Craving authentic Char Kway Teow? Get ready to embark on a flavorful journey as we unlock the secrets to this iconic stir-fried noodle dish.
From essential ingredients and noodle preparation to expert cooking methods, prepare to master this culinary delight, regardless of your kitchen experience.
Ingredients for Char Kway Teow
Okay, here's whatcha need from the store to whip up this awesome Char Kway Teow—trust me, it's gonna be epic! I'm talking 500g of those fresh, wide rice noodles. Don't skimp!
Next, grab 2 tablespoons of lard; yeah, lard!—or veggie oil if you're watching your pork intake. You'll also need two more tablespoons of vegetable oil, but keep 'em separate. You'll need some shrimp—ten little guys, peeled and deveined.
Don't forget two finely chopped garlic cloves, one Chinese sausage, thinly sliced, and about two inches of fried fish cake, also sliced thin. Next, snag about 20 stems of garlic chives, chopped into four pieces–they make this dish extra delicious. And finally, you'll need 2 1/2 cups of bean sprouts and two whisked eggs! To really nail the flavor, consider stocking up on some essential Asian condiments like dark soy sauce or fish sauce, if you don't have them already.
Preparing the Noodles
Next, microwave the whole packet! Do this for about 1 1/2 to 2 minutes—turning it over as needed—until they're warm and pliable, not hot. This is important!
Carefully measure out 500g or 1 lb of these warmed noodles into a bowl that can take the heat. Make sure to separate any that are stuck together. To enhance the stir-fry's flavor profile, consider adding a touch of sesame oil, a common favorite in Asian cuisine.
If they get cold and brittle again, just cover them with cling wrap and give 'em another 30 seconds in the microwave. You want them warm—not steaming—to keep them from falling apart! We ain't making noodle confetti here!
Cooking Instructions: Base Recipe
Alright, let's explore into the base recipe, which is where we really crank up the heat — literally! I'm talking wok-hei levels of intensity, so brace yourself. First, you'll need to heat lard (or oil) and a tablespoon of oil in your wok or heavy skillet — high heat is key. Swirl it around to coat the surface, and when it starts smoking, add your prawns. Cook these little guys for about 30 seconds.
Next up: garlic! Toss that in and stir for just 10 seconds — we don't want it burnt. Okay, now the noodles. Add them, then using both hands on that handle, give it four good tosses. Or, if you're feeling fancy, gently fold with a spatula.
Add in the Chinese sausage and fish cake and toss or fold about four times. Then, toss in bean sprouts and garlic chives, and stir six times. Almost there…
Cooking Instructions: Easier Method
If you are not one for high heat intense cooking, I've got a more relaxed approach that you might prefer—the Easier Method! I find it's just as yummy with way less pressure!
First, I heat 1 tbsp of oil in a non-stick skillet over high heat. I cook the shrimp for 1½ minutes until they're pink and just cooked, then remove 'em to a bowl. Next, it's the Chinese sausage and fish cake's turn—cook 'em a minute until the sausage is nicely caramelized, and then they join the shrimp.
Now, I add another tbsp of oil, then the eggs. I'm making a thick omelette with the eggs! Once it's set, I chop it roughly with a wooden spoon and add it to the ingredient party. I toss in the bean sprouts and cook until they barely wilt—about a minute. I'm basically warming them up! They go into the bowl as well. Finally, let's stir-fry! I melt the lard, add the garlic, then the noodles.
Recipe Notes and Variations
Do not scale this recipe up, instead, cook in batches; however, it can be scaled down! Scaling up leads to a mess. Trust me, I know. Let's keep it manageable, okay?
Noodle prep is key, and I can't stress this enough – warm them up! Toss 'em in the microwave for about 90 seconds to 2 minutes. Guarantee they're pliable, not nuclear. I don't want anyone eating brittle bits!
For add-ins, think beyond the norm! Chicken thighs, tofu, or even bacon work wonders. It might not be totallyauthentic, but hey – improvisation can be fun!
Sauce is life. Dark soy is non-negotiable but light soy? You can swap it – all-purpose will work.
I've used approximations for nutrition 'cause specifics are tricky. Use low-sodium soy and less sausage. Snackable perfection, that's what we are looking for!
Short Recipe Version
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 2
Ingredients:
200g flat rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
100g prawns, peeled and deveined
50g Chinese sausage, sliced
50g cockles (optional)
1 egg
100g bean sprouts
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sweet soy sauce
1/2 tsp chili paste (optional)
1/4 cup chives, chopped
Instructions:
- Prepare noodles by loosening them.
- Heat oil in a wok over high heat. Sauté garlic until fragrant.
- Add prawns and Chinese sausage, stir-fry until cooked. Add cockles, if using.
- Push ingredients to the side, crack in the egg, and scramble.
- Add noodles, dark soy sauce, light soy sauce, sweet soy sauce, and chili paste (if using). Stir-fry well.
- Add bean sprouts and chives, stir-fry briefly.
- Serve immediately.
Nutrition Information (per serving, estimated):
Calories: 600
Protein: 30g
Fat: 25g
Carbohydrates: 70g