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.
- 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
- 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.
- 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]