Name: Char Kway Teow
Yield: Serves 2
Cuisine: Singaporean
Ingredients: 1 Tbsp dark soy sauce; 1 egg, beaten; 1 Tbsp sambal chilli (optional); 50 g (1¾ oz) fresh cockles, shelled; ½ lup cheong (Chinese wine sausage), sliced thinly on the diagonal; 50 g (1¾ oz) round yellow noodles; ½ medium fish cake, thinly sliced; 2 Tbsp minced garlic; 200 g (7 oz) flat rice noodles; 4 prawns, peeled and deveined; 2 Tbsp pork lard; 2 Tbsp kecap manis (Indonesian sweet soy sauce); 60 g bean sprouts, trimmed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

This is a fan favourite! The typical Singaporean char kway teow consists of pork lard, lup cheong, bean sprouts, eggs and cockles — ingredients close to our hearts and flavours that we grew up with.

Ingredients

4 prawns, peeled and deveined
2 Tbsp pork lard
2 Tbsp minced

Method

Boil a small pot of water and blanch prawns lightly. Drain and set aside.
Heat pork lard in a wok over medium heat. Add minced garlic and stir-fry until fragrant.
Add flat rice noodles and yellow noodles and stir-fry until noodles start to soften. Add 2 Tbsp water if mixture is dry.
Add fish cake and lup cheong and stir-fry to mix.