Char Kway Teow Recipes
CHAR KWAY TEOW
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
Provided by Matt Lee And Ted Lee
Categories lunch, noodles, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
- Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
- Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams
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