Singapore Char Kway Teow

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Loosen the fresh noodles and mix the light, dark, and sweet soy sauces with fish sauce.

Ingredients quick view

1 pound fresh flat rice noodles

4 tablespoons lard or neutral oil

4 garlic cloves, minced

8 prawns, peeled

1 Chinese sausage, thinly sliced

1 fish cake, sliced

1 cup cockles, cleaned

3 eggs

2 cups bean sprouts

1 cup Chinese chives, cut into lengths

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon sweet soy sauce

1 teaspoon fish sauce

Chile paste, to serve

Cook one or two portions at a time so the wok stays hot enough for wok hei.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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