Char kway teow

Name: Char kway teow
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 500 g fresh flat rice noodle sheets; 50 ml oil; 2 tbsp dried Chinese radish; 3 red chillies, minced and pounded (sambal oelek is a good substitute); 2 garlic cloves; 200 g minced green prawns (peeled and deveined); 1 cup cheong (also called Chinese sausage), sliced thinly; 2 eggs, beaten; 2 tsp thick dark soy; 1–2 tbsp light soy; handful of bean shoots; 30 g garlic chives, cut into 2.5 cm lengths; 2 garlic cloves, minced; salt and pepper, to taste

As Tony says, "It's beautifully nutritious, very simple to cook yet sophisticated with all the various textures you want in a dish. The bean sprouts are crisp, the lap cheong's really very sweet, the prawns give a good natural flavour as do the wonderfully fresh rice noodles. And on top of that the chopped turnip really gives it that final nuance to the entire dish. So therefore you are actually looking at something simple but elegant ". And there's the kick of chilli to finish it off!

serves
2–4
prep
15 minutes
cook
15 minutes
difficulty
Easy

serves

2–4

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

Ingredients

500 g fresh flat rice noodle sheets
50 ml oil
2 tbsp dried Chinese radish
3 red chillies, minced and pounded (sambal oelek is a good substitute)
2 garlic cloves
200 g minced green prawns (peeled and deveined)
1 cup cheong (also called Chinese sausage), sliced thinly
2 eggs, beaten
2 tsp thick dark soy
1–2 tbsp light soy
handful of bean shoots
30 g garlic chives, cut into 2.5 cm lengths
2 garlic cloves, minced
salt and pepper, to taste

Instructions

Pound the sliced chillies to a paste. Cut rice noodle sheets into 1 cm length strips. Separate gently. If there's too much oil on the noodles pour hot water over them, as oil is used to stop the fresh noodles sticking in the refrigeration process.

Drain immediately in a colander and loosen with chopsticks to prevent sticking.

Heat oil in a hot wok. Add the minced radish, chilli paste and garlic. Stir fry for 10 seconds.

Add prawns and stir. Add the noodles and toss. Add lap cheong.

Push noodles to one side and pour egg into the centre and bring the noodles back and stir fry with the egg.

Add the sauces, gently coating the noodles, then add garlic chives and bean shoots. Stir fry until cooked. Serve immediately.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Follow SBS Food

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.

Watch now

Have a story or comment? Contact Us