Ingredients with Measurements:
- 500g fresh flat rice noodles
- 300g prawns, peeled and deveined
- 4 cloves garlic, minced
- 2 eggs
- 2 Chinese sausages, sliced
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Wok or large skillet
- Spatula
Step-by-Step Instructions:
1. Soak the rice noodles in warm water for 10 minutes until they are soft. Drain and set aside.
2. In a small bowl, mix together the soy sauce, sweet soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and stir-fry for 30 seconds.
4. Add the prawns and Chinese sausages and stir-fry for 2-3 minutes until the prawns turn pink.
5. Push the prawns and sausages to one side of the wok and crack the eggs into the other side. Scramble the eggs until they are cooked through.
6. Add the rice noodles to the wok and stir-fry for 2-3 minutes until they are heated through.
7. Pour the sauce over the noodles and stir-fry for another 2-3 minutes until the noodles are coated in the sauce.
8. Add the scallions and cilantro and stir-fry for 1 minute until they are wilted.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 55g
Protein per serving: 20g
Substitutions for ingredients:
- Instead of prawns, you can use chicken, beef, or tofu.
- Instead of Chinese sausages, you can use bacon or ham.
- Instead of sweet soy sauce, you can use regular soy sauce and add 1 tablespoon of honey.
Variations:
- Add sliced vegetables such as bell peppers, carrots, or bean sprouts.
- 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 the wok or skillet is very hot before adding the ingredients to ensure they cook quickly and evenly.
- Use a spatula to toss the noodles and ingredients together to prevent them from sticking to the wok.
- If the noodles are too dry, add a splash of water to the wok to create steam and help soften them.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a wok over medium heat until heated through.
Presentation Ideas:
Serve the Char Kway Teow with Prawns in individual bowls and garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested Side Dishes:
Steamed broccoli, green beans, or bok choy.
Troubleshooting Advice:
- If the noodles are too sticky, rinse them under cold water before adding them to the wok.
- If the noodles are too dry, add a splash of water to the wok to create steam and help soften them.
Food Safety Advice:
Make sure the prawns are cooked through before serving.
Food History:
Char Kway Teow is a popular street food in Malaysia and Singapore. It is believed to have originated from the Chinese Hokkien community in Southeast Asia.
Flavor Profiles:
Salty, sweet, savory, and slightly spicy.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian