Char Kway Teow

 炒粿条

This is a very popular dish in hawker centres and food courts in Singapore. Also commonly sold in the street side hawkers in Malaysia. I actually learnt to cook this dish from a hawker in Endau Rompin, Malaysia. 

Ingredients

600g yellow and flat rice noodles

2 tablespoon minced garlic

12 pieces of big prawns, de-shelled and de-veined (optional)

1 large egg

3 handful of bean sprouts (soaked in water to make them crunchy)

5 stalks of chives (cut to 2 inch length)

3 tablespoons of crispy pork lard (refer to my post here on how to make them)

blood cockles (optional)

fish cake (optional)

Seasoning: 1 teaspoon fish sauce, 3 tablespoon dark sweet soy sauce (I use "ABC" brand), 1 tablespoon dark soy sauce, 1/4 teaspoon salt, chilli paste (optional)

Method

1. Heat the wok until it is smoking, then turn off the fire.

2. Add one tablespoon pork lard (or cooking) oil into the wok, followed by the minced garlic. Quickly stir fry the garlic for a few seconds.

3. Add the prawns and stir fry quickly for a few seconds. 

4. Add the yellow noodles, sprinkle 1 tablespoon water on the noodles and give the quick stir to mix the noodles with the prawns. Add the flat rice noodles and turn on the fire to high heat.

5. Add the seasoning and give a quick stir to evenly coat the noodles with the seasoning.

6. Crack the egg and add it directly into the wok. Wait for about 15 seconds before scrambling the egg with the noodles. Add in blood cockles if using and stir fry for a few seconds.

7. Drain the bean sprouts and add them into the wok together with chives, followed by sprinkling 1 tablespoon water. Quickly mix the bean sprouts and chives with the noodles.

8. Dish out onto a plate and serve. Top with crispy pork lard.