Char kway teow (Malaysian rice noodles)
Shake up your usual routine and try these Malaysian rice noodles. Ready in under 30 minutes and big on flavour, they’ll be your new go-to.
Note: + 5 mins soaking time
- 375g pkt dried rice stick noodles
- 1 tbs dark soy sauce
- 1 tbs light soy sauce
- 1 tbs kecap manis
- 1 tbs oyster sauce
- 2 tsp Coles Asia Sesame Oil
- 300g raw prawns, peeled leaving tails intact, deveined
- 4 lap cheong (dried Chinese sausage), thinly sliced diagonally
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 garlic clove, crushed
- 2 cups (110g) bean sprouts
- 1/2 cup coarsely chopped chives
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain well.
Meanwhile, whisk the dark soy sauce, light soy sauce, kecap manis and oyster sauce in a small bowl.
Heat half the oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for 2-3 mins or until the prawns curl and change colour. Transfer to a bowl. Add the sausage to the wok or pan. Stir-fry for 1-2 mins or until golden brown. Transfer to a bowl.
Add the egg to the wok or pan and swirl to coat the base of the pan. Cook for 1 min or until just set. Transfer to a plate. Roll into a log and thinly slice.
Heat the remaining oil in the wok or pan over high heat. Add the garlic and cook for 30 secs or until aromatic. Add the noodles, soy sauce mixture, prawns, sausage, egg, bean sprouts and chives. Stir-fry for 2-3 mins or until heated through. Divide noodle mixture among serving bowls.
Serve with coriander leaves and chopped chives
Include more veggies by adding some chopped and stir-fried baby broccoli or Chinese broccoli.