Name: Char kueh teow
Yield: Serves four
Cuisine: Malaysian
Ingredients: 500 g (1 lb) fresh rice sheet noodles; 2 tbsp vegetable oil and 1 tsp peanut oil; 12 green prawns, peeled and deveined; 2 cloves of garlic, crushed with the side of a knife blade; 3 dried red chillies, soaked, drained and chopped; 1 cup bean sprouts, blanched for 30 seconds; 2 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 200 g (7 oz) squid, cleaned and finely sliced; 100 g (3 oz) char sieu (red roast pork), sliced into thin strips; 1 cup cheong sausage, steamed and thinly sliced; 4 spring onions, finely chopped; 2 eggs, beaten

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

There are two secrets to this dish. One is not to crowd your wok – too many noodles and you’ll steam more than stir fry. The second is heat. Keep the flame high and the noodles moving, and the dish takes on a dark, almost scorched flavour known as ‘the breath of the wok’.

Ingredients

500 g (1 lb) fresh rice sheet noodles
2 tbsp vegetable oil and

Method

Cut noodles into strips 2 cm (¾ in) wide and place in a bowl. Pour boiling water over and gently pull them apart with a pair of chopsticks. Drain immediately and rinse under cold water to prevent overcooking. Drain well and mix with 1 teaspoon of peanut oil to prevent sticking.

Heat remaining oil in a hot wok and stir fry garlic and chilli for 30 seconds. Add prawns, squid, pork and sau