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Fried Kway Teow – Char Kway Teow

Fried Kway Teow Char Kway Teow Recipe

Fried Kway Teow – Char Kway Teow

Fresh flat rice noodles (kway teow) stir-fried with seafood and chilli paste is practically Singapore’s national dish.

Ingredients :  

  • 4 tablespoons oil
  • 5 cloves garlic, minced
  • 100 g (31/2 oz) red snapper fillet, sliced (optional)
  • 250 g (8 oz) medium fresh prawns, shelled and deveined
  • 200 g (7 oz) squid, cleaned and sliced
  • 1-2 tablespoons chilli paste
  • 2 sweet dried Chinese sausages (lap cheong), blanched and thinly sliced
  • 500 g (1 lb) fresh flat rice noodles (kway teow) or 250 g (8 oz) dried rice sticks, blanched in hot water and drained
  • 1 cup (100 g) chye sim, washed and cut into lengths
  • 1 tablespoon soy sauce
  • 1-2 tablespoons black soy sauce
  • 1/2 teaspoon sugar (optional)
  • 3 eggs, lightly beaten
  • 3/4 cup (about 60 g) bean sprouts
  • 1 red chilli finger-length, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper

Method :

  1. Heat 2 tablespoons of the oil in a wok over high heat and stir-fry the garlic until light brown, about 1 minute. Add the seafood, chilli paste and Chinese sausages, and stir-fry for another 2 minutes.
  2. Add the noodles and chye sim, and stir Then season with the soy sauces and sugar, and stir to mix well.
  3. Push the noodles to the side of the wok, reduce the heat to medium, add the rest of the oil and the beaten eggs. Scramble the eggs, then stir-fry with the rest of the ingredients in the wok to mix well, about 1 minute.
  4. Add the bean sprouts and chilli, and stir-fry for another 1 to 2 minutes. Season with salt and pepper, and serve immediately.

Serves 4-6
Preparation time : 25 mins
Cooking time : 7 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Fried Beehoon –  Rice Vermicelli Stir-fried with Mushrooms and Vegetables Recipe”