Char Kway Teow (Stir fried flat noodles)
Date Published: June 27th, 2020 | Last Updated: June 27th, 2020
Author: Abby |Category: mains, asian
Serves: 4 – 5 | Prep time: 15mins | Cook time: 10mins
- 1 packet of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
- 1/3 cup (90ml) of any neutral tasting oil (can substitute with pork lard for extra flavour)
- 4 cloves garlic, minced
- 2 large red shallots, finely chopped (can substitute with 1 red onion instead)
- 2 medium red serrano chilis, thinly sliced (optional)
- 130g (~4 medium) lap cheong sausages, thinly sliced
- 15 large fresh shrimp/prawns, shelled and deveined
- 4 Tbsps (60ml) light soy sauce
- 2 Tbsps (30ml) dark soy sauce
- 1 Tbsp (16ml) oyster sauce
- 1 Tbsp (16ml) fish sauce
- 2 tsp sugar
- 1 tsp ground black pepper
- 2 large eggs
- 2 cups (200g) fresh bean sprouts
- 2 large spring onions, cut into 2.5cm lengths
- Cook the rice noodles according to package instructions. Drain and set aside. You can add a little oil to the noodles to keep them from clumping together.
- In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.
- Add the prawns/shrimp to the pan and stir-fry for 1 minute.
- Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles.
- Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper. Stir-fry until combined.
- Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.
- Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!