Char kueh teow

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

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

Asia
Malaysia
Main course
Noodles
South East Asia
Breakfast

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