Name: Char Kway Teow recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: malaysian
Ingredients: 1 kg flat rice noodles cooked; 1 cup bean sprouts; 1 cup mushrooms sliced; 1 bird's eye chilli chopped *optional; 2 1/2 tbs dark soy sauce; 2 tbs light soy sauce; 2 tbs chilli paste fresh; 4 tbs oil; 2 cups spinach chopped; 150 g firm tofu cubed fresh; 5 garlic cloves; 3 cm root ginger; 1 tbs lemongrass stalk chopped; 2 1/2 red bird's eye chillis chopped; 1 1/2 tbs sugar; 2 1/2 tbs fresh lemon juice; 1 pinch salt *to taste

by Ziya Last updated on 07/10/2019

Char kway teow is a popular street food found in Singapore and Malaysia. It is basically stir-fried spicy flat rice noodles. Having lived in Singapore for many years, this is one of my favourite all time quick dinner recipes in Australia. It does not take very long to cook, and can add a spicy change to routine family dinners this winter. - Ziya

Ingredients

1 kg flat rice noodles cooked
1 cup bean sprouts
1 cup mushrooms sliced
1 bird's eye chilli chopped *optional
2 1/2 tbs dark soy sauce
2 tbs light soy sauce
2 tbs chilli paste fresh
4 tbs oil
2 cups spinach chopped
150 g firm tofu cubed fresh

Chilli paste

5 garlic cloves
3 cm root ginger
1 tbs lemongrass stalk chopped
2 1/2 red bird's eye chillis chopped
1 1/2 tbs sugar
2 1/2 tbs fresh lemon juice
1 pinch salt *to taste

Method

Step 1

Take the pre-cooked noodles from the packet and separate them.
Step 2

Dry the tofu by pressing it lightly between a muslin cloth or paper towel. Cut into medium-sized cubes and shallow fry in hot oil until golden brown. Drain excess oil on a paper towel.
Step 3

Chilli paste: Next, fry the rough ground chilli paste in hot oil for a few seconds, then add the chilli and mushrooms, cook for a minute. Add the noodles, soy sauce, tofu, spinach and bean sprouts.
Step 4

Cook till all the ingredients are mixed thoroughly. Serve hot with lemon wedges on the side.