Char kueh teow

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Noodle

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