Char kway teow recipe

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  • Yield: 4 Servings


  • 2 Chinese sausages (lap cheong)
  • 14 oz (400 g) fresh flat rice noodles
  • 1 tablespoon Chinese chilli sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 fl oz/¼ cup (60 ml) vegetable oil
  • 9 oz (250 g) small raw prawns (shrimp) peeled and deveined tails intact
  • 3 garlic cloves chopped
  • ¼ teaspoon ground white pepper
  • 2 eggs lightly beaten
  • large handful garlic chives cut into short lengths
  • large handful bean sprouts trimmed
How to Make It
  1. Put the sausages in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. When cool enough to handle, cut the sausages into thin slices. Place in a bowl and set aside.
  2. Place the noodles in a colander. Run some warm water over them, gently separating the noodles using your hands. Leave in the colander to drain.
  3. In a bowl, mix together the chilli sauce, light soy and dark soy sauces. Set aside.
  4. Heat the oil in a wok over high heat, swirling the wok around to coat it in the oil. Add the Chinese sausage and stir-fry for 1 minute. Now add the prawns and garlic and stir-fry for 1 minute, or until the prawns have just turned pink.
  5. Add the noodles, the soy sauce mixture and white pepper. Stir-fry for 2–3 minutes, or until the noodles are well coated and caramel brown.
  6. Clear some space in the bottom of the wok. Add the beaten eggs and leave to cook for 1 minute, or until the egg just starts to set around the edge.
  7. Fold the egg through the noodles. Add the garlic chives and bean sprouts and stir-fry just until they have wilted. Serve hot.

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