Char Kway Teow
10 mins
2 SERVINGS
INGREDIENTS
- 1 cup bean sprouts
- 1 carrot, peeled and thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, peeled and chopped finely
- 2 chicken sausages, sliced
- 1 fish cake, thinly sliced
- 150g cooked prawns
- 420g rice noodles
- 3 to 4 tbsp oil
- 3 eggs, lightly beaten
- Salt and ground black pepper, to taste
- Few stalks Chinese chives, cut about 1/2 inch lengthwise
- 1 tbsp fresh cilantro leaves, chopped (optional)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
METHOD
- Firstly, sliced the Classic BBQ Chicken Sausages on the diagonal into 1/2 inch pieces.
- Prepare the sauce by mixing oyster sauce, light and dark soy sauce and brown sugar together. Then, set it aside.
- Heat oil in a wok over medium heat and add in onions and carrots. Stir-fry till onion soften.
- Add in chopped garlic, chicken sausages, sliced fish cakes and cooked prawns to fry.
- Next, add in rice noodles and stir-fry continuously at high heat. Push up the sides and add in the sauces you mixed in Step 2. Once it boils, cover the sauces over with the rice noodles.
- Add in bean sprouts and stir fry. Crack in the eggs now and make sure you stir rapidly to ensure the eggs don't stick.
- If the noodles get too dry, add in some water or chicken broth. Add in the chives and season with salt and black pepper to taste.
- Serve hot and garnish char kway teow with cilantro if preferred.
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