprinkle chives and small fried pork fat on top before serving.
* Click on link for the home-made rice noodle recipe.