🇲🇾 How to Make Char Kway Teow

Craving Char Kway Teow? On FoodNeverComes the food never actually comes — so here's how to make real Char Kway Teow at home, in about 20 min, with stuff you probably already have.

🛒 Ingredients

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• 400g fresh flat rice noodles (kway teow)
• 8 prawns, peeled
• 1 Chinese sausage (lap cheong), thinly sliced
• 2 eggs
• 2 big handfuls bean sprouts
• a bunch of garlic chives, cut in 4cm lengths
• 3 cloves garlic, chopped
• 2 tbsp lard or oil
• Sauce: 2 tbsp dark soy, 1 tbsp light soy, 1 tsp sugar, 1 tbsp chilli paste

👩‍🍳 Method

1. Separate the noodles gently with your fingers while they are still cold. Cold noodles come apart; warm ones tear.
2. Cook one portion at a time. Two portions in one wok steam instead of char, and the smoke — wok hei — is the entire dish.
3. Get the wok as hot as it will go. Lard in, then the garlic and sausage for 20 seconds.
4. Prawns in until they just turn, then push everything to one side and crack in the egg. Let it set slightly before breaking it up.
5. Noodles and sauce in. Toss with a scooping motion rather than stirring, or you will break them into fragments.
6. Sprouts and chives for a final 20 seconds so they stay crunchy, then straight onto the plate. It does not survive being kept warm.