Char Kway Teow Recipe

Cooking Char Kway Teow at home has never been easier, and it is easier than you think.

Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 3 cloves of minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil.

Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow for 2 servings. You can add some yellow noodles as well. Stir and mix well.

 

Once it’s been fried for a few minutes, add 1 tbsp of light soya (we are using the naturally brewed soya sauce from @thegoldenswanbrand and mix well.

Once all the noodles are thoroughly coated and darkened, push the noodles up or to the side so that it will be away from the center.

Crack 2 eggs and quickly scramble the eggs. Fold the kway teow over the eggs and mix well. Add 6 to 8 peeled and deveined prawns and quickly stir. Cook for a minute or so until the prawns are just cooked. 

Add 2 tbsp of sweet caramel sauce (we recommend @nanyangsauce brand). Add the green part of scallions and Sarawak white pepper. Turn off the flame, add another tbsp lard oil and mix one final time to emulsify everything.

Simply serve on a plate and enjoy! Also, to make it spicy, just add a spoon of sambal chilli when you add the soya sauce part. And that’s it, so simple when you actually make it at home.

Short of cockles, this will taste like those classic uncle fried char kway teow. And if we learn to make this at home, it certainly won’t be the end of char kway teow as we know it.