Char Kway Teow Recipes

Ingredients :

500g fresh rice noodles (kway teow)

125g fresh beansprouts

200g fresh squid tubes, cleaned

2 tbsp peanut oil

2 garlic cloves, crushed

3 dried red chilies, soaked, drained and pounded

200g barbecued roast pork, finely sliced (char siew)

12 small shrimps, deveined and shelled

1 tbsp dark or mushroom soy sauce

2 tbsp light soy sauce

2 tbsp oyster sauce

salt and pepper

2 eggs, lightly beaten

2 tbsp finely chopped spring onions (green parts)

Method :

Cut the noodles into 2cm wide strips and place in a heatproof bowl. Pour boiling water on top and gently pull the noodles apart with chopsticks. Drain and rinse in cold water. Put the bean sprouts in another bowl, pour boiling water over them, then drain and rinse in cold water.

Cut the squid tubes lengthwise and use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through. Cut into 5cm squares. Heat a wok until hot, then add the oil. When the oil is hot, add the garlic and fry for 1 minute, stirring.

Add the pounded chilies and fry for 1 minute, stirring. Add the pork, shrimps and squid and stir-fry over high heat for 2 minutes. Add dark and light soy sauces, oyster sauce, salt, pepper and beansprouts and cook over high heat for 3 minutes, tossing to coat the noodles in the sauce.

Make a well in the centre of the noodles and pour in the beaten eggs. Stir the eggs as they start to scramble, then cover with noodles and toss to combine. Add the spring onions and serve immediately.

Serves 4-6

Serve as a shared main course, with some steamed tofu (beancurd) in peanut sauce, and finish with pulut hitam, a sweet black rice dessert.

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