CHAR KWAY TEOW (SINGAPORE CHOW FUN NOODLE DISH)
This dish is commonly sold by street vendors in Singapore. Compare to my other recipe, Singapore mai fun (103584). You could sub the pork with more shrimp (I would).
Provided by spatchcock
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop. Peel and finely chop the garlic.
- Cut the barbequed pork (if using) into thin pieces. Cut the sausages (again, if using) on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.
- In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.
- Heat 1 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 2 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.
- Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.
- Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper. Serve hot, garnished with the cilantro.
Nutrition Facts : Calories 672, Fat 15.7, SaturatedFat 2.9, Cholesterol 223.8, Sodium 1105.7, Carbohydrate 109.8, Fiber 4.7, Sugar 7.5, Protein 20.8
VEGETARIAN FRIED KWAY TEOW
This is a very simple rice noodle dish. It is my family's absolute favourite. It was given to me by a Malaysian friend. I use fresh flat rice noodles from the Asian supermarket. You can use the dried rice noodle but it needs to be soaked in water until soft (about 15 minutes or so). If you like spicy you can add chopped chilli to the garlic/ginger fry up.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce mix all ingredients together.
- Heat oil in wok over a low heat.
- Add garlic, ginger and chives. Stir to release fragrance.
- Add noodles stirring to breakup and heat through.
- Turn up the heat a little and add the sauce and bean sprouts.
- Keep tossing and stirring and the noodles become very soft.
- Serve.
Nutrition Facts : Calories 558.5, Fat 7.9, SaturatedFat 1.4, Sodium 735.3, Carbohydrate 111.9, Fiber 4.1, Sugar 4.1, Protein 8.3
PENANG CHAR KWAY TEOW (MALAYSIAN NOODLES)
Street hawkers in Penang, Malaysia are famous for this dish. It's fast to prepare, making it a quick to make dinner.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then rinse with cold water.
- Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant (30 seconds). Stir in sambal (start with 1 tbsp). Mixture will spatter so stand back after adding.
- Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). Add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). Add noodles and soy sauce, stirring to coat.
- Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set (3 minutes). Break yolks with a spoon. Scramble eggs and toss with noodles.
- Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).
Nutrition Facts : Calories 419.5, Fat 15.9, SaturatedFat 3.1, Cholesterol 219.4, Sodium 837.6, Carbohydrate 47.5, Fiber 2.3, Sugar 2.6, Protein 20.6
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