Char Kway Teow Recipe

Name: Char Kway Teow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (450 g) packetthick fresh rice noodles; peanut oil, to coat; 3 red bird's eye chilies, thinly sliced; 1 tablespoon peanut oil; 2 garlic cloves, crushed; 2 small single chicken breast fillets, thinly sliced; 8 green medium prawns, peeled leaving tails intact, deveined; 3 green shallots, ends trimmed, cut into 4cm lengths; 2 teaspoons dark soy sauce; 2 teaspoons light soy sauce; 2 eggs, lightly whisked; 100 g bean sprouts

Servings: persons

1 (450 g) packetthick fresh rice noodles
peanut oil, to coat
3 red bird's eye chilies, thinly sliced
1 tablespoon peanut oil
2 garlic cloves, crushed
2 small single chicken breast fillets, thinly sliced
8 green medium prawns, peeled leaving tails intact, deveined
3 green shallots, ends trimmed, cut into 4cm lengths
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 eggs, lightly whisked
100 g bean sprouts

1
Cook the noodles following packet directions.
2
Drain and transfer to a heatproof bowl.
3
Add a little oil and gently toss to coat the noodles.
4
Place the chilli in a mortar and gently pound with a pestle until finely crushed.
5
Heat the oil in a wok over high heat until just smoking.
6
Add the chilli and garlic and stir-fry for 10 seconds or until aromatic.
7
Add the chicken and stir-fry for 2 minutes or until just cooked through.
8
Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour.
9
Add the noodles, shallot, dark soy sauce and light soy sauce and stir-fry for 2 minutes or until combined.
10
Transfer the noodle mixture to a heatproof bowl.
11
Add the egg to the wok and cook for 30 seconds.
12
Return the noodle mixture to the wok and stir-fry for 1-2 minutes or until egg is just set.
13
Remove from heat.
14
Add bean sprouts and combine.
15
Serve.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (450 g) packetthick fresh rice noodles, peanut oil, to coat, 3 red bird's eye chilies, thinly sliced, 1 tablespoon peanut oil, and more.

Yes, Char Kway Teow falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Char Kway Teow

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