Better Than Takeout Stir Fry Flat Rice Noodles (Char Kway Teow)

Master the Art of Healthy Penang Char Kuey Teow at Home 炒河粉
In this detailed video, we unveil the secrets to creating a healthier version of the beloved Penang Char Kuey Teow in the comfort of your own kitchen. We'll show you how to use simple swaps and techniques to reduce calories and fat while try maintaining the authentic taste and texture of this classic dish.
Along the way, you'll learn valuable tips and tricks for stir-frying like a pro, ensuring that your Char Kuey Teow has the perfect balance of flavors, textures, and aromas. #noodles #streetfood #cooking
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Tools & Ingredients Used in this video
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Stockpot | Aluminum Body Non-Stick Ceramic Coating: (AU) amzn.to/3vSSgJ7 | (US) amzn.to/3vUcUZp
Kitchen Knife Set with Block: (AU) amzn.to/3Q0onxu | (US) amzn.to/3VSCfO0
Preserved Daikon Radish (Similiar) (US) amzn.to/4cYMgz9
Don't forget to like, comment, and subscribe to my channel for more exciting family-friendly recipes @ ➡︎ / @hankeriesydney
Ingredients
400g flat rice noodles (kway teow)
4 large prawns, peeled and deveined
2 cloves garlic, minced
2 TBSP preserved daikon radish (Chai Poh)
2 eggs, lightly beaten
90g Fish Cake
100g bean sprouts
2 stalks spring onions, cut into 2-inch lengths
2 tablespoons extra virgin olive Oil for cooking
1 tablespoons soy sauce
2 tablespoon dark soy sauce
1 tablespoon Oyster Sauce
Few drops of fish sauce
Few drops of sesame oil
Few drops of ABC Sweet sauce or 1tsp sugar
3 tablespoons Chinese ShaoXing wine
Dash White Pepper
Banana Leaves for plating (optional)
Instructions
1.) Wash and soak preserved daikon radish. Rinse off and chopped them slightly.
2.) Heat one tablespoon of extra virgin olive oil and sesame oil in a frying pan over medium-high heat.
3.) Add the prawns, stir fry until golden brown, remove from the pan.
4.) Add the preserved daikon radish (Chai Poh). Stir-fry for about 1 minute until fragrant.
5.) Add the minced garlic and stir fry for few minutes.
6.) Add the fish cake slices to the pan. Stir-fry until the fish cake is slightly browned, about 2-3 minutes. Add in spring onion.
7.) Push the spring onion and fish cake to side of the pan. In the centre of the pan, add in 1 TBSP Oyster sauce, dark soy sauce, light say sauce and few drops of fish sauce. Stir fry few minutes.
8.) Turn stove to high heat. Add the rice noodles to the pan, stir-fry everything together for 1-2 minutes until well combined. If the colour is not dark enough, add on 1 TBSP dark Soy sauce.
9.) Crack two eggs to the empty side of the pan in the middle and close the pan lit
10.) Open the pan lit and use the hot noodles to cover the egg and scramble it.
11.) Add in bean sprouts and toss everything together until evenly coated.
12.) Dash some white pepper, ABC sweet sauce and Chinese ShaoXing wine. Continue to stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
13.) Remove the Char Kway Teow from the heat and transfer to serving plates lined with banana leaves, if using.
14.) Serve hot and enjoy your delicious Char Kway Teow!
This recipe yields a flavorful and aromatic dish that's sure to satisfy your cravings for authentic Penang street food. Enjoy!
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Chapters:📱
⏰ Timecodes ⏰
- [00:00] Intro
- [01:50] Gather ingredients
- [01:50] Why call Char Kway Teow?
- [03:20] Cooking the Prawns
- [04:10] Introducing Preserved Radish
- [05:10] Adding Flavor with Garlic and Fish Cake
- [05:40] Spring Onion for Freshness
- [06:10] The Sauce Symphony
- [07:10] Time for the Noodles
- [08:20] Finishing Touches
- [11:40] Wrap-Up - Get a quick recap of the recipe
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原料
400克粿条
4只大虾，去皮、去肠
2 瓣大蒜，切碎
2 汤匙 萝卜干 (Chai Poh)
2 个鸡蛋，轻轻打散
90克鱼饼
100克豆芽
2 根青葱，切成 2 英寸长
2汤匙烹饪用特级初榨橄榄油
1汤匙酱油
2汤匙老抽
蚝油 1 汤匙
鱼露几滴
芝麻油 几滴
几滴ABC甜酱或1茶匙糖
3汤匙中国绍兴酒
少许白胡椒
电镀用香蕉叶（可选）
指示
1.) 将腌制的萝卜洗净并浸泡。冲洗干净并稍微切碎。
2.) 在煎锅中用中高火加热一汤匙特级初榨橄榄油和芝麻油。
3.) 加入虾，炒至金黄色，捞出。
4.) 加入腌制的萝卜（Chai Poh）。炒约1分钟至香味四溢。
5.) 加入蒜末，炒几分钟。
6.) 将鱼饼片放入锅中。炒至鱼饼微黄，约2-3分钟。加入葱。
7.) 将葱和鱼饼推到锅边。在锅中央加入1汤匙蚝油、老抽、淡酱和几滴鱼露。炒几分钟。
8.) 将炉子调至高温。将米粉放入锅中，将所有材料一起炒1-2分钟，直至充分混合。如果颜色不够深，加1汤匙老抽。
9.) 将两个鸡蛋打入锅中间空的一侧，然后关闭锅盖
10.) 开锅，用热面条盖住鸡蛋，炒匀。
11.) 加入豆芽，搅拌均匀。
12.) 淋入白胡椒粉、ABC甜酱和绍兴酒。继续翻炒2-3分钟，直至面条热透并均匀地沾上酱汁。
13.) 将炒粿条从火上移开，转移到衬有香蕉叶（如果使用）的盘子上。

[@hankeriesydney]

🍲 Flavorful Malaysian Delight: Learn to cook a healthy and delicious version of Char Kway Teow, a popular Malaysian street food.
🥄 Simple Ingredients Substitution: Easily find ingredients at your local grocery store for an authentic taste.
🍳 Authentic Street Food: Discover the secrets of Malaysian cuisine and bring the flavors of the food market into your kitchen.
🍤 Prawn Preparation Technique: Stir-fry prawns separately to prevent overcooking and maximize flavor.
🥢 Texture and Flavor Balance: Ingredients like fish cake and bean sprouts add variety and complement the dish's rich taste.
🔥 High Heat Cooking: Use a hot pan for even cooking and to prevent noodles from sticking together.
🍯 Sweetness Enhancement: Add sweet soy sauce or sugar to elevate the dish's flavor profile.
🍽 Serving Presentation: Plate on bananaleaves for an authentic touch and enjoy a blend of flavors and textures.

[@user-qc2ld7pi1k]

Thats super delicious and healthier version 😊

[@hankeriesydney]

It really is!

[@DansDestinations]

So delicious and mouthwatering. Thanks for showing us how to make it. 👍🏼

[@hankeriesydney]

My pleasure 😊

[@feastfortwo]

👍🏻

[@hankeriesydney]

Thanks for dropping by!