Char Kway Teow

250g dried hor fun (wide rice noodles), soaked in hot water 5 minutes then rinsed in cold water
150g raw prawns, peeled and halved
2 garlic cloves, roughly chopped
Handful Chinese chives, cut into lengths
Handful bean sprouts, picked
2 spring onions, finely sliced
1 egg
2–3 tablespoons vegetable oil
Splash chicken stock

The Sauce
1–2 tablespoons sambal chilli paste
½ teaspoon shrimp paste (belacan), crushed
1½ tablespoons kecap manis (sweet soy sauce)
2–3 tablespoons chicken stock

PREPARATION

1. Soak the dried hor fun noodles in hot water for about 5 minutes, then transfer them into cold water to keep the strands separate and elastic. Drain well before cooking.
2. Prepare all ingredients for a wok clock: egg, garlic, Chinese chives, bean sprouts, prawns and noodles. Mix together sambal, shrimp paste, kecap manis and chicken stock to make the sauce.

COOKING

1. Heat a wok over very high heat until smoking hot and add the vegetable oil.
2. Crack the egg into the wok and scramble quickly, breaking the yolk and moving the egg around the wok until just set.
3. Add the chopped garlic and stir briefly to perfume the oil, then toss in the Chinese chives and stir fry quickly.
4. Add the prawns and sear over high heat until they begin to curl and turn pink.
5. Push everything slightly aside and add the soaked noodles, placing them directly onto the hottest part of the wok.
6. Pour in the prepared sauce and toss the noodles through the ingredients so the colour and flavour coat the noodles evenly.
7. Add a splash of chicken stock if needed and continue tossing for 3–4 minutes until the noodles soften and lightly caramelise at the base of the wok.
8. Stir in the bean sprouts and cook briefly so they stay crisp.
9. Add the sliced spring onions and toss everything together once more.
10. Serve immediately while hot, garnished with crispy fried onions if desired.

School of Wok Tips

• Keep your wok extremely hot to achieve the smoky wok hei flavour.
• Avoid over stirring so the noodles can lightly caramelise at the bottom.
• Prepare all ingredients before cooking because the dish cooks very quickly.
• A splash of chicken stock helps loosen the noodles without making them soggy.

FAQs

What noodles are used for Char Kway Teow?
Wide flat rice noodles known as hor fun are traditionally used for this dish.

What is kecap manis?
Kecap manis is a thick Indonesian sweet soy sauce that gives the noodles their signature colour and sweetness.

Can I use other proteins instead of prawns?
Yes. Char siu pork, chicken, tofu or leftover roast meats work well in this dish.