Char Kway Teow

Name: Char Kway Teow
Ingredients: 1 (450 g) packetthick fresh rice noodles; peanut oil, to coat; 3 red bird's eye chilies, thinly sliced; 1 tablespoon peanut oil; 2 garlic cloves, crushed; 2 small single chicken breast fillets, thinly sliced; 8 green medium prawns, peeled leaving tails intact, deveined; 3 green shallots, ends trimmed, cut into 4cm lengths; 2 teaspoons dark soy sauce; 2 teaspoons light soy sauce; 2 eggs, lightly whisked; 100 g bean sprouts

12 ingredients

15 steps

Ingredients

1 (450 g) packetthick fresh rice noodles
peanut oil, to coat
3 red bird's eye chilies, thinly sliced
1 tablespoon peanut oil
2 garlic cloves, crushed
2 small single chicken breast fillets, thinly sliced
8 green medium prawns, peeled leaving tails intact, deveined
3 green shallots, ends trimmed, cut into 4cm lengths
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 eggs, lightly whisked
100 g bean sprouts

Directions

1

Cook the noodles following packet directions.
2

Drain and transfer to a heatproof bowl.
3

Add a little oil and gently toss to coat the noodles.
4

Place the chilli in a mortar and gently pound with a pestle until finely crushed.
5

Heat the oil in a wok over high heat until just smoking.
6

Add the chilli and garlic and stir-fry for 10 seconds or until aromatic.
7

Add the chicken and stir-fry for 2 minutes or until just cooked through.
8

Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.
9

Add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined.
10

Transfer the noodle mixture to a heatproof bowl.
11

Add the egg to the wok and cook for 30 seconds.
12

Return the noodle mixture to the wok and stir-fry for 1-2 minutes or until egg is just set.
13

Remove from heat.
14

Add bean sprouts and combine.
15

Serve.