Stir-fried Rice Noodle (Char Kway Teow 炒粿條)

0 0
Stir-fried Rice Noodle (Char Kway Teow 炒粿條)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
450 g Flat Rice Noodle
10 pcs Prawn Meat
1/4 cup Blood Cockles Meat
2 handful Bean sprouts (optional)
1 bunch Chinese Chives; cut to 2 inch lengths
4 cloves Garlic; minced
2 Egg
Seasoning (mix all)
5 Tbsp. Soy Sauce
1 1/2 Tbsp. Dark Soy Sauce
1 Tbsp. Sugar
1/2 Tsp. Fish Sauce
Salt to taste
White pepper powder
Chili Paste (Optional) pounded and fried till fragrant
10 pcs Dried Chili; soaked till soft
2 Red Chili; seeded
3 small Shallot; peel and slice
1 Tsp. Oil
Pinch of Salt
Cuisine:

Ingredients

  • Seasoning (mix all)

  • Chili Paste (Optional) pounded and fried till fragrant

Directions

Share

Steps

1
Done

Cook 1 serving Char Kway Teow

In a wok over high, add 2 tablespoon oil. When it is smoking hot, add half minced garlic. Fry till fragrant.

Add 5 pcs prawn meat. Quickly stir around. Prawn should look char a little on the outside but 50% cook through.

Add bean sprouts and half of the rice noodles. Do a few stir then add 3 tablespoon seasoning mix. Quickly stir to mix well.

Push noodle aside and add 1 tablespoon oil. Crack an egg on the oil area. Slightly break egg with spatula then cover egg with the noodle. Let egg cook for 15 seconds.

Add 2 teaspoon of the chili paste and dash of pepper. Stir to mix well. Lastly add some cockles and chives. Stir awhile more about 30 seconds.

Serve. Repeat for another serving.

mini

previous
Silken Tofu Soup (Soondubu Jjigae 순두부찌개)
next
Bacon Carbonara
previous
Silken Tofu Soup (Soondubu Jjigae 순두부찌개)
next
Bacon Carbonara

Add Your Comment