Char Kway Teow (Stir-Fried Noodles)

Instructions

1. 1Place the about 450 g flat rice noodles in a large bowl and cover them with warm water. Let them soak for about 15-20 minutes, or until they are soft and pliable. Drain them well before you plan to cook.
2. 2Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat (about 204.4°C or 200°C). Add the 4 cloves of minced garlic and stir-fry for about 30 seconds until fragrant. Add the about 450 g of prawns and stir-fry for 2-3 minutes, until they turn pink and are cooked through. The prawns should be opaque.
3. 3Add the drained about 450 g flat rice noodles to the wok with the prawns and garlic. Pour in 3 tbsp soy sauce, 2 tbsp sweet soy sauce (kecap manis), and 2 tbsp dairy/nut-free oyster sauce. Add 1 tbsp chili paste. Stir everything together continuously for 3-4 minutes, ensuring the noodles are evenly coated with the sauces and heated through.
4. 4Push the noodles and prawns to one side of the wok. Crack the 2 eggs into the empty space. Let the eggs cook for about 30 seconds until the whites start to set, then gently scramble them with your spatula. Once the eggs are mostly cooked, mix them into the noodles.
5. 5Add the 2 cups of bean sprouts to the wok. Stir-fry for another 1 minute, just until the bean sprouts are slightly wilted but still have a bit of crunch. Be careful not to overcook them.
6. 6Immediately transfer the Char Kway Teow to serving plates. Serve hot.

Substitutions

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