Char kway teow
Updated: Nov 20, 2019
This Malaysian fried noodle dish is the perfect quick meal. Use any veg, any type of noodle, and add unlimited plant-based toppings.
Food Engineer: Mei Teck Wong.
*Feeds two. Cooking time, less than 5 minutes. 5 minutes people*
· Rice noodles (enough for two, use your eye).
· A generous handful of bean sprouts.
· Two spring onions.
· Dark soy sauce.
· 2 cloves of garlic.
· 2 teaspoons of ginger.
· A dash of white pepper.
1) Preparation is key with this dish. Slice your spring onions, dice your garlic, grate your ginger (puree).
2) Drizzle oil in wok (failing that a frying pan) on highest heat (works best with gas stove, but if you’re using an electric hob use largest ring and two spatulas).
3) When hot, throw in noodles, veggies, garlic and ginger. Toss around using spatula.
4) Add a generous splash of dark soy sauce and pinch of white pepper.
5) Serve when veggies have picked up a bit of colour, noodles are cooked and dish is smelling sublime.
Top-tip: To nail this dish you'll have to harness 'the breath of the wok' (wok hei in Cantonese). Gas-stove is optimal, but if you're using an electric hob have no fear. Be sure to use the largest ring and two spatulas.
Level-it up with a garnish of coriander, sesame seeds, chilli peppers, and fried shallots. A dollop of sriracha if you're feeling a bit extra.
Mei Teck's cooking adventure started at the age of 13 when she moved to a school in England and learnt to cook food that reminded her of home (Kuching in East Malaysia). Nowadays Mei Teck also enjoys cooking western food, particularly Spanish.
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