Name: Char kuey teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 350 gram green prawns, peeled; 3 clove garlic, finely chopped; 2 chinese dried sausages (lup cheong), thinly sliced; 350 gram (or packet size) fresh flat rice noodles; 2 cup beansprouts; 2 eggs, lightly beaten; 1 tablespoon sambal oelek; 1/4 cup garlic chives, chopped; fried sliced onion, sliced red chilli, chopped peanuts, to serve; Sauce; 2 tablespoon soy sauce; 2 teaspoon dark soy sauce; 2 teaspoon caster sugar; 1/2 teaspoon fish sauce

Char kuey teow

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 tablespoon peanut oil

350 gram green prawns, peeled

3 clove garlic, finely chopped

2 chinese dried sausages (lup cheong), thinly sliced

350 gram (or packet size) fresh flat rice noodles

2 cup beansprouts

2 eggs, lightly beaten

1 tablespoon sambal oelek

1/4 cup garlic chives, chopped

fried sliced onion, sliced red chilli, chopped peanuts, to serve

Sauce

2 tablespoon soy sauce

2 teaspoon dark soy sauce

2 teaspoon caster sugar

1/2 teaspoon fish sauce

Method

1.Heat a large wok or frying pan on high until very hot. Add oil; heat until simmering. Stir-fry prawns, in two batches, 1-2 minutes each batch, until almost cooked through. Add garlic for final 30 seconds. Set aside.

2.To make sauce, in a jug, mix all ingredients together.

3.In same wok, stir-fry sausage 2-3 minutes, until golden. Return prawns to wok with noodles, half beansprouts and sauce; stir-fry 2-3 minutes.

4.Push everything in wok to one side. Pour eggs into space in pan; stir-fry 30 seconds. Mix eggs into noodles with sambal oelek; stir-fry 30 seconds.

5.Add garlic chives and remaining beansprouts. Toss to combine and serve topped with fried onion, sliced red chilli and chopped peanuts.

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