Stir fried flat rice noodles – ‘Char Kuey Teow’

2013-05-09
  • Servings : 2 to 3
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients

  • 300gm flat rice noodles (Kuey Teow)
  • 1 cup chicken/*pork/beef – in bite sizes pieces or minced
  • ½ cup raw prawns – peeled
  • 1cup roughly chopped – chives
  • 1 small bunch Asian greens (optional) – chopped
  • 1 heaped teaspoon grated/minced – garlic
  • ¼ cup spring onion base – finely chopped
  • 1 cup bean sprouts/shoots
  • 1 chilli (optional) – chopped
  • 1 dessertspoon light soy
  • 1 dessertspoon ketchup manis (sweet soy)
  • 1 dessertspoon mushroom soy
  • 1 dessertspoon oyster sauce
  • 1 to 2 tablespoon cooking oil
  • ¼ cup of fresh coriander – chopped (garnish)

 

Method

On medium to high heat in a large fry pan or wok add the oil and stir in the garlic, spring onion base and chillies (if used) stir till the garlic turns golden colour. Increase the heat to high and add the meat and stir, cook for 2 minutes then stir in the prawns.  Stir till the prawns have turned bright pink and then add noodles and stir in all the above ingredients except chives, bean shoots and coriander. A couple of minutes later stir in bean shoots and chives.  Stir well to cook and combine for roughly 2 minutes scraping the bottom of the pan while stirring to create the smoky flavour. Add some hot water or stock if you are concerned at any point of cooking if the mixture starts burning or sticking to the pan. This dish is famous for its dryness and the smoky taste when cooked on high temperature. When ready check for seasoning if needed add extra any of the sauce in the list and serve topped with fresh coriander

Variations and my story

This was one of my favourite dishes when growing up in KL and it still is today.  This dish is so simple that you may use other types of noodles and meat by following same cooking method. However all types of fresh noodles when plunged into hot water, drained and added to your recipe make it easier in cooking and handling because it allows the noodles to be free flowing and easier to manage when stirring. In case of health conditions use more or less sauces per taste because these sauces can be quite salty. Once you become familiar with the brands of sauces that suits your taste and need it then will sum up which you’d prefer in your pantry or fridge for everyday use. Use rice noodles if gluten free is desired.

In KL this is a great Hawker style of food. There will be differences between the spelling, the pronunciation, the ingredients and flavours from stall to stall and also within different regions of Malaysia. For example; in Penang (northern part of Malaysia) this dish will contain cockles and scrambled eggs or omelette stirred through. Thailand is well known for their similar flat rice noodle dish called ‘Pad Thai’. Dark sweet soy can also be a substitute for Ketchup Manis, however Ketchup Manis is also known for it’s thickness and some brands make it so thick that it becomes tedious pouring it out of the bottle. The heat for this dish can be hot or moderate according to your taste and some will use chili sauce when cooking instead of cut chilies. Let me elaborate further, there is more than one way to make Char Kuey Teow but once you find the true flavour of it you probably won’t be impressed by others.  This is the way my family and I make it and hope you enjoy it too! 🙂

If preferred use *meat that is suited for Halal and Kosher cooking.  Omit meat/seafood for vegan/vegetarian dish.

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