|
Why this Malaysian Char Kuay Teow Recipe is the Best Ever
Cook the Char Kuay Teow in a wok or skillet, where you can toss the ingfredients for stiry frying.
|
|
| Servings | Prep Time |
| 1serve | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
Garnish
- 1tbsp coconut oil
- 1tbsp shallotsfinely chopped
- 1tbsp onions, green (spring)thinly sliced on the diagonal
- 1tbsp red chilies, long Asian stylethinly sliced
Stir Fry
- 2tbsp coconut oil
- 3.5ozs fresh shrimp (prawns)
- 1 eggwhisked
- 5ozs rice noodlesflat, white
- 1tbsp chiveschopped
- 1cup bean sprouts (shoots)
Sauce
- 1tbsp tamari (soy) sauce
- 1/2tbsp oyster sauce
- 1/2tbsp chili pasteoptional
Instructions
- Prepare the garnish first. In a wok over a high heat, heat the coconut oil and add the shallots. Sir fry until golden brown. Reserve.
- Using the same wok, add a further 1 tablespoon of the coconut oil over a high heat. Stir fry the shrimp until half cooked, about 1 minute. Remove shrimp from the heat and reserve. Add the whisked egg and cook for about 1 minute. Remove and reserve the egg.
- Add a further 1 tablespoon of the coconut oil and over a high heat, stir fry the noodles for about 2 minutes. Add the chives and sauce ingredients and stir fry 1 minute. Add the reserved shrimp and egg and stir fry a further 30 seconds.
- Serve immediately, topped with the garnish ingredients.
https://compassandfork.com/recipe/malaysian-char-kuey-teow-recipe-is-the-best/
|
|
https://compassandfork.com/recipe/malaysian-char-kuey-teow-recipe-is-the-best/ |