Name: Char Kway Teow
Yield: Serves 2–3
Cuisine: China
Ingredients: Chinese sausage (lup cheong) 1; Crispy lard cubes 2 Tbsp; Brown sugar or chopped palm sugar (gula melaka) 1 Tbsp; Liquid lard or cooking oil 2-3 Tbsp; Fried fishcake 100 g (3½ oz), thinly sliced; Bean sprouts 200 g (7 oz), tails trimmed; Fish sauce 2 tsp; Superior light soy sauce 1 Tbsp; Garlic 4 cloves, peeled and finely chopped; Rice wine 1 Tbsp; Fresh Hokkien noodles 100 g (3½ oz); Kway teow (fresh broad rice noodles) 500 g (1 lb 1½ oz); Superior thick dark soy sauce 2½ Tbsp; Eggs 2, lightly beaten; All-purpose chilli sauce 1 Tbsp or to taste; Chinese chives (ku cai) 4 stalks, cut into 4-cm (1½-in) lengths; Shelled and cleaned blood cockles (optional) 100 g (3½ oz)

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

This dish of fried noodles is difficult to perfect, but the final product is totally worth the effort! High heat, a well-seasoned wok and lard are stepping stones to perfection: the more times you cook this, the more attuned your eye and hand will become to the short successive frying stages for the different ingredients. The rice wine is not traditional, but it helps to flame the noodles in a home kitchen—the powerful flames of a hawker wok need no such assistance.