Char Kway Teow

2 mins
Serves 2
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Directions

  1. 1Heat the wok over very high heat. Add peanut oil and swirl to coat the wok.
  2. 2Heat the wok over very high heat. Add peanut oil and swirl to coat the wok.
  3. 3Heat the wok over very high heat. Add peanut oil and swirl to coat the wok.
  4. 4Add the shrimps.
  5. 5Add the shrimps.
  6. 6Add the shrimps.
  7. 7Mix in the garlic & preserved radish. Stir until fragrant.
  8. 8Mix in the garlic & preserved radish. Stir until fragrant.
  9. 9Mix in the garlic & preserved radish. Stir until fragrant.
  10. 10Add the fish cake, and stir until the shrimps are almost cooked.
  11. 11Add the fish cake, and stir until the shrimps are almost cooked.
  12. 12Add the fish cake, and stir until the shrimps are almost cooked.
  13. 13Add the noodles. Toss & stir well.
  14. 14Add the noodles. Toss & stir well.
  15. 15Add the noodles. Toss & stir well.
  16. 16Add in the bean sprouts. Give it a quick toss and stir.
  17. 17Add in the bean sprouts. Give it a quick toss and stir.
  18. 18Add in the bean sprouts. Give it a quick toss and stir.
  19. 19Season with a mixture of soy sauce, dark soy sauce & oyster sauce. Toss and stir well.
  20. 20Season with a mixture of soy sauce, dark soy sauce & oyster sauce. Toss and stir well.
  21. 21Season with a mixture of soy sauce, dark soy sauce & oyster sauce. Toss and stir well.
  22. 22Add some chili sauce, if desired.
  23. 23Add some chili sauce, if desired.
  24. 24Add some chili sauce, if desired.
  25. 25Toss and stir well again.
  26. 26Toss and stir well again.
  27. 27Toss and stir well again.
  28. 28Push the noodles aside and add in another 1/2 tbsp of the oil. Crack in the eggs and let it cook until they are almost set.
  29. 29Push the noodles aside and add in another 1/2 tbsp of the oil. Crack in the eggs and let it cook until they are almost set.
  30. 30Push the noodles aside and add in another 1/2 tbsp of the oil. Crack in the eggs and let it cook until they are almost set.
  31. 31Push the noodles back. Stir until well combine.
  32. 32Push the noodles back. Stir until well combine.
  33. 33Push the noodles back. Stir until well combine.
  34. 34Season with pepper.
  35. 35Season with pepper.
  36. 36Season with pepper.
  37. 37Add some chives and cook until well combine.
  38. 38Add some chives and cook until well combine.
  39. 39Add some chives and cook until well combine.
  40. 40Serve immediately.
  41. 41Serve immediately.
  42. 42Serve immediately.

Ingredients

  • 500 grams Kway Teow/Flat Rice Noodle, loosen
  • 500 grams Kway Teow/Flat Rice Noodle, loosen
  • 500 grams Kway Teow/Flat Rice Noodle, loosen
  • 200 grams Bean Sprouts
  • 200 grams Bean Sprouts
  • 200 grams Bean Sprouts
  • 4 cloves Garlic, chopped
  • 4 cloves Garlic, chopped
  • 4 cloves Garlic, chopped
  • 15 grams Preserved Radish, chopped
  • 15 grams Preserved Radish, chopped
  • 15 grams Preserved Radish, chopped
  • 15 grams Chinese chives, cut into 1" length
  • 15 grams Chinese chives, cut into 1" length
  • 15 grams Chinese chives, cut into 1" length
  • 250 grams Prawns, peeled
  • 250 grams Prawns, peeled
  • 250 grams Prawns, peeled
  • 1 piece Fried Fish Cake, sliced
  • 1 piece Fried Fish Cake, sliced
  • 1 piece Fried Fish Cake, sliced
  • 4 large Eggs
  • 4 large Eggs
  • 4 large Eggs
  • 4 tbsp Peanut Oil
  • 4 tbsp Peanut Oil
  • 4 tbsp Peanut Oil
  • 0 Ground White pepper
  • 0 Ground White pepper
  • 0 Ground White pepper
  • 0 Chili paste/Sriracha Chili Sauce
  • 0 Chili paste/Sriracha Chili Sauce
  • 0 Chili paste/Sriracha Chili Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Oyster Sauce
  • 3 tbsp Dark Soy Sauce
  • 3 tbsp Dark Soy Sauce
  • 3 tbsp Dark Soy Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce

Equipment

wokspatulatongs