Char Kuey Teow (Malaysian Fried Flat Rice Noodles)
I’d be lying if I said that char kuey teow isn’t my most-loved fried noodle dish. It’s made with flat rice noodles and cooked over very high heat with duck egg, garlic, soy, chilli paste, whole prawns, garlic chives, bean sprouts, Chinese sausage and optional blood cockles. For me, adding lard when you cook the noodles is a must, as is topping it off with some crispy pieces of pork lard just before serving – definitely not a dish to have if you’re counting calories!
Ingredients 13
2 tbsp pork lard, plus extra for frying if needed
250 g flat rice noodles, separated
20 g garlic, crushed
1 tsp dried chilli paste (chilli boh)
30 g Chinese sausage, thinly sliced
50 g raw prawns (shrimp), peeled and deveined, leaving the tails intact
1 duck egg
30 g bean sprouts
20 g Chinese garlic chives, chopped
pork fat, cubed, fried until crispy, see tip
Ckt Sauce
1 tbsp oyster sauce
1 tbsp dark cooking caramel
2 tbsp light soy sauce
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Method 4
To make the CKT sauce, combine all the , , in a jug.
Heat a wok over a high heat until almost at smoking point then add the or oil and swirl around to coat the wok. Add the to char slightly.
Add the and and mix through. Add the and and cook for about 30 seconds. Push the noodle mixture to one side of the wok and crack in the 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 and and toss through until just cooked – this should take about 30 seconds. Top with crispy pork fat. Remove from the heat and serve warm.
Diana Chan's tips
For crispy pork fat. Heat the wok over a low heat then add the cubed pork fat. (Lard will start to render from the fat.) Lower the heat and slowly cook until the pork fat cubes turn crispy and golden. Remove the crispy pork lard from the wok and set aside on a plate.
