morsels45

morsels45 said

Char kway teow

Flat noodles fried in pork fat over an unreasonable flame, with cockles and egg.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make char kway teow

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

One portion at a time

25 minutes · serves 2 · Hard

What you need

  • 400g fresh flat rice noodles
  • 2 tbsp pork lard
  • 4 garlic cloves, minced
  • 100g prawns, peeled
  • 80g Chinese sausage, sliced thin
  • 100g cockles, optional
  • 2 eggs
  • 2 tbsp dark soy
  • 1 tbsp light soy
  • 1 tsp chilli paste
  • 2 handfuls bean sprouts
  • 2 spring onions, in lengths

What you do

  1. 1Separate the noodles by hand first. Cold from the fridge they break; let them come to room temperature.
  2. 2Cook ONE portion at a time in the hottest wok you can manage. Two portions halves the heat and you get a stew.
  3. 3Lard in, garlic for 10 seconds, sausage and prawns until they colour.
  4. 4Noodles in, then both soys and the chilli paste. Toss and press them against the wok so they catch and blister.
  5. 5Push everything aside, crack in an egg, let it set for 15 seconds, then fold it through.
  6. 6Sprouts and spring onion in for 20 seconds only, still crunching. Straight onto the plate.

Without lard or cockles

20 minutes · serves 2 · Medium

What you need

  • Flat rice noodles
  • Oil
  • Garlic
  • Prawns
  • Egg
  • Dark and light soy
  • Bean sprouts
  • Chives

What you do

  1. 1Same method with oil. It will not taste the same and it will still be very good.
  2. 2The heat matters more than the lard does.