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How To Stir-fry Flat Rice Noodles/Char Kway Teow



Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time.





*This is an updated post with a video tutorial

Stir-fry Flat Rice Noodles/Char Kway Teow

Ingredients

500 g Kway Teow/Flat Rice Noodle, loosen
200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Piece Fried Fish Cake, sliced
4 Eggs
4 – 5 Tbsp Peanut Oil
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste

Sauce
2 Tbsp Oyster Sauce
3 to 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce

Method

Note: Cook in two batches.

Heat the wok over very high heat. Add peanut oil and swirl to coat the wok. Add the shrimps and give it a quick stir. Then mix in the preserved radish and garlic. Stir until fragrant, add the fish cake, and stir until the shrimps are almost cooked. Then add and the noodles, toss and stir well. Then add in the bean sprouts and give it a quick toss and stir. Then season with soy sauce, dark soy sauce, oyster sauce, and chili sauce, toss and stir well.

Push the noodles aside and add in another ½ Tbsp of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back. Stir until well combine. Then season with pepper and add in the chives, and cook until well combine. Serve immediately.


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