Char Kway Teow

Name: Char Kway Teow
Yield: 4
Cuisine: Singapore
Ingredients: Fresh flat rice noodles (kway teow) — 500 g (1.1 lb); Prawns, peeled — 150 g (5 oz); Chinese sausage (lap cheong), sliced — 100 g (3.5 oz); Eggs — 2; Fish cake, sliced — 100 g (3.5 oz); Bean sprouts — 150 g (5 oz); Garlic chives, cut into lengths — 2 stalks; Garlic cloves, minced — 3; Dark soy sauce — 3 tbsp; Light soy sauce — 2 tbsp; Chilli paste (optional, to taste) — 1 tbsp; Vegetable oil or lard — 3 tbsp; Cockles, shelled (optional) — 100 g (3.5 oz)

The Quirky Foodster Team

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Servings

Ingredients

Fresh flat rice noodles (kway teow) — 500 g (1.1 lb)
Prawns, peeled — 150 g (5 oz)
Chinese sausage (lap cheong), sliced — 100 g (3.5 oz)
Eggs — 2
Fish cake, sliced — 100 g (3.5 oz)
Bean sprouts — 150 g (5 oz)
Garlic chives, cut into lengths — 2 stalks
Garlic cloves, minced — 3
Dark soy sauce — 3 tbsp
Light soy sauce — 2 tbsp
Chilli paste (optional, to taste) — 1 tbsp
Vegetable oil or lard — 3 tbsp
Cockles, shelled (optional) — 100 g (3.5 oz)

Method

Heat the oil or lard in a wok over the highest heat until lightly smoking.
Add the garlic and Chinese sausage, and stir-fry for 1-2 minutes until fragrant.
Add the prawns and fish cake, and stir-fry for 2 minutes until the prawns turn pink.
Push the ingredients to one side, crack in the eggs and scramble briefly, then add the noodles.
Add the dark soy sauce, light soy sauce and chilli paste if using, tossing constantly over high heat for 3-4 minutes.
Add the bean sprouts, garlic chives and cockles if using, and toss for a final 1-2 minutes until everything is well combined and lightly charred. Serve immediately.

Introduction: Char kway teow, meaning 'stir-fried flat noodles', is one of Singapore's most iconic hawker dishes, flat rice noodles stir-fried over intense heat with prawns, Chinese sausage, egg, bean sprouts and cockles in a smoky, dark soy-based sauce.

Cultural Background: Char kway teow, meaning 'stir-fried flat noodles', is one of Singapore's most iconic hawker dishes, flat rice noodles stir-fried over intense heat with prawns, Chinese sausage, egg, bean sprouts and cockles in a smoky, dark soy-based sauce. Originally a cheap, calorie-rich meal for labourers, it is now celebrated for its distinctive 'wok hei', the elusive charred aroma from high-heat wok cooking.

Tips: Cook over the highest heat your stove allows, and keep the ingredients moving constantly to develop the signature smoky 'wok hei' flavour. Use fresh, slightly warm noodles if possible; cold noodles from the fridge can clump and break more easily.

Variations: Omit the cockles for a simpler, more widely accessible version. Add a spoonful of pork lard cracklings for extra richness, a traditional hawker touch. Omit the prawns, sausage, fish cake and cockles, using extra vegetables and a vegetarian dark soy sauce, for a vegetarian version.

Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day but texture changes considerably.

Reheating: Reheat in a very hot wok or pan briefly, tossing constantly, to avoid the noodles turning mushy.

Nutrition: Approx. 560 kcal, 24g protein, 62g carbs, 24g fat, 2g fibre per serving.

FAQs:

Q: What is 'wok hei'?

A: Wok hei, meaning 'breath of the wok', refers to the distinctive smoky aroma and flavour achieved through very high heat stir-frying, prized in dishes like char kway teow.

Q: Can I use dried noodles instead of fresh?

A: Fresh flat rice noodles are traditional and give the best texture; dried rice noodles can be used but should be soaked and cooked until just tender first.