Char Kuey Teow
Servings: 2
Fried flat rice noodles, with Chinese sausage and egg.
Print RecipeIngredients
- 1/2 Packet Rice noodle Room temperature, separated
- 1 teaspoon olive oil
- 2 Tablespoons Chilli Chopped
- 3 cloves garlic
- 1 teaspoon Sesame Oil *optional
- 4-6 Fish cake Thinly Sliced - Cooked Fishballs work just as well
- 4-6 Smoked Mussels *optional
- 2 Lapcheong Sliced
- 3 teaspoons Spring onions Chopped
- 2 Eggs
- 1 sml Onion
- Soy Sauce
- Dark Soy Sauce
Notes
Heat up a non stick pan or wok. Oil pan Add chilli, onion and garlic cook till fragrant. Add the noodles, and fry till it starts to have a nice char, add some soy sauce. Reduce heat Add in the fish cakes, mussels and Chinese sausage. Fry another 2-3 minutes. Make a well in the middle, pour a bit of sesame oil, if you like the flavour and crack an egg into the centre, pour some more soy, this time right over the raw egg. Gently cover the egg with the noodles and sprinkle chopped spring onion. and Stir. Serve immediately. Traditionally there are bean sprouts. Feel free to add any other favourites to your plate. Like Mushrooms, baby sweetcorn, sliced carrots... etc.
