Char Kway Teow

Char kway teow is a popular noodle dish in Brunei, Indonesia, Malaysia, and Singapore. The dish is considered a national favorite in Singapore.

It is made from flat rice noodles 
of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with light and dark soy souce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped chives. The dish is commonly stir-fried with egg, slices of sausage and fishcake, and less commonly with other ingredients. 

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Ingredient:

1. 250g chicken thigh fillets, thinly sliced

2.1 tbs cornflour

3. 2 garlic cloves, thinly sliced

4. 1 fresh red birdseye chilli, finely chopped

5 .2 garlic cloves, thinly sliced

6. 1 tsp shrimp paste

7. 10 (about 250g) green tiger prawns, peeled, deveined

8. 1 x 1kg pkt fresh flat rice noodles

9. 65g (1 cup) bean sprouts

10. 4 green shallots, ends trimmed, cut into 3cm lengths

11. 125ml (1/2 cup) soy sauce

12. 60ml (1/4 cup) oyster sauce, extra salt

Method:

Step 1; Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.

Step 2; Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.