Chris's Fried Rice Noodles (Char Kway Teow)

    40 minutes

    It's a popular dish you can find everywhere in Malaysia and Singapore. They are a variety of ways to fry the noodles and I am happy to share my own version of this recipe to you. Hopefully you will like it, who knows, you may well discover this is yum Malaysian food!


    New South Wales, Australia
    3 people made this

    Serves: 2 

    • 11/2 tablespoon canola oil
    • 1 garlic clove
    • 1/2 red onion
    • 2 eggs
    • 1 bundle Chinese chives (divided)
    • 450g rice noodles
    • 1/2 cup tamarind with warm water
    • 2 kaffir lime leaves, chopped into small pieces
    • 1 teaspoon coriander powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon dark soy sauce
    • 1 teaspoon fish sauce
    • pinch of salt and black pepper
    • 1 tablespoon brown sugar
    • 10 prawns with shells on, but heads off (but keep the heads)
    • 100g bean sprouts
    • 1/2 lime
    • Few pickled chilli (fresh chili soak in vinegar and sugar)

    Preparation:15min  ›  Cook:15min  ›  Extra time:10min soaking  ›  Ready in:40min 

    1. Heat your oil in your pan till hot. Put in your garlic and onion, stir fry till a bit brown. Add in your prawn head to stir fry to fragrant. remove the prawn heads. Add eggs and half chives and stir fry for 3 to 4 minutes.
    2. Add your rice noodles, tamarind water with kaffir leaves, add coriander and turmeric powder, fish sauce and dark soy sauce, sugar, salt and pepper, prawn (without heads) and fry the noodles till a bit soft.
    3. Add in bean sprout and another half chives quickly stir fry and squeeze lime juice and stir fry thoroughly before serving. Dressing with pickle chili and piece of lime. It's done!

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