How to Cook Char Kway Teow

This stir fry dish calls for flat rice noodles. This is a simple & cheap street food. The flavor is better when cooked on smoking hot wok over wood fire. You can use vegetable oil instead of lard.

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How to Cook  Char Kway Teow Recipe
20 Steps
Ingredients
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1

The common protein you may include are: Pork Chicken Egg Prawn Cockles Fish cake

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The regular options of vegetable or greens you can include are : Bean sprout Chinese garlic chives Scallion Choy sam

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As usual for any chinese recipe PREPARATION is essential. Gather all ingredients and prepare them in advance as the cooking will be quick and easy.

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I will be using dark and light soy sauce, oyster sauce and in place of sambal olek I will use guilin chilli paste (this was the only chilli paste I had in my pantry)

I will be using dark and light soy sauce, oyster sauce and in place of sambal olek I will use guilin chilli paste (this was the only chilli paste I had in my pantry)

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These are some of my prep.

These are some of my prep.

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Start with a smoking hot wok. Add lard. Fry till crisp and keep aside. When using vegetable oil, disregard this step.

Start with a smoking hot wok. Add lard. Fry till crisp and keep aside. When using vegetable oil, disregard this step.

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Now you can smell the lard and it has shriveled, leaving melted fat for flavor

Now you can smell the lard and it has shriveled, leaving melted fat for flavor

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Add lap cheong or diagonally sliced sweet chinese sausages

Add lap cheong or diagonally sliced sweet chinese sausages

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When the edges crisp up remove from wok and keep aside

When the edges crisp up remove from wok and keep aside

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Add 1 tspn light soy to the thinly sliced pork. Stir well.

Add 1 tspn light soy to the thinly sliced pork. Stir well.

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Spread it onto the wok. It will cook fast.

Spread it onto the wok. It will cook fast.

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Push them to the sides and add minced garlic and sambal olek. Becareful not to burn it. Keep stirring or agitate the wok.

Push them to the sides and add minced garlic and sambal olek. Becareful not to burn it. Keep stirring or agitate the wok.

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Add prawns a cook for a minute. Add the fresh noodles.

Add prawns a cook for a minute. Add the fresh noodles.

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Add all your sauces to taste.

Add all your sauces to taste.

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Toss them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking

Toss them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking

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Once it is cooked and all the sauce is mixed through - make a little well at the centre of the wok.

Once it is cooked and all the sauce is mixed through - make a little well at the centre of the wok.

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Add the lightly whisked egg. Allow it to set a little before mixing it through.

Add the lightly whisked egg. Allow it to set a little before mixing it through.

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I like my sprouts a little crunchy. So i switch the flame off and add them. Add the fried lard and the chinese sausage and stir through.

I like my sprouts a little crunchy. So i switch the flame off and add them. Add the fried lard and the chinese sausage and stir through.

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My favourite is usually the charred bits that you get from the bottom of the wok. It has an intense salty sweet flavor

My favourite is usually the charred bits that you get from the bottom of the wok. It has an intense salty sweet flavor

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Serve it hot. You can eat it as it is or with some sambal olek on the side. Yummo.

Serve it hot. You can eat it as it is or with some sambal olek on the side. Yummo.

Ingredients

½ kilograms Fresh flat rice noodle 
3 Chinese sausage 
80 Grams Pork meat & fat 
2 Eggs lightly whisked 
150 Grams Bean sprout 
10 Fresh prawns 
2 Tablespoons Sambal Oleg 
1 Tablespoon Dark soy sauce 
Tablespoons Light soy sauce 
1 Tablespoon Oyster sauce 
3 Garlic minced 
4 Tablespoons Oil 
1 Teaspoon Sugar (optional) 
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