Char Kway Teow
Stir-fry the kway teow on high heat all the way through and that be done quickly within 10 minutes, and ready to serve on the table
Ingredients
- 400 g kway teow - flat rice noodles
- 1 tbsp garlic - chopped
- 1 Chinese sausage - sliced
- 6 prawns - cleaned and deveined
- 100 g bean sprouts
- 1 piece fish cake - sliced (100g/3.53oz)
- 2 beaten eggs - with 1 tsp light soy sauce and some pepper
- 2 stalks spring onion - cut to 2 inch length
Seasoning
- 1.5 tbsp dark soy sauce
- 2 tsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp black sweet sauce - or kecap manis
Instructions
- Heat up frying pan with 1 tablespoon of oil, fry chopped garlic, Chinese sausage and the white part of spring onion for about 30 seconds.
- Then add in prawns, continue to stir fry till prawns almost cooked. Then drop in the kway teow and the seasoning, toss well quickly until colour is even.
- Add bean sprouts and fish cake, toss mixture well again. Then push the kway teow to one side of the frying pan, add a little oil and pour in beaten eggs, leave it for 30 seconds. Then give the beaten eggs a quick stir and mix well together with the kway teow.
- Lastly add spring onion, toss well and serve immediately with sambal chilli.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!