Char Kway Teow 炒粿條

On some rare occasions when we have bouts of homesickness and cravings for hawker style cooking, this is one of the comfort foods we go for - char kway teow or stir-fried flat rice noodles.

Char kway teow is so widely available back home and you can find it in almost every hawker centre and food court for a mere SGD2.50 or RM3.50. In Sydney, there's no luxury of that. A plate of char kway teow costs at least AUD8.00/9.00 and you don't get the authentic taste you are familiar with back home.

I certainly can't cook like a Malaysian char kway teow hawker seller and generate the aromatic “wok hei” at home, but moi can cook a decent plate of fried kway teow with less carb and more ingredients at a far cheaper price than you could get from a Malaysian restaurant in Sydney. ^_^

My previous post on fried kway teow 2.5 years ago was amateured and home styled. I think (well, I hope) my cooking has improved and gradually progressed over the years. Ahem-hem... ^__^

The recipe will be added soon, and I am now off to enjoy dinner with my family. See ya later! Have a great weekend!

* Updated - recipe *

Ingredients - serve 2 to 3
300g fresh flat rice noodles
6 large prawns, deveined
200g pork, sliced and marinated with soy sauce and corn flour
4 stalks garlic, finely minced
2 stalks scallions, cut into 1.5 inch length (separate green from white parts)
200g beansprouts
2 eggs, beaten
Cooking oil

Seasoning
1 tbsp dark soy sauce
2.5 tbsp soy sauce
1 tbsp oyster sauce
Dash of white pepper

Method
Gently separate the rice noodles so that they are not stuck together. Microwave noodles for a minute and a half and set aside. (I heat the noodles up as they were cold from the fridge)

In a small bowl, mix all seasoning together.

Heat pan/wok until quite hot. Pour in some soil and saute minced garlic and white parts of scallions until fragrant. Stir fry meat until browned, then add prawns. Remove prawns as soon as they are just cooked. Push all other ingredients aside.

Heat some oil and toss in rice noodles. Stir fry noodles for 2 minutes until fragrant. (Be gentle so that you don't break the noodles) Stir in seasonings and toss noodles on high heat for another 2-3 minutes until well coated.

Make a well in the centre of the pan/wok and heat some oil. Pour in the egg mixture and scramble it. Gently fold into noodles and mix all ingredients well.

Add beansprouts, green parts of scallions and cooked prawns. Toss to mix.

Serve immediately.