Char Kway Teow

Name: Char Kway Teow
Yield: Serves 1
Cuisine: Chinese
Ingredients: 3 French shallots or Asian shallots; 1 teaspoon vegetable oil; ⅓ cup (80 ml) melted lard (see Notes) or vegetable oil; 2 cloves garlic, minced; 1 tablespoon light soy sauce; 1 teaspoon fish sauce; 4 raw prawns (shrimp), peeled and deveined; 5 dried Sichuan chillies (see Notes), soaked in water until soft, then drained; ½ teaspoon kecap manis (sweet soy sauce); 2 fresh red chillies; 125 g (4½ oz) fresh thick rice noodles; ½ Chinese sausage (see Notes), thinly sliced on the diagonal; 25 g (1 oz) fresh thick egg noodles; 4 slices fish cake (see Notes); Pinch of salt; 30 g (1 oz) garlic chives, cut into thirds; 1 handful bean sprouts, trimmed at both ends; 1 egg, lightly beaten; 1½ teaspoons dark soy sauce

Preparation info

Serves
1

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

Smoky, slippery, fatty and rich, these hawker-style noodles are laced with soft clouds of egg. This recipe is for one serve only, because you won’t get the same charred flavour from an overcrowded pan. Multiply as required for more servings. If you’re short on time, shop-bought sambal oelek is fine to use instead of the chilli paste.

Ingredients

⅓ cup (80 ml) melted lard (see Notes) or vegetable oil
2 cloves

Asia
China
Fish course
Pescatarian
Noodles
Hong Kong
Southeast Asia

Method

To make the chilli paste, blitz all of the ingredients together in a food processor to form a fine paste and set aside. You will need 1 tablespoon of this chilli paste (or sambal oelek, if using) for each portion of noodles. Store the remaining chilli paste in an airtight container in the fridge for