Diana Chan’s Char Kuey Teow
I’m excited to share my recipe for Char Kuey Teow with you below. It’s a super delicious and a really balanced noodle dish that has loads of flavour in it. I guarantee your family and friends are going to love it!
Ready in 20 mins | Serves 1 person
- 250g fresh flat rice noodles
- 30ml pork lard (optional and substituted for any neutral flavoured oil), extra for frying
- 3 garlic cloves, minced
- 1 tsp dried chili paste
- 30g lup cheong (taiwanese sausage), sliced
- 3 prawns, peeled with tail intact
- 1 egg
- 30g bean sprouts
- 20g garlic chives, chopped
- 15ml oyster sauce
- 15ml dark caramel soy (or kecap manis)
- 30ml light soy sauce
Mix all the ingredients for the sauce in a jug and set aside.
Heat a wok on high, almost to smoking point then add in the lard and swirl it around to coat the wok. Add the noodles to char slightly.
Next, add the garlic and chili paste and mix through. Add in the lup cheong and prawns and cook for about 30 seconds. Push the noodles to one side of the wok and crack in an egg. Let it sit for 10 seconds before mixing it through. Add in the sauce and mix to coat thoroughly.
Lastly, add in the bean sprouts and garlic chives and toss through until just cooked. This should take approximately 30 seconds. Remove from heat and serve warm.