Char Kway Teow
Ingredients
- 1/4 pound chicken thigh fillets, thinly sliced ⓘ
- 1/4 pound pork belly, chopped ⓘ
- 1 tablespoon oyster sauce ⓘ
- 1 tablespoon corn flour ⓘ
- 1/4 cup peanut oil ⓘ
- 1 each fresh red chili, finely chopped ⓘ
- 2 each garlic cloves, thinly sliced ⓘ
- 1 teaspoon shrimp paste
- 10 green tiger prawns, peeled and deveined ⓘ
- 2 pounds packet fresh flat rice noodles
- 1 cup bean sprouts
- 4 green shallots, ends trimmed and cut into 3 centimeter lengths ⓘ
- 1 egg, fried ⓘ
- 1/2 cup soy sauce ⓘ
Instructions
- Combine chicken, pork belly, 1 tablespoon oyster sauce and cornflour on a large plate.
- Heat the oil in a wok over high heat until just smoking.
- Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant.
- Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.
- Add prawns and stir-fry for 2 minutes or until prawns curl and change color.
- Add the noodles and stir-fry for 5 minutes or until noodles are just tender.
- Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.
- Fry egg in a hot oiled pan.
- Taste and season with salt.
- Serve immediately with fried egg on top.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).