Char Kuey Teow

Char Kuey Teow

Recommended Cooking Tool:
  • Marmite Stir-Fry Pot 24cm
    Marmite Stir-Fry Pot 24cm

Sauce Mix:
  • 5 tbsp Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sugar
  • Dashes, White Pepper
  • 1 tbsp Fish Sauce
Ingredients:
  • 500g Thin Kuey Teow, rinsed with warm water
  • 2 pieces Fish Cakes, sliced
  • 1 packet Bean Sprouts, rinsed
  • 3 tbsp Sweet Radish
  • 1 bunch Chinese Chives
  • 3 Eggs
  • 3 cloves, Garlic, chopped
  • Prawns or Cockles (optional)
  • 1-2 Chinese Sausage, sliced diagonally (optional)
  • 1/4 cup Vegetable Oil
Methods:
  • 1. In a bowl, mix all ingredients listed in Sauce Mix.
  • 2. In a Marmite Stir-Fry Pot, pour in vegetable oil and turn to medium heat. Sauté fish cakes, sweet radish, and Chinese sausage/prawns/cockles*. Add in garlic and fry until fragrant.
  • 3. Toss in Kuey Teow and quickly stir-fry while you add 2-3 tbsp of the sauce mix. Finally, add bean sprouts and Chinese chives.
  • 4. Push the Kuey Teow aside, add a little bit of oil, then crack an egg. Break the yolk with a spatula and immediately flip the noodles over, covering the egg. Stir-fry until egg and noodles are cooked.
  • 5. Pour in the remaining sauce mix or season it to taste.

*Prawn/Cockles/Chinese Sausage can be replaced depending on dietary/halal requirements

Tips:
  • Heat the oil over medium heat until a wave of smoke is observed. This indicates that it is heated enough and ready for cooking.