Friday, 18 June 2010

Char Kuey Teow


There's nothing better on a summer day sitting out in the garden and whipping up some char kuey teow with some friends.







Char Kuey Teow
Stir-fried flat rice noodles

500g flat rice noodles (kuey teow)
3 cloves garlic. minced
3 shallots, thinly sliced
2 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150g boneless chicken breast, cubed
150 g mussels, shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water

Seasoning
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
a little sugar
1 tablespoon chili paste

Heat the oil in a wok or heavy-bottomed pot over high flame.
Fry shallots until fragrant. Add the garlic and chili paste and stir fry for about 30 seconds. Add chicken stir fry until chicken is almost cooked through.
Reduce heat to medium and stir in the rice noodles, tossing them to heat through.
Then stir in the seasonings and stir thoroughly making sure the noodle is well coated with the seasoning. Add mussels and prawns.
Set the noodles away from the center of the wok and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
Add the sprouts and chives and turn off the heat. Adjust seasoning and serve.