Char Kway Teow

Must Try

Ingredients

400 grams fresh wide rice noodles
200 grams squid rings
300 grams medium prawns, shelled and deveined
200 grams white fish fillet, cut in cubes
3 tablespoons peanut oil (can also use vegetable oil)
2 eggs, beaten
150 grams Chinese sausage, thinly sliced
1 teaspoon grated ginger
3 cloves garlic, minced
1 medium onion, minced
2 fresh bird’s eye chilies
2 cups bean sprouts
4 tablespoons soy sauce
1 tablespoon sweet soy sauce

Method

* In a large bowl, cover noodles with boiling water. Let stand for about 2 minutes Separate noodles with fork and then drain well.

* In a wok, heat 1 tablespoon of oil over medium high heat. Stir-fry onion, garlic, ginger and chilies until soft and aromatic. Add prawns, fish and squid; stir-fry until seafoods are cooked, about 2-3 minutes. Set aside.

* In the same wok, heat the remaining oil and stir-fry the sausages until crisp. Remove sausages from the wok and set aside, leaving the oil for the next step. Increase heat to high and stir-fry the eggs and sprouts until eggs are just cooked. Return seafoods, sausages, sauces and noodles to wok and stir-fry until well incorporated and very hot. Transfer on to a serving dish and enjoy!

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