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

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

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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

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    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.

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    Silken Tofu Soup (Soondubu Jjigae 순두부찌개)
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