One tip for success is to heat the wok well and have all the ingredients for the recipe standing by in bowls ready to cook. The wok must be very hot as the secret to this famous Malaysian dish is cooking quickly over high heat. A good tip is to heat the noodles first (if they are cold from the fridge), which is easily done in the microwave. And only cook enough for one person at a time to avoid the wok being too full and the ingredients "stewing".
This recipe for char kway teow is everything a good dish should be – full of great flavour and contrasting textures.
- 80 ml (⅓ cup) oil
- 2 lup cheong sausages, sliced
- 12 fish balls, sliced
- 8 spring onions, sliced
- 8 garlic cloves, chopped
- 5 handfuls fresh rice noodles, warmed
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 24 shelled green prawns
- 4 eggs, beaten
- 4 handfuls bean sprouts
- â…“ cup chopped garlic chives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Use a quarter of the ingredients to cook for each person individually.
Heat the wok over high heat. When thoroughly heated, add oil, sausage, fish balls, spring onion and garlic and stir-fry for a few minutes. Add noodles and toss briefly, then add soy sauces and toss through the noodles. Scrape everything to the side of the wok and add prawns, cooking until they change colour. Move the prawns to the side and add egg. Cook until the egg is nearly set, then gently fold it into the noodles. Add bean sprouts and chives, toss, and serve immediately.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby. Creative concept by Belinda So.