Char Kway Teow
The ultimate 'wok hei' dish. Flat rice noodles stir-fried over high heat with soy sauce, chilli, cockles, Chinese sausage, and pork lard.
Ingredients
- 300g flat rice noodles (kway teow)
- 2 Chinese sausages (lup cheong), sliced
- 50g cockles
- 1 handful bean sprouts
- 1 tbsp minced garlic
- 2 eggs
- 2 tbsp pork lard cubes (crispy)
- Dark soy sauce, Light soy sauce, Fish sauce
Instructions
Heat the Wok
Get your wok smoking hot. Add lard oil or vegetable oil. Sauté garlic and lup cheong until fragrant.
Sear the Noodles
Add the noodles and let them sear for a few seconds without moving to get that char. Toss well. Add soy sauces and fish sauce.
The Wok Hei
Push noodles to the side. Crack eggs into the center and scramble slightly before mixing with noodles. Add bean sprouts and cockles last. Toss vigorously over maximum heat for 1 minute.
Serve
Serve immediately while piping hot. Top with pork lard croutons.
Chef's Note
"If you don't have a high-BTU burner, heat your wok until it's literally smoking before adding oil. Cook in small batches (1 portion at a time) to prevent the noodles from stewing instead of frying."
