Char Kway Teow

Char kway teow, is a very popular street food in Malaysia, Singapore region. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls. It is made from flat rice noodles (the kinds  pad thai is made of), stir-fried over very high heat with light and dark soy sauce, chili paste, oyster sauce (vegetarians can replace with dark soy sauce), whole prawns(skip for vegetarians), eggs, bean sprouts and chopped spring onions.

Though, I must say, you need to develop a taste for this, especially if you are a hard-core fan of  the Indian chow-mein:). But once you fall in love with char kway teow, it will get irresistible. Ask me! The slight charred, smoky taste of soya sauce occasionally sweetened by shrimps and eggs is delightful. Bean sprouts are an integral part of this dish, so missing it is a big no-no. 

I have never tried the vegetarian version myself, but I feel, mushroom and tofu will be a good replacement. Maybe I'll give it a try one day! 

Serves 2 

You need:

Flat rice noodles (1 cm thick) –  Once soaked and soft, should be 1 big serving bowl

Spring onion – inch chopped (white and green kept separate)

Well pounded garlic – 5-6 cloves (do not chop or grind)

Red chili paste – 1 Tbsp (de-seed whole red chili, soak in water for 20 min and blend with min water)

Oyster sauce – 2 Tbsp ( vegetarians replace with 1 Tbsp soy sauce)

Tomato ketchup – 1 Tbsp

Thick Soy sauce – 2 Tbsp

Thin soy sauce -  1 Tbsp

Eggs – 2

1. Soak noodles in hot water and leave for 30 min. It will be soft enough to cook well. 
2. In a wok add oil and fry eggs till ¾ done. Make sure eggs are still chunky and have formed ribbons. They should not be too mashed up. Remove and keep it aside.
3. In the same wok, jack up the heat to maximum possible, add garlic, white portion of spring onion and give a quick stir.
4. Add chili paste, and fry for 15-20 secs.
5. Now add the shrimps (vegetarians replace with mushroom, tofu) and fry till done.
6. Add oyster sauce and tomato ketchup and fry. 
7. Add the noodles, thick soy sauce and thin soy sauce. Fry for 2-3 min or till noodles become soft. 
8. Add the egg, spring onions and bean sprout. Give a quick stir, fry for a minute  and switch off the flame.
9. Serve hot!