Char Kway Teow
Malaysia and Singapore's king of hawker noodles — flat rice noodles stir-fried in a screaming-hot wok with prawns, Chinese lap cheong sausage, egg, bean sprouts and chives in a thick dark soy and sambal sauce. The smoky "wok hei" breath is everything.
- Total
- 50 min
- Serves
- 2
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
CRITICAL: heat your wok until it is smoking aggressively before adding oil. The extreme heat creates "wok hei" (the signature smoky breath). A gas burner on maximum is essential; induction will not achieve this.
About 5 min
Add lard/oil. Stir-fry garlic 15 seconds. Add lap cheong slices; fry 30 seconds until they release their sweet fat.
About 11 min
Add prawns; stir-fry over maximum heat for 90 seconds until just pink. Push everything to the side.
About 11 min
Crack eggs into the empty part of the wok; let them partially set for 20 seconds, then scramble into large curds and mix with the other ingredients.
About 11 min
Add noodles. Pour dark soy, light soy, oyster sauce, sambal and sugar over the top. Toss everything together with tongs or a spatula over maximum heat for 2 minutes until the noodles are coated, slightly charred and very hot.
About 11 min
Add bean sprouts and chives. Toss for 30 seconds — they should be just wilted, still with bite. Plate immediately. Serve with extra sambal and a wedge of lime.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 32 g
- Carbs
- 78 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 1600 mg
Contains: gluten, eggs, soy, fish, shellfish
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Recipe by Boon Tools.