This is one of the most beloved dishes from the Malaysian Peninsula. Diana Chan's secret to perfect Char Kuey Teow is to never skimp on lard when cooking these noodles and topping it off with some crispy pieces of pork lard just before serving.
You can find this recipe and more ways to use your wok in The Golden Wok by Diana Chan.
Char Kuey Teow
Serves: 1
Preparation Time: 15 Minutes
Cooking Time: 7 Minutes
Ingredients
2 tablespoons pork lard (substitute with any neutral-flavoured cooking oil), plus extra for frying, if needed
250 g (9 oz) fresh flat rice noodles
20 g (¾ oz) garlic, crushed
1 teaspoon dried chilli paste (chilli boh)
30 g (1 oz) Chinese sausage (lap cheong), sliced
50 g (1¾ oz) raw prawns (shrimp), peeled and deveined, leaving the tails intact
1 × duck egg (substitute with chicken egg)
30 g (1 oz/ 1/3 cup) bean sprouts
20 g (¾ oz) Chinese garlic chives, chopped cubed pork fat, fried until crispy
Sauce
1 tablespoon oyster sauce
1 tablespoon dark cooking caramel (substitute with kecap manis)
2 tablespoons light soy sauce
Method
To make the CKT sauce, combine all the sauce ingredients in a jug.
Heat a wok over a high heat until almost at smoking point . Add the lard or oil and swirl around to coat the wok. Add the noodles to char slightly.
Add the garlic and chilli paste and mix through. Add the sausage and prawns and cook for about 30 seconds. Push the noodle mixture to one side of the wok and crack in the egg on the other side. Let it sit for 10 seconds before mixing it through the noodle mixture. Add the sauce and mix to coat thoroughly.
Add the bean sprouts and chives and toss through until just cooked – this should take about 30 seconds. Top with crispy pork fat. Remove from the heat and serve warm.