Char Kway Teow

Name: Char Kway Teow
Ingredients: 1/4 pound chicken thigh fillets, thinly sliced; 1/4 pound pork belly, chopped; 1 tablespoon oyster sauce; 1 tablespoon corn flour; 1/4 cup peanut oil; 1 each fresh red chili, finely chopped; 2 each garlic cloves, thinly sliced; 1 teaspoon shrimp paste; 10 green tiger prawns, peeled and deveined; 2 pounds packet fresh flat rice noodles; 1 cup bean sprouts; 4 green shallots, ends trimmed and cut into 3 centimeter lengths; 1 egg, fried; 1/2 cup soy sauce; 1/4 cup oyster sauce

15 ingredients

10 steps

Ingredients

1/4 pound chicken thigh fillets, thinly sliced
1/4 pound pork belly, chopped
1 tablespoon oyster sauce
1 tablespoon corn flour
1/4 cup peanut oil
1 each fresh red chili, finely chopped
2 each garlic cloves, thinly sliced
1 teaspoon shrimp paste
10 green tiger prawns, peeled and deveined
2 pounds packet fresh flat rice noodles
1 cup bean sprouts
4 green shallots, ends trimmed and cut into 3 centimeter lengths
1 egg, fried
1/2 cup soy sauce
1/4 cup oyster sauce

Directions

1

Combine chicken, pork belly, 1 tablespoon oyster sauce and cornflour on a large plate.
2

Heat the oil in a wok over high heat until just smoking.
3

Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant.
4

Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.
5

Add prawns and stir-fry for 2 minutes or until prawns curl and change color.
6

Add the noodles and stir-fry for 5 minutes or until noodles are just tender.
7

Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.
8

Fry egg in a hot oiled pan.
9

Taste and season with salt.
10

Serve immediately with fried egg on top.