CHAR KWAY TEOW

Serves 4

Have all the ingredients ready and easily grabbable beside your wok

4 tablespoons lard oil

2 cloves garlic, minced

400g flat rice noodles (kway teow)

200g egg noodles (mee)

Handful of beansprouts

2 eggs, beaten

2 tablespoons shelled cockles

1 Chinese sausage, steamed and thinly sliced

1 fishcake, sliced

1 tablespoon light soy sauce

1 tablespoon dark, sweet soy sauce

Chilli sauce (optional)

Stock or water to prevent drying out.

Heat a wok until smoking hot over high heat. Add lard oil and fry garlic till fragrant. Add noodles and sautee with light soy sauce for a couple of minutes. Drop in the Chinese sausage and fishcake. Lower heat if it gets too hot. Keep the noodles moving and infusing with all the ingredients. Make a well in centre and mix in the eggs. Add a dash of stock or water for steam. Add dark soy sauce, chilli sauce and beansprouts. Finally add the cockles. Sautee all for a few more seconds. Dish out and serve immediately.

Scroll to Top