Thursday, 17 June 2010

Char Kuey Teow





Char Kuey Teow 

Stir-fried flat rice noodles 

500g flat rice noodles (kuey teow) 
3 cloves garlic. minced 
3 shallots, thinly sliced 
2 tablespoons cooking oil 
300 g prawns, shelled but leave the tails intact 
150g boneless chicken breast, cubed 
150 g mussels, shelled 
150 g bean sprouts 
100 g chives, cut into 3cm lengths 
chili paste 
2 eggs 
water 

Seasoning 
1 tbsp light soy sauce 
1 tbsp dark soy sauce 
1 tbsp oyster sauce 
1 tbsp fish sauce 
a little sugar 
1 tablespoon chili paste 

Heat the oil in a wok or heavy-bottomed pot over high flame. 
Fry shallots until fragrant. Add the garlic and chili paste and stir fry for about 30 seconds. Add chicken stir fry until chicken is almost cooked through. 
Reduce heat to medium and stir in the rice noodles, tossing them to heat through. 
Then stir in the seasonings and stir thoroughly making sure the noodle is well coated with the seasoning. Add mussels and prawns. 
Set the noodles away from the center of the wok and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles. 
Add the sprouts and chives and turn off the heat. Adjust seasoning and serve.