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Easy Char Kway Teow
Smoky Malaysian stir-fried flat rice noodles with prawns and egg — cooking over the highest heat your stove can manage is essential; char kway teow is meant to pick up a slight smokiness from a screaming-hot wok.
Ingredients
Instructions
Stir-fry the noodles in a very hot wok with dark soy sauce, tossing constantly so they colour but do not stick.
Keep the noodles moving so they cook evenly.
Push the noodles aside, scramble in the egg, then add the prawns and cook through.
Toss everything together with the bean sprouts and serve immediately while still smoking hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
