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Bean sauce noodles with prawns and sausage Recipe

Bean sauce noodles with prawns and sausage Recipe

Bean sauce noodles with prawns and sausage Recipe

Char kway teow is a traditional dish that never fails to please with its hot and smoky aromas of spluttering pork fat deliciously browned in spicy black bean sauce. And when the rice noodles and emerald garlic chives are finally thrown in and tossed with the glistening dark sweet soy, the scents are complete in a dish with memorable aromas that linger long after the taste.

Ingredients :

    • 1 lb (500 g) fresh rice stick noodles, or 8 oz (250 g) dried rice stick noodles
    • 4 dried sweet Chinese sausages (lap cheong), finely sliced
    • 8–10 fresh medium prawns (150 g/ 5 oz), peeled and deveined, or freshly shucked cockles or oysters
    • 4 cloves garlic, finely chopped
    • 1 tablespoon salted black beans, mashed with the back of a spoon
    • 2 tablespoons Sambal Oelek Chilli Paste or other sweet chilli paste
    • 1/2 teaspoon dried prawn paste (belachan), dry-roasted and crumbled
    • 3 tablespoons thick sweet soy sauce (kecap manis)
    • 1 tablespoon soy sauce
    • 1/4 cup (60 ml) water or as needed
    • 1 bunch garlic chives (about 30), washed and cut into short lengths
    • 150 g (3 cups) fresh bean sprouts, trimmed
    • Fresh lime juice, to taste
    • Pinch of salt, to taste
    • Pinch of ground white pepper, to taste


    • 50 g (1/4 cup) diced pork fat
    • 1 tablespoon water

Method :

    1. Prepare the Crispy Pork Cracklings first. Heat a skillet until hot and sauté the pork fat for 2 minutes, then pour in the water and let it sizzle. As the water evaporates, the fat is rendered. Continue stirring until the pork fat becomes golden and crispy. Turn off the heat, transfer the cracklings to a platter and reserve the oil for stir-frying the noodles.
    2. If using dried rice stick noodles, half-fill a saucepan with water and bring to a boil, then cook the rice noodles for 2-3 minutes until soft. Remove from the heat and drain well.
    3. Heat 2 tablespoons of the pork oil in a deep wok and stir-fry the sausages and prawns over medium heat for 1 minute. Move the sausages and prawns to the sides of the wok to make a well in the centre, add the garlic and stir-fry for 30 seconds until fragrant, then add the black beans, chilli paste and dried prawn paste, and continue to stir-fry for 1 more minute. Combine all the ingredients in the wok and mix well. Add the noodles, a little at a time, and toss well. Drizzle in both soy sauces and toss until the noodles are coated evenly with the sauce-you may need to add a little water to mix the sauces evenly. Finally stir in the chives, bean sprouts, Crispy Pork Cracklings, lime juice, salt and pepper to taste and toss well. Remove from the heat, transfer to individual serving plates and serve immediately.

SERVES : 4–6    
COOKING TIME : 10 mins