Char Kway Teow Spicy Prawn Noodles
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
2
Stir Fry Sauce
- 3tablespoons ABC sweet soy sauce kecap manis
- 1 1/2tablespoons ABC extra hot chilli sauce
- 1tablespoons Maggi Oyster Sauce
- 2tablespoons Squid Brand Fish Sauce
- 1 pinch Mckenzie's Pepper White Ground
Stir Fry
- 200grams Erawan Rice Noodles Stick Pad Thai
- 2 1/2tablespoons vegetable oil
- 1 eggs, lightly beaten with a pinch of salt
- 60grams Lap cheong (Chinese sausage), finely sliced
- 150grams small prawn cutlets
- 2 cloves garlic, finely sliced
- 1/2 bunch chives, 3cm batons
- 100grams bean sprouts
- 1 lime, halved
Description
This spicy prawn noodle recipe is an authentic Malaysian street dish known as Char Kway Teow. Big on punchy flavour and texture, you can whip this meal up in just 20 minutes.
Method
Step 1 of 4
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.
Step 2 of 4
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
Step 3 of 4
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Step 4 of 4
Top with shredded egg and lime to serve.
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