Char Kway Teow
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 lb shrimp, peeled and deveined
  • 11 oz fresh flat rice noodles, separated and loosen
  • 11 oz bean sprouts, washed and drained
  • 2 Chinese sausages, thinly sliced and fried
  • 1 oz chives, cut into 2-inch length
  • 6 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 6 tablespoons water
  • 1 teaspoon salt
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 4 eggs, beaten
  • Chili sauce or hot sauce
Instructions
  1. Heat a large wok or skillet over medium high heat. Add 3 tablespoons oil and the eggs. Scramble the eggs quickly and transfer to a plate.
  2. Using the same wok, add the remaining 3 tablespoons oil. Fry the garlic until light brown. Add the bean sprouts and rice noodles. Stir well and then add in the water, salt and dark soy sauce. Stir-fry for couple of minutes.
  3. Stir the scrambled eggs into the noodles and mix well. Add chili sauce (I used Frank’s red hot sauce) to taste.
  4. Add Chinese sausages and shrimps; stir-fry for 2 minutes or until shrimps are cooked.
  5. Add chives and sweet soy sauce; toss for ½ minute to combine well.
  6. Transfer into a large serving plate and enjoy!
Notes
This recipe was adapted from the cookbook “The Best of Singapore’s Recipes: Everyday Favorites”.
Recipe by Salu Salo Recipes at https://salu-salo.com/char-kway-teow-singaporean-fried-rice-noodles/