Char Kway Teow is a very popular dish throughout Malaysia and Singapore. Translated the dishes name means "stir-fried rice cake strips". Traditionally the dish would have prawns and cockles but often these days chicken is substituted into it. Usually served on a banana leaf to compliment the aroma of the noodles. The recipe can be found in many different variations around Asian restaurants using ingredients such as Chinese sausage, eggs, duck, crab. Either way the taste is absolutely delicious and very easy to make.
Cooking Type: Wok
Cooking Time: 20 minutes
500g chicken strips
2 tablespoons cornflour
1 or 2 sliced chillies (seeds removed for less heat)
2 garlic cloves, minced
1 cm piece grated ginger
1 teaspoon shrimp paste
handful peeled green prawns
1kg fresh flat rice noodles
Large handful bean sprouts
1/2 bunch sliced spring onions
3/4 cup soy sauce
- Mix together the cornflour, chicken and 2 tablespoons oyster sauce and coat well.
- Heat some peanut oil in the wok and quickly fry off the garlic, ginger and shrimp paste.
- Add chicken and cook stir regularly until almost cooked.
- Add chillies, prawns and spring onions cook until the colour of prawns has changed.
- Add the fresh noodles in and stir dish well and cook for a further 4-5 minutes or until the noodles are tender.
- Add in the bean sprouts, soy sauce and 1/3 cup oyster sauce.
- Cook for a further couple minutes until well combined and heated through.