Ingredients with Measurements:
- 500g fresh flat rice noodles
- 300g prawns, peeled and deveined
- 200g Chinese chives, cut into 2-inch lengths
- 150g bean sprouts
- 4 cloves garlic, minced
- 3 eggs, beaten
- 2 Chinese sausages, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Special equipment needed:
- Wok or large frying pan
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 minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the sliced Chinese sausages and stir-fry for 1-2 minutes until lightly browned.
5. Add the prawns and stir-fry for 2-3 minutes until pink and cooked through.
6. Push the ingredients to one side of the wok or frying pan and add the beaten eggs. Scramble the eggs until cooked, then mix with the other ingredients.
7. Add the drained rice noodles to the wok or frying pan and stir-fry for 2-3 minutes until heated through.
8. Add the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 1-2 minutes until the noodles are evenly coated with the sauce.
9. Add the Chinese chives and bean sprouts to the wok or frying pan and stir-fry for 1-2 minutes until the vegetables are wilted.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Total fat: 14g
Saturated fat: 3g
Cholesterol: 210mg
Sodium: 970mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Fresh flat rice noodles can be substituted with dried flat rice noodles or fresh egg noodles.
- Prawns can be substituted with chicken, beef, or tofu.
- Chinese chives can be substituted with regular chives or scallions.
- Bean sprouts can be omitted or substituted with other vegetables such as carrots, bell peppers, or cabbage.
- Chinese sausages can be substituted with bacon or ham.
Variations:
- Add sliced red chili peppers for a spicy kick.
- Use a combination of dark and light soy sauce for a more complex flavor.
- Add sliced mushrooms for an earthy flavor.
- Substitute the prawns with squid or scallops for a seafood variation.
Tips and tricks:
- Soaking the rice noodles in warm water before stir-frying will prevent them from sticking together.
- Use a high smoke point oil such as vegetable oil or peanut oil for stir-frying.
- Cook the ingredients in batches to prevent overcrowding in the wok or frying pan.
- Stir-fry the ingredients quickly over high heat to prevent them from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Char Kway Teow with Chinese Chives in individual bowls or on a large platter. Garnish with sliced red chili peppers and chopped cilantro.
Garnishes:
- Sliced red chili peppers
- Chopped cilantro
Pairings:
- Chinese tea
- Beer
- White wine
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Dumplings
Troubleshooting advice:
- If the rice noodles are too dry, add a splash of water or chicken broth to the wok or frying pan.
- If the noodles are too sticky, rinse them under cold water before stir-frying.
- If the vegetables are not wilted enough, cover the wok or frying pan with a lid for a few minutes to steam them.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
- Wash your hands thoroughly before and after handling raw meat and vegetables.
Food history:
Char Kway Teow is a popular street food in Malaysia and Singapore. It is a stir-fried noodle dish that originated from the Hokkien Chinese dialect. The dish is traditionally made with flat rice noodles, soy sauce, shrimp, Chinese sausage, and bean sprouts.
Flavor profiles:
The Char Kway Teow with Chinese Chives is savory, slightly sweet, and umami. The dish has a smoky flavor from the high heat stir-frying and a fresh crunch from the bean sprouts and Chinese chives.
Serving suggestions:
Serve the Char Kway Teow with Chinese Chives as a main dish for lunch or dinner. It can also be served as a snack or appetizer.
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Region: Malaysian