Char Kway Teow (Fried Flat Rice Noodles with Chicken)

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves: 4

Ingredients

  • Fresh Flat Rice Noodles 500g
  • 4 teaspoons Minced Garlic – or 6 fresh garlic cloves minced
  • 2 tablespoon Corn Flour
  • 1 teaspoon Sugar
  • 2 tablespoons light soy sauce
  • 4 tables spoon lard or substitute with 4 table spoon cooking oil
  • 4 stalks of Spring Onion/shallots cut into 1” lengths
  • 250gm Bean Sprouts
  • 2 large Chicken Breast (approximately 250g each)
  • 8 fresh peeled prawns
  • 4 eggs
  • Dried Chilli for flavour

Kway Teow Sauce:

  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 ½ tablespoon Dark Cooking Caramel – from Asian grocer

Instructions

  1. Prepare Sauce – In a small bowl, mix the sauce well
  2. Mince 6 clove of Garlic (4 teaspoons)
  3. Wash and cut 4 spring onion stalks into 1” length
  4. Wash and rinse bean sprouts
  5. Slice chicken breast into strips and season with 2 tblsp of light source, 1 teaspoon of sugar and 2 tbsp of corn flour
  6. Pre-cook the meat in medium high heat and set aside
  7. Pre-cook (scramble) the eggs and set aside
  8. Pre-cook the prawns in medium high heat and set aside
  9. Prepare the rice noodle by loosening them
  10. Char (Fry) Kway Teow – It is important to know that this will need to be cooked in 2 batches to not overcrowd the wok.
  11. Pre-heat Wok on high heat
  12. Pour 2 tablespoons of cooking oil onto the wok
  13. Put half the garlic and half the spring onion and stir fry for 30 Seconds
  14. Add the half of the loosened Rice Noodle into the wok
  15. Add 2 or 3 tbsp of the prepared sauce to the Rice Noodle
  16. Stir fry until the noodle is translucent and evenly coated with the sauce
  17. Add half of your chicken, prawns, scrambled egg and bean sprouts and stir fry until  bean shoot is cooked
  18. Serve 2 immediately
  19. Repeat again for second batch