Char kway teow (aka stir fried flat rice noodles) is one of our top national dishes in Singapore that so many of us love especially the crispy pork lard that really gives it depth and flavour as well as the juicy cockles. However as we are all getting health conscious these days, eating char kway teow too often is not going to be a heart-friendly move. So I came up with my version of the same minus the pork lard and cockles and it looked and tasted just as good!

Char Kway Teow Recipe

Ingredients (serves 2-3)
400g kway teow (flat rice noodles)
150g medium size prawns, de-shell & de-vein but keep the tail on
100g fish cake, sliced
200g bean sprouts
100g lup cheong (chinese sausage), slice diagonally
1 tsp minced garlic
3 tbsp water
1/2 tbsp fish sauce
1 tbsp dark soy sauce
2 tbsp kecap manis (sweet soy sauce)
2 eggs, lightly beaten
sambal chilli (optional)
2 stalks spring onion (or chives), cut into 1″ lengths
olive oil

Instructions
1. Lightly grease the pan with a little olive oil or cooking spray and pan-fry the lup cheong till lightly browned. Remove and set aside.
2. In the same pan, stir fry the prawns till they turn opaque. Remove and set aside.
3. Add a little more oil in pan and saute garlic till fragrant. Add bean sprouts and water and quick fry for 30 seconds over high heat. Push the bean sprouts to one side of the pan and pour in the egg on the other side. Scramble the egg with the spatula.
4. Once the egg is cooked, add the rice noodles, fish sauce, dark soy sauce, kecap manis and sambal chilli (optional). Stir fry the noodles to ensure they are well coated in the seasonings. Adjust the taste to your preference if required.
5. Return the prawns & lup cheong to the pan and add the fish cake and spring onions. Stir fry thoroughly till everything is well combined.

Even though I used a non-stick pan instead of a wok so there was a lack of ‘wok hei’ (flavour imparted by hot wok on food), the rice noodles were nicely fried, definitely not soggy at all. The tip is to stir fry everything as quickly as you can so you don’t overcook the noodles so make sure when you’re preparing this dish, all ingredients and seasonings are within reach from the stove so you can quick fry and dish it out! Enjoy!

Tags: char kway teow recipeeasy noodles recipefoodfried kway teow recipehome cooked foodhome cookingreciperecipessingapore cooking blogsingapore food blogsingapore food recipesingapore hawker food recipesingapore recipe blogstir fried noodles recipe