Whip up your own delicious and fragrant char kway teow at home using this easy recipe!
- 8 tbsps lard (see tip) or vegetable oil
- 5 cloves garlic, peeled and finely chopped
- 2 Chinese sausages (lap cheong), lightly blanched, skin peeled off and sliced thinly
- 200 g bean sprouts
- 250 g kway teow (fresh rice noodles)
- 5 tbsps water mixed with ½ tsp fine salt
- 1 tbsp thick dark soya sauce
- 3 eggs, lightly scrambled
- 1-2 tbsps chilli paste (see Chilli Paste For Noodles recipe)
- 1 fish cake, sliced
- 1 cup fresh cockles, without shells, optional
- 30 g Chinese chives, cut into half finger lengths
- 2-3 tbsps sweet dark soya sauce
Heat a wok, and when it starts smoking, add 3 to 4 tbsps of lard or vegetable oil, fry over high heat and then add garlic. Stir-fry till fragrant for about ½ min.
Add Chinese sausages and fry till lightly crisp and then add bean sprouts and rice noodles, stir-fry vigorously for a few seconds before sprinkling about 2 to 3 tbsps of the water and salt mixture over the top, stir-frying all the time. Add the thick dark soya sauce and continue stir-frying for a few seconds.
Push the noodle mixture to one side of the wok, add another 2 to 3 tbsps of lard or vegetable oil and when it is hot, add the lightly scrambled eggs and stir-fry till eggs start getting cooked. Mix well with noodle mixture.
Push the noodles to the side of the wok again, add 1 more tbsp of lard or vegetable oil and add the chilli paste.
Stir-fry well for about 5 secs before adding the fish cake, stirring well into the noodle mixture.
Make a space in the centre of the noodles, add the cockles, cover with the noodles and add the chives and additional sweet dark soya sauce to taste. Stir-fry briefly and then serve.
Photo: Adam Tay