Char koay teow is made of flat rice noodles stir-fried with shrimps, bloody cockles, Chinese lup cheong (sausage), eggs, bean sprouts, and chives in ready mixed soy sauce and chili paste. The spicier it is the best the char koay teow will taste satisfying delicious. The dish is deemed a national favourite in Malaysia.

The koay teow noodles have to be really fresh noodles and not even refrigerated to break them into strips by microwave for 1 – 1 1/2 minutes. Buy them when you are making it on the day itself. Along with fresh prawns, bean shoots, fish cake and Asian chives. I forgot to get chili sauce. No chili sauce today.

Addition to it I am adding Hokkien mee as I bought a small packet fresh koay teow. My char koay teow don’t have bloody cockles, couldn’t get it here. It’s still satisfying, with Hokkien mee, cooked bean sprouts, char siu from my dad, few prawns as too expensive to buy, and a tiny bit darker. Let’s cook!!!

Ingredients

1 packet 250 g fresh broad flat rice noodles, completely strips
1 packet Hokkien mee 250 g, blanch in hot boiling water for 1-2 minutes, and drained
2 Tbs minced garlic
20 fresh prawns, shelled and removed veins
3 lup cheong, sliced diagonally
1/2 packet of fish cake thinly slices
400 g fresh bean sprouts, washed, stem removed
200 g char siu, bought
3 large eggs
1/2 bunch Asian chives, removed the bottom section and cut into 2-inch lengths
3 Tbs sambal prawns paste (bought, OPT)
oil

Dark sauce

7 Tbs soy sauce
1 1/2 Tbs oyster sauce
1 Tbs sugar
1 Tbs dark caramelised soy sauce
1/2 Tsp salt
6 dashes ground pepper powder
1/2 c water

Method

Mix the dark sauce ingredients together in a bowl. In a shallow pan add 1 Tbs oil and cook lup cheong until brown and cooked. Remove from pan, now add in another 1 Tbs oil and then add prawns, and fish cakes cook until prawns turn orange and fish cake is cooked. Remove and set aside.

Heat wok over high flame until it starts to smoke. Add 2 Tbs oil into wok and add 1 Tbs garlic into the wok and do a quick stir for 10 seconds. Add 2 1/2 Tbs of the prepared sauce into the wok and stir actively to blend well. Add koay teow, then using spatula and chopsticks, to separate koay teow: don’t want them to stick together. Then toss around about 4 times until coated with sauce and oil. Remove koay teow and set aside.

Put cooked koay teow back into wok, add hokkien mee along with cooked prawns, fish cakes and char siu. Toss them all to mix well. Using the spatula, push the noodles and the other ingredients to one side, and add a little oil on the empty area in the middle and crack the eggs on it. Use the spatula to break the egg yolks and stir to blend with the egg whites. Flip the noodles and cover the eggs and move it around, chopped eggs until cook about 1 minute. Now add sambal prawns paste and pour the remaining sauce in too. Continue to stir cook and make sure the eggs are cooked through. Add Asian chives, and bean shoots; do a couple of quick stirs, dish out and serve immediately. Enjoy with a glass of red wine!!!

Note: my wok can cook for 4 people. If you can’t take too spicy omit sambal prawns paste. Char koay teow should be medium brown in colour. It shouldn’t be too dark with too much dark soy sauce. You can omit char siu and put more prawns and fish cakes.

https://helenscchin.com/2016/02/23/char-koay-teow-mee-with-wine/

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