Char Kway Teow


1 pc yellow onion, chopped
2 pcs carrots, cut diagonally in 1/4 inches
1 cup Napa cabbage, shredded
3 pcs chili peppers, cut lengthwise
2 cloves garlic, minced
1/4 pound barbecued pork, thinly sliced
2 pcs Chinese sausages, cut diagonally
1/4 pound shrimp, peeled and deveined
1 pound fresh rice noodles
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3 pcs eggs, slightly beaten
1 tablespoon cilantro leaves, chopped
4 tablespoons oil or sesame oil
salt and pepper to taste


Steam Chinese sausages for 6-10 minutes then set aside. Soak shrimp in lukewarm salted water for 5 minutes. In a small bowl, mix oyster sauce, soy sauce, and brown sugar. Set aside.
Heat 1 tablespoon of oil in frying pan or wok over medium heat. Add eggs and scramble. Remove, and set aside. Add another tablespoon of oil and stir fry onions and carrots. When onions are slightly softened, add garlic, chilies and shrimp.
When the shrimps turn pink, add the Chinese sausages, barbecued pork, and cabbage. Stir fry for a few minutes then add the sauce, mung bean sprouts, and rice noodles. Stir fry for a minute then add the scrambled egg.
You can add a bit of water or chicken broth to prevent it from drying out. Season to taste.
Serve hot and garnish with chopped cilantro.


Char kway teow, means "fried flat noodles," is a cheap and popular hawker street dish found in Malaysia and Singapore. Some recommend cooking the ingredients individually, and to always check the oil so the ingredients wont stick to the wok.




Tuesday, November 16, 2010 - 3:22am


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