Char Kway Teow
This Singaporean street food classic is your new favourite stir-fry. Just add some wok hei
- 250 grams kway teow (fresh flat rice noodles)
- 2 fresh red chillies
- 2 cloves garlic
- 4 shallots, peeled
- 2 tablespoons vegetable oil
- 50 grams prawns, shelled de-veined
- 2 stalked Chinese chives - sliced
- 1 stalk Chinese cabbage - cut into small pieces
- 1 cup bean sprouts, tailed
- 2 teaspoons light soy sauce
- 1 egg, beaten
- 1 tablespoon dark soy sauce
- 1 tablespoon kecap manis (sweet soya sauce)
- Wash the noodles and drain well. If using dried, pour (just under) boiling water over them for a few minutes before using.
- Make the spice paste by blending the chillies, garlic and shallots in a food processor, until a paste is formed.
- Heat oil in a wok or large frying pan, fry the paste for 2-3 minutes, continuously stirring.
- Add the noodles and fry well for 5 minutes. Add the prawns, bean sprouts, cabbage, chives, light soy sauce and dark soy sauce. Mix well and fry for another 5 minutes or until the vegetables are cooked.
- Make a well in the middle and add the beaten egg, stirring slowly until the egg is cooked. Add kecap manis and remove from heat. Serve steaming hot.