The sauce ingredient is sufficient for 3 servings. Just do some simple calculation if you are cooking a varied portion. I used 600 gm koay teow cos’ 450 gm isn’t enough to fill my family members’ tummy for a meal, hehehe!.
For nicer taste, it is advisable to fry one serving at a time. Better ‘Wok Hei’ and you will enjoy a plate of fragrant 'char koay teow' in the comfort of your home. Moreover, it isn't as oily as from the hawker's stall. Lard can also be used for frying this noodle.
Ingredients for Sauce
Ingredients for Sauce
[mix and bring to boil, set aside] - boiling is optional
[3 servings]
3 tsp premium oyster sauce
2-3 tbsp fish sauce
3 tsp dark soy sauce
Salt and pepper to taste
1 ½ tsp sugar to taste
3 tsp water
Other Ingredients
[serves 3]
450 gm fresh flat rice noodles [koay teow] – loosened
6-9 medium or big prawns – shelled
150 gm beansprouts
A bunch of chives – cut into 3 cm lengths
1 Chinese sausage – thinly sliced
1 tbsp chopped garlic
1 tbsp chai por – rinsed and drained [optional]
1-2 tbsp chilli paste [according to own taste]
3 eggs [I used duck eggs]
3 tbsp oil
- Heat a non-stick wok with oil, sauté garlic and chai por [if using] until fragrant.
- Add in prawns, followed by noodles. Do not stir noodles, add in sauce ingredients and chilli paste. Then lightly stir to mix well [best to use chopstick or edge of wok ladle].
- Push noodles aside, break in the eggs. Cover with noodles and add beansprouts. Give it a good stir to mix over high heat and until noodles are firm [slightly charred if you like] and fragrant.
- Lastly add in sausages and chives.
- Lightly stir to mix.
- Dish up to serve immediately.
I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard
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