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Char Kway Teow: Stir-Fried Rice Cake Strips

Preparation time: 30 minutes


Number of servings: 4-6



INGREDIENTS

  • 420g Char Kway Teow
  • 200g Bom Mie Asli
  • 10 peeled shrimps
  • 1 cm thick ginger
  • 2 shallots
  • 2 garlic cloves
  • 3 dried Chinese sausages
  • 6 fish balls
  • 400g bean sprounts
  • 2 eggs
  • 2 Tbsp oil
  • 2 tsp sesame oil (optional)
  • 3 spring onions

Sauce mix:

  • 6 Tbsp kecap manis
  • 3 tsp light soy sauce
  • 2 Tbsp dark soy sauce
  • 2 tsp oyster sauce
  • 60ml water

HOW TO MAKE IT


Cut the Chinese sausages into thin slices and divide each fish ball into 4. Cut the ginger and shallots into thin strips, and chop the garlic into fine bits. Defrost the shrimps and dry it with a paper towel. Cut open the back of the shrimps.



Bring a pan with water to a boil. Once the water is boiling, you can add the noodles. Disentangle them, and remove them from the pan after a minute. Rinse the noodles with cold water and drain it.



Take the char kway teow out of the packaging and put it on a plate. Cover the noodles with microwave foil and heat it for 90 seconds in the microwave, at 900 watt. Then disentangle it.



Heat oil in a pan. Add the slices of Chinese sausage and stir-fry for 1 minute. Then scoop it up.



Turn up the heat to medium-high and add the rice sticks. Then add the shallots, garlic and ginger, and stir-fry to release the flavours. Add the Bom Mie Asli and stir well. Then add 30 ml water to the pan and stir well. Add the sauce mix and stir well again.



Push the noodles to one side, add the shrimps and stir-fry quickly until done. Then add the stir-fried Chinese sausage and fish balls, and stir well.



Push the noodles aside again. Pour a dash of oil in the pan and pour in the eggs. Let the eggs solidify a bit, then stir well. Add the bean sprouts and spring onions, and add extra water if necessary. Finally, sprinkle some sesame oil on top and stir well again.




  • Sku: REC313
  • In stock