Char Kuay Teow (fried rice noodles) is a Southeast Asian hawker classic. The traditional char kuay teow is stir fried over high heat with rice noodles, fish cakes, bean sprouts, eggs, cockles and most importantly, lard – which is why it has a reputation of being one of the most unhealthy hawker style food. But one of the most famously delish ones.
Aside from the fact that getting the super high heat and a seasoned wok to obtain the smoky flavour also known as ‘wok hei’ (breath of the wok) is impossible with electric stove cooking, this dish is rather easy to prepare at home. With light vegetable oil replacing lard, it is my hope that my version of char kuay teow will not be heart attack on a plate but a healthier and life-friendly dish. (I can only hope)
Best cooked in individual serves.
CHAR KUAY TEOW (single serve)
20g each of rice noodles and egg noodles
8 slices of chinese sausage
1 small clove of garlic
5-6 slices of fish cake
handful of chinese chives (or bean sprouts)
1/2 tsp chilli oil/paste
2 tsp light soy (or more if you prefer)
short dash of dark soy (for colouring – optional)
Heat up small amount of cooking oil in a hot wok, add in chinese sausage and fry till fragrant. Add in garlic, fish cake and both noodles. Stir fry quickly to mix ingredients thoroughly. Create a space by pushing the noodles aside in the wok, then crack in the egg. Break the egg up and let it fry a little before mixing the noodles through. Add in all seasoning, stir and cook till noodles are done (about 3 mins). Add in chinese chives and stir through to wilt them before serving.