Ingredients with Measurements:
- 500g fresh flat rice noodles
- 200g bean sprouts
- 150g Chinese sausage, sliced
- 150g prawns, peeled and deveined
- 100g fish cake, sliced
- 4 cloves garlic, minced
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 tsp salt
- 1 lime, cut into wedges
- 2 stalks spring onion, chopped
- Fried shallots, for garnish
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Soak the rice noodles in warm water for 10 minutes until they are soft. Drain and set aside.
2. Heat the wok or frying pan over high heat and add the vegetable oil.
3. Add the minced garlic and stir-fry until fragrant.
4. Add the Chinese sausage and stir-fry for 1-2 minutes until lightly browned.
5. Add the prawns and fish cake and stir-fry for 1-2 minutes until cooked through.
6. Push the ingredients to the side of the wok or frying pan and add the beaten eggs. Scramble the eggs until they are cooked.
7. Add the rice noodles to the wok or frying pan and stir-fry for 2-3 minutes until they are heated through.
8. Add the bean sprouts, dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, and salt. Stir-fry for another 2-3 minutes until the noodles are evenly coated with the sauce.
9. Garnish with chopped spring onion and fried shallots.
10. Serve hot with lime wedges on the side.
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: 15g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Chinese sausage can be substituted with bacon or ham.
- Prawns can be substituted with chicken or beef.
- Fish cake can be substituted with tofu or mushrooms.
Variations:
- Add sliced chili for a spicier version.
- Use a combination of dark and light soy sauce for a more complex flavor.
- Add sliced vegetables such as carrots or bell peppers for a healthier version.
Tips and tricks:
- Use a high heat and keep the ingredients moving to prevent sticking.
- Soak the rice noodles in warm water to prevent them from breaking during cooking.
- Use fresh ingredients for the best flavor.
Storage instructions:
Store any leftover Char Kway Teow in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Char Kway Teow in a wok or frying pan over high heat until heated through.
Presentation ideas:
Serve the Char Kway Teow in individual bowls and garnish with chopped spring onion and fried shallots.
Garnishes:
Chopped spring onion and fried shallots.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
- Chicken satay
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or frying pan.
- If the noodles are too wet, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure all ingredients are cooked through before serving.
- Store any leftover Char Kway Teow in an airtight container in the refrigerator for up to 3 days.
Food history:
Char Kway Teow is a popular street food in Singapore and Malaysia. It is believed to have originated from the Chinese province of Guangdong and was brought to Southeast Asia by Chinese immigrants.
Flavor profiles:
Char Kway Teow is a savory and slightly sweet dish with a smoky flavor from the wok or frying pan.
Serving suggestions:
Serve the Char Kway Teow in individual bowls with lime wedges on the side.
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Region: Singaporean