Char Kway Teow
Chicken, prawns and packetthick rice noodles come together in this Malaysian dish, cooked in a pan.
35 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 10 min · 35 min total
- easy
- 1
Cook the noodles following packet directions. Drain and transfer to a heatproof bowl. Add a little oil and gently toss to coat the noodles.
- 2
Place the chilli in a mortar and gently pound with a pestle until finely crushed. Heat the oil in a wok over high heat until just smoking. Add the chilli and garlic and stir-fry for 10 seconds or until aromatic. Add the chicken and stir-fry for 2 minutes or until just cooked through. Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.
- 3
Add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined. Transfer the noodle mixture to a heatproof bowl. Add the egg to the wok and cook for 30 seconds. Return the noodle mixture to the wok and stir-fry for 1-2 minutes or until egg is just set. Remove from heat. Add bean sprouts and combine. Serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
