Fried Flat Rice Noodle (Char Kway Teow)

Sharon of Delishar

Fried Flat Rice Noodle (Char Kway Teow)

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 12 to 16 large shrimp shelled and cleaned
• 400 g kway teow / flat rice noodle rinsed
• 1 stalk green onion cut into 1.5 inch length
• handful of bean sprouts
• 3 cloves garlic minced
• 2 eggs
• 1 fish cake sliced into thin slices
• 1/2 chinese sausage sliced into thin slices
• 4 stalks of chye sim cut into 2 inch pieces
• 3 tbsp canola/sunflower oil

Sauce

• 3 tbsp kicap manis/sweet soy sauce
• 3 tbsp light soy sauce
• 1 tbsp fish sauce
• 3 tbsp water
• 1 tsp brown sugar
• 2 tsp sambal belachan chilli optional
• Dash of white pepper

Method

 

1. Mix ingredients for sauce in a bowl and set aside.
2. Heat wok on high with oil.
3. Quickly stir-fry garlic and chinese sausage for a minute.
4. Add fish cake, chye sim, shrimp, and stir fry until vegetable starts to wilt.
5. Push everything aside, and add in kway teow.
6. Pour sauce over kway teow, and stir fry making sure the sauce coats the noodle.
7. Reduce heat to med high.
8. Make a well in the middle of the wok and add in the eggs.
9. Scramble it, and when it starts to set, mix in your noodles.
10. Add green onions, and bean sprouts.
11. Stir fry for another minute or so.

Notes

Adapted from thelittleteochew

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