Malaysia
Char Kway Teow
Smoky stir-fried flat noodles with “wok hei”
Char kway teow – “stir-fried rice noodles” – is one of the most famous street-food dishes of Malaysia and Singapore. Fried over the highest flame, it gains the coveted smoky “wok hei” aroma.
Flat rice noodles meet prawns, Chinese sausage (lap cheong), egg, bean sprouts and chives – quick, savoury and glossy with dark, sweet soy sauce.
Ingredients
- Fresh flat rice noodles400 g
- Prawns150 g
- Chinese sausage (lap cheong)1
- Egg2
- Dark & light soy sauce1 tbsp each
- Bean sprouts & chives1 handful
- Garlic & chillisome of each
★ = available authentic in the Asia Boutique
Preparation
Heat the wok on the highest setting, fry garlic, sausage and prawns.
Add the noodles, season with dark and light soy sauce.
Push aside, scramble in the egg and let it set.
Fold in bean sprouts and chives, toss briefly.
Serve hot immediately, while the wok hei aroma is fresh.
Make it original
Fresh flat rice noodles, lap cheong and dark soy sauce are the heart. Available in the Asia Boutique.