Char Kway Teow (fried Malaysian noodles)

Cook time 15 minutes
Servings 2


2 tbsp chilli sauce 

2 tbsp dark soy
2 tbsp light soy
1 tbsp fish sauce
1 tsp caster sugar 
1 tbsp lard or duck fat
1 Chinese sausage (lap cheong), thinly sliced 
6 green prawns, peeled and deveined
½ bunch garlic chives, chopped into 3cm pieces
200g fresh flat rice noodles
2 eggs, whisked 
1 large handful of bean sprouts

Char Kway Teow (fried Malaysian noodles)


For the sauce, combine the chilli paste, soy sauces, sugar and fish sauce and put to the side.

Prepare the noodles as per packet instructions. Drain.

Heat a large wok over a high heat. Add the lard or duck fat followed by the sausage and prawns. Toss to coat and cook until the prawns just start to change colour. Now add the garlic chives and then the noodles and the sauce and stir-fry for 30 seconds to caramelise the noodles and to warm through.

Once the noodles have absorbed most of the sauce, move the noodle mixture to one side of the wok and add the eggs to the wok. Using a circular motion with a large spoon, roughly scramble the eggs until just cooked. Now toss the noodles and scrambled eggs together until well combined. Finally add the bean sprouts and serve.