Char kway teow (wok-fried wide rice noodles with prawns)

A Penang street dish: wide rice noodles fried over high heat with prawns, sausage, egg and bean sprouts. A good char kway teow has a slightly smoky flavour, which comes from the very hot wok.

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Method

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1. Mix the soy sauces, oyster sauce, sugar and chilli paste in a bowl. Carefully separate the fresh noodles so the sheets don't stick together.
2. Heat a wok over high heat until smoking, pour in half the oil, and fry the garlic for 30 seconds, then the sausage and prawns for 1-2 minutes, until the prawns turn pink. ⏱ Timer: 1 min
3. Add the noodles and the sauce mixture, and toss over high heat, tossing constantly, for 2 minutes, so the noodles catch slightly. ⏱ Timer: 2 min
4. Push the noodles to the side of the wok, pour the remaining oil into the centre, crack in the eggs, let set for 30 seconds, then toss together with the noodles.
5. Add the bean sprouts and chives, and toss for a further 1 minute, so the sprouts stay crisp. ⏱ Timer: 1 min
6. Serve immediately, hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry at most two portions at a time, or the noodles will steam instead of taking on that smoky flavour.
• Only soak dried noodles in lukewarm water until soft, don't boil them, or they'll fall apart in the wok.

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