Char kway teow

Char kway teow

Smoky, slippery, fatty and rich, these hawker-style noodles are laced with soft clouds of egg. This recipe is for one serve only, because you won’t get the same charred flavour from an overcrowded pan.
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  1. Step 1

    To make the chilli paste, blitz all of the ingredients together in a food processor to form a fine paste and set aside. You will need 1 tablespoon of this chilli paste (or sambal oelek, if using) for each portion of noodles. Store the remaining chilli paste in an airtight container in the fridge for up to a week
  2. Step 2

    To make the sauce, whisk all of the ingredients together in a small bowl and set aside
  3. Step 3

    Heat the lard or oil in a wok or frying pan over high heat until smoking. Add the garlic and fry until fragrant, 10–15 seconds, then add the rice noodles and egg noodles. Stir-fry over high heat for around 30 seconds, then add the Chinese sausage, fish cake and prawns. Continue to stir-fry over high heat until the sausage fat begins to render and the noodles are lightly charred, 2–3 minutes
  4. Step 4

    Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat
  5. Step 5

    Push the noodles to the side of the pan and add the beaten egg, bean sprouts and garlic chives. Fry for 30–40 seconds over high heat, until the chives begin to wilt
  6. Step 6

    Mix everything together, then transfer to a plate and serve immediately