Char Kway Teow Recipe Halal (炒粿条面)

Singapore Style Char Kway Teow was originally stir-fried in lard. This version uses vegetable oil, which makes a much healthier dish with much of the flavor.

Print RecipeSingapore Char Kway Teow

  • 1 tbsp olive/vegetable oil
  • 1 tsp minced garlic
  • 200 grams kway teow (rice flat noodles)
  • 30 grams yellow mee (yellow egg noodles) optional
  • 1/2 tbsp sambal chilli 
  • 1/2 lup cheong (Chinese preserved sausage, there is the Halal version in the supermarket) sliced thinly and diagonally
  • 40 grams fish cake sliced thinly
  • 80 grams bean sprouts
  • 3 stalks Chinese chives (koo chye) cut to 5 cm (2 inch) length
  • 2 heaped tbsp fresh cockle meat
  • 2 tbsp cockle juice
  • 1 egg lightly beaten
(A) Sauce (combine in a small bowl)
  • 1 tbsp dark soy sauce to taste
  • 1 1/2 tbsp kecap manis (sweet soy sauce) to taste
  • 1/2 tsp fish sauce to taste

  1. Heat the oil and swirl around wok or heavy-bottomed pot over high flame. Stir fry garlic for a few seconds.
  2. Add kway teow, yellow mee, sambal chilli, lup cheong and fish cake. 
  3. Pour (A) over the noodles and stir fry over high heat until the colour is even.
  4. Add bean sprouts and Chinese chives, stir fry briefly to mix everything. 
  5. Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
  6. Stir fry until the egg is dry and evenly distributed. *at any point if the wok is too hot or dry, add some sprinkling of water around the perimeter. At any point if the wok is too hot or dry, add some sprinkling of water around the perimeter.
  7. Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately.

Char Kway Teow Recipe Halal (炒粿条面) Char Kway Teow Recipe Halal (炒粿条面) Reviewed by Resepi Sedap & Mudah on December 31, 2017 Rating: 5
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