Another popular noodle dish, char kway teow has many fans among Malaysians. Like nasi lemak, char kway teow is cooked in a variety of styles across Malaysia.
This recipe was first published in Flavours magazine.
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- 3-4 tbsp palm oil
- 2 cloves garlic (chopped)
- 1 tsp chye poh (salted radish)
- 1-2 tbsp cili boh (heaped)
- 150g medium prawns (peeled with tail on, marinated with 1 tsp sugar)
- 80g shelled cockles
- 200g fresh flat rice noodles
- Group A: Seasoning
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock granules
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground white pepper
- 2 eggs (beaten lightly)
- palm oil (extra for drizzling)
- 50g beansprouts
- 3 chives (cut into 3cm lengths)
- Heat oil in a wok or non-stick pan over medium to high heat. Fry the garlic until fragrant, then adding the chye poh and saute. Add the cili boh, stirring.
- Add in prawns, fry till lightly-cooked, then add cockles and rice noodles. Toss with the seasoning mixture.
- Increase the heat to high, stir-fry the mixture, then add the egg in the centre and drizzle with extra oil. Scramble the egg, then toss with the rice noodles.
- Add the beansprouts and chives, stirring, then remove from heat. Serve immediately.