Ingredients with Measurements:
- 500g fresh flat rice noodles
- 200g Chinese bacon, sliced thinly
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup chives, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Wok or large frying pan
- Spatula
Step-by-step instructions:
1. Soak the fresh flat rice noodles in warm water for 10 minutes to soften them. Drain and set aside.
2. Heat the wok or large frying pan over high heat. Add the vegetable oil and swirl to coat the pan.
3. Add the Chinese bacon and stir-fry for 2-3 minutes until crispy. Remove from the pan and set aside.
4. Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant.
5. Add the beaten eggs and scramble until cooked through. Push the eggs to the side of the pan.
6. Add the softened rice noodles to the pan and stir-fry for 2-3 minutes until heated through.
7. Add the soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper to the pan. Stir-fry for another 2-3 minutes until the noodles are evenly coated with the sauce.
8. Add the bean sprouts, chives, and Chinese bacon back to the pan. Stir-fry for another 1-2 minutes until everything is heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Chinese bacon can be substituted with regular bacon or lap cheong (Chinese sausage).
- Bean sprouts can be substituted with other vegetables such as sliced carrots or bell peppers.
Variations:
- Add shrimp or chicken for a protein boost.
- Use different types of noodles such as udon or egg noodles.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to soak the rice noodles in warm water to soften them before stir-frying.
- Use a high heat to get a nice char on the noodles.
- Don't overcook the bean sprouts and chives, they should still have a bit of crunch.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the Char Kway Teow with Chinese Bacon in a large bowl or on a platter.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of steamed vegetables or a simple salad.
Troubleshooting advice:
- If the noodles are sticking to the pan, add a bit more oil.
- If the noodles are too dry, add a bit more sauce or a splash of water.
Food safety advice:
Make sure to cook the eggs and Chinese bacon thoroughly.
Food history:
Char Kway Teow is a popular street food in Malaysia and Singapore. It is traditionally made with flat rice noodles stir-fried with soy sauce, shrimp, Chinese sausage, and bean sprouts.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve the Char Kway Teow with Chinese Bacon as a main dish for lunch or dinner.
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Region: Malaysian