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Healthy Recipe Char Koay Teow in Malaysia

Healthy Recipe Char Koay Teow in Malaysia


Char Koay Teow translated literally as “fried flat noodles” is a popular noodle dish in Singapore and Malaysia. The original version is stir-fried with pork fats and crisp croûtons of pork lard which gives its characteristic taste together with ingredients like cockles, egg, bean sprouts, slices of Chinese sausage and fish cake.

Try this Healthy Recipe Char Koay Teow in Malaysia.

Ingredients:

  • 250g chicken thigh fillets, thinly sliced
  • 1 tbs oyster sauce
  • 1 tbs cornflour
  • 60ml (1/4 cup) peanut oil
  • 1 fresh red birdseye chilli, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp shrimp paste
  • 10 (about 250g) green tiger prawns, peeled, deveined
  • 1 x 1kg pkt fresh flat rice noodles
  • 65g (1 cup) bean sprouts
  • 4 green shallots, ends trimmed, cut into 3cm lengths
  • 125ml (1/2 cup) soy sauce
  • 60ml (1/4 cup) oyster sauce, extra salt

Instructions:

 

  1. Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.
  2. Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.

image courtesy: [theage.com.au]

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