Char Kway Teow | FoodieAtlas

Ingredients

For the Stir-Fry:
200g flat rice noodles (kway teow), soaked in warm water for 30 minutes
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small shallot, thinly sliced
100g prawns, peeled and deveined
100g chicken breast or thigh, thinly sliced
2 eggs
100g bean sprouts
2 spring onions, chopped
1 red chili, sliced (optional)
1/2 cup Chinese chives or regular chives, chopped
For the Sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon white pepper

Instructions

Prepare the Sauce

In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.

Stir-Fry the Ingredients

Heat vegetable oil in a large wok or skillet over high heat.

Add minced garlic and sliced shallots. Stir-fry for 1-2 minutes until fragrant.

Add the chicken slices and stir-fry until they are cooked through.

Add the prawns and cook until they turn pink and are cooked through.

Cook the Noodles

Push the cooked meat and aromatics to one side of the wok. Crack the eggs into the empty space and scramble them until cooked through.

Add the soaked and drained rice noodles to the wok. Stir-fry everything together, mixing well.

Add the Sauce

Pour the prepared sauce over the noodles. Stir well to ensure the noodles are evenly coated with the sauce.

Add Vegetables

Add the bean sprouts, chopped chives, and sliced red chili (if using). Stir-fry for an additional 2-3 minutes until the vegetables are slightly wilted but still crunchy.

Serve

Remove from heat and serve hot.