Fried Rice Noodles (Char Kway Teow)

Fried Rice Noodles (Char Kway Teow)s

Ingredients :

850g (1.75 lb) fresh rice flour noodles (kway teow)

100g (3.5 oz) raw prawns

60g (2 oz) hard sausages or Chinese sausages

100g (3.5 oz) spinach or mustard greens

250g (1/2 lb) beanshoots

vegetable oil or melted lard

60g (2 oz) shredded cuttlefish or squid

125g (1/4 lb) chicken breast or pork meat, diced

3 cloves garlic

2 heaped tsp sugar

2 tbsp oyster sauce

4 spring onions

2 tbsp dark soya sauce

2 tbsp light soya sauce

white pepper


2 eggs (optional)

fresh chili, chopped

spring onions, chopped

chili sauce

Method :

Soak kway teow noodles in cold water for 3 minutes. Drain and spread on a tray covered with a cloth to dry.

Peel and devein prawns, and cut into small pieces. Dice sausage. Rinse mustard greens or spinach, shake out water and cut into 5cm (2 inch) pieces. Steep beanshoots in boiling water for 2-3 minutes, then drain well and set aside.

Heat 1 tbsp oil or lard and fry prawns, cuttlefish, chicken or pork and sausage for 3 minutes. Remove and set aside, keeping warm. Add another tablespoon oil and fry mustard greens or spinach and beanshoots for 1 minute. Remove and mix with the cooked meat.

Add more oil or lard and fry crushed garlic. Cut kway teow noodles into 15cm (6 inch) pieces for easier handling and drop into the pan. Stir-fry for 4-5 minutes until slightly crisped on the edges. Sprinkle on sugar, oyster sauce, shredded spring onions and soya sauce.

Season with white pepper and salt (if used), then add cooked meat and vegetables. Stir all together and cook for a further 2 minutes. If using eggs, break onto noodles and stir in. Turn heat off immediately. Lift onto a large serving plate and garnish with chopped chili and spring onion. Serve with small dishes of chili sauce.

Note - If kway teow is to be served with several other dishes reduce the quantity by about half.

Serves 3-4

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