Friday, November 07, 2008

Fried Flat Noodles/Char Kueh Teow

Char kueh teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. People eat this noodles all day long from breakfast to supper. Hearty and filling, originally stir-fried in lard and it got a reputation for being unhealthy. But now most people used vegetable oil to make this a much healthier dish. The trick to this dish is to use high heat and cooked one serving at a time for maximum 'wok hey' (wok's breath)

Ingredients :

250 gm Kueh Teow (flat rice noodles)
150 gm prawns - shelled
100 grm of meat or cockles (I used char siew)
a handful of beansprouts
5 stalks chives or spring onions - cut into 2cm lengths
2 eggs
3 cloves of garlic - finely chopped
2 tsp of chili paste - optional
3 tbsp of light sauce sauce
2 tbsp of dark soy sauce
Salt and pepper to taste

1. Heat up wok to high heat, add oil and garlic and fry till fragrant.
2. Add prawns, meat and ground chili and stir-fry for about 20 secs.
3. Add noodles, stir fry for a few second, add in soy sauce and dark soy sauce. Continue to fry until everything is well combined. Add in beansprouts.
4. Push mixture to edge of wok, add a little oil in centre. Add and fry the eggs and then mix everything together. Check seasoning.
5. Lastly add in chives or spring onions and give the noodles a few toss.
6. Dish out and serve hot.


Anonymous said...

Yum yum! I guess I can only watch to 'eat' this because I don't have a powerful stove to get Wok Hei. :(

Finla said...

DELICIOUS. I would love to tey them.
My daughter doesn't eat scampis, so i will have to make them ones when she is not home.

Salt N Turmeric said...

Besides meehoon, kueh teow is another dish im still struggling to make. :(

Little Corner of Mine said...

YUMMY! Not sure why a lot of these hawker dishes were just okay for me while I was in M'sia, but now since I am living overseas for so long, I crave for all the hawker food! Any picture will enough to make me salivate. Human being is strange!

Anonymous said...

This looks really delicious. Now that the weather is getting colder around here, I find myself wanting noodle dishes like this more and more.

VG said...

Yummm. I have to make this at least once a month and always separately for Mr G cos his order always includes 'extra chilli'.

Anonymous said...

I love this dish. I cooked my Char Kway Teow with sweet black sauce and fish sauce. Delicious !

Beachlover said...

oh! this is one of my favourite food!! now u make me drooling.. add cockles and extra chille for me I can eat breakfast,lunch and dinner!! Now talking about CKT,I think it's time for me to seek the famous CKT in!

Meg said...

Flat rice noodles are my favorite any way that they are cooked! Love this recipe!

Arundathi said...

kueh teow is my favorite kind of noodle. we don't get it here in india but i could eat this everyday!

MamaElla said...

I luv this Noodle too...Thks for sharing the recipes.....:-)

Anonymous said...

i luv luv luv your blog. i have tried a few of your recipes and they are all keepers, thank you!

Jin Hooi said...

wow.. yummy !! your char kueh teow looks sinfully dlicious !!

Big Boys Oven said...

wow just look amazing beautiful, such an amazing taste you created there!

ICook4Fun said...

Ladyhomechef, you can always cook it on your normal stove except our CKT won't be won't have the wok hey like the one from the hawkers :)

Happy Cook, you can omit the scampi and add any kind of protein to it.

Farina, kueh teow is difficult to master but I find frying it in a non stick pan helps.

LCOM, I am just like you. Never appreciates this kind of food when I am at home and now after moving here I am craving for it :)

Fearless Kitchen, a plate of this is always good in cold weather :)

VG, I also like mine with extra chilli.

Cooking Ninja, will check out your version of it :)

Lesley, too bad the fresh cockles here are so expensive if not it will taste even better with this :)

Meg, I saw the same dish at your blog too :)

Arundathi, you can get those dry kind and boil it first before frying it. Its as good as the fresh ones.

Mamaella, you are most welcome :)

Ange, thanks for your support. Hope to see you often here :)

Jin Hooi, thank you.

BBO, I will trade a plate of this with your cupcakes :)

Food For Tots said...

I only eat this in Penang. I personally don't like the "harm"ful thing (cockles) but don't mind the "sin"ful thing (pork lard). Yours seems so full of "wok hey"!

Anonymous said...

My favourite food!! I want extra chili :)

Anonymous said...

Do you need to soften these noodles in boiling water first before stir-frying them? I buy the one's in the packet from the fridge and they are more on the hard side than soft.
When i try and cook them (after blanching them for 30 seconds) they break apart really easily :(

2xMum said...

Wow! Looks tempting!! Like Penang Char Kueh Teow!

ICook4Fun said...

Food for tots, you are funny :) I don't mind the cockles and lard in it as long as I have it once a while :)

Wonderful life,

Cooking Hut, we can't without our chili :)

Star, if the Kueh Teow is hard I will usually cut it and microwave for a minute or two until its soft.

Wonderful life, thank you :)

tigerfish said...

Yours look very authentic :)

Precious Pea said...

Your ckt look as good as those from hawker here. Well done!

Christelle said...

I'm still sad about having come back from malaysia and Singapore, I'm looking through the photos I have not finished sorting and ...this surely will help me! I'll definitely try this one very soon!!

ICook4Fun said...

Tigerfish, not as good as the one back home without the lard and cockles :)

Precious Pea, thank you.

Christelle, ha ha.. try to cook some for yourself to remind you of Malaysia :) I can't wait to see some of the pix you took in Malaysia.

gaga said...

Yum, this looks wonderful. My noodles always stick together and is never as good as at restaurants. I think I probably need to use more oil or lard!

Anonymous said...

Another great noodle dish! Thanks to you I can have my char kuey teow at all times even though I'm not in M'sia!

ask me later said...

I found that if I first separate the noodles, they cook easier and the shrimps isn't overcooked. I cook this once a week.