Char Kway Teow means stir fried flat rice noodles in Hokkien or Teochew. In Chinese, it's known as 炒粿條. Char kway teow is a popular dish in Southeast Asia, particularly in Singapore, Malaysia, Brunei and Indonesia. However, the way Char Kway Teow is cooked in each country varies from one another. Singapore's version of char kway teow is sweet and we love to add fresh cockles to the equation. It's important not to overcook the cockles otherwise they will be too chewy.
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Ingredients:
Serves one hungry man or two ladies
100g yellow noodles
120g flat rice noodles
2 eggs
a handful of choy sum or chai sim - quantity per your desire
a few slices of fish cake - quantity per your desire
some chinese sausage - quantity per your desire
fresh cockles - quantity per your desire
1 tablespoon of sambal chilli paste (optional)
2 cloves of chopped garlic
1 tablespoon of fish sauce
2 tablespoons of black sweet sauce
some pork lard oil (optional)
some pork lard (optional)
a few dashes of pepper
1/2 cup of water
