Char Kuey Teow (Stir-fried Rice Noodle)

Char Kuey Teow

Char kuey teow is a fried rice noodle dish and a national favourite in Malaysia as well as Singaporeans. A Chinese-style dish and mixing egg during stir-frying is a distinguished way to separate char kuey teow with most fried rice noodle. The dish's appearance also seems similar to Pad Thai.

Ingredients

1 packets of kuey teows or 1/2 packet of fettuccine
5 dried chilli
5 shallots or 1 large red onion
2 cloves garlic
1 teaspoon roasted shrimp paste
1 tablespoon oyster sauce
2 tablespoon sweet soy sauce (I'd recommend Habhal's Sweet Soy Sauce)
1 fish cake
1 handful of peeled shrimp
1 handful of bean sprouts
1 stalk chives
1 egg
1 lime

Cooking Instructions

1. Blend dried chilli, shallots/onion, roasted shrimp paste and garlic into paste. Add oil if you need some liquid.
2. Cut fish cake and chives into slices.
3. Soak kuey teow in water for a while to separate the noodle. Use packaging instruction to cook fettuccine
4. Heat 1 tablespoon of oil at low heat and sauté the paste until you can see the oil start to separate from paste.
5. Add fish cake slices and peeled shrimp
6. Drain kuey teow and add into the pan. Also add 4 tablespoons of soaked water into the pan.
7. Add oyster sauce and sweet soy sauce. Mix them up until completely covered.
8. Break an egg and wait until it solidify before mixing up.
9. Add bean sprouts and chives. Cook for a few more minutes.
10. Slice lime into half and serve it with char kuey teow for best taste.
11. Char Kuey Teow DONE!