Char Kuey Teow is a fried flat rice noodles with zero vegetables, seafood such as prawn, squid and shellfish. This is another Chinese dish which taste amazingly fresh and delicious when eaten piping hot. Vegetables are not required in this fried rice noodles preparation as the flat rice noodles have a smooth, soft texture which may spoil with the excess liquid oozing out of vegetables. The flat rice noodles are cooked on high flame quickly but with delicate care. You can buy this type of rice noodles at any Chinese grocery store or in a wet market. In order to elevate the flavor of the dish, I have used a bunch of chives abundantly and bean sprouts also have given a nice crunch as well as counterbalanced the spicy red sambal incorporated in this fried noodles. This is my style of making fried Char Kuey Teow which is spicy and tasty.
|Char Kuey Teow|
Flat rice noodles : 1 small packet
Fish balls : 1 small packet
Prawns : some
Chives : a bunch chopped finely
Bean sprouts : 2 handfuls
Lime : half to 1
Light soy sauce : 3 tbsp
Black pepper powder : 1/8 tsp
Salt : as per your taste
Oil : 3 tbsp
|Chives, red sambal paste and fish balls|
|Flat rice noodles|
Ingredients for making spicy red sambal paste :
Small fresh bird red chillies : 6-8 (adjust accordingly)
Small red onions : 4
Garlic : 5 cloves
1.Grind all the ingredients mentioned under 'Spicy red sambal' with enough water. Smooth sambal paste is ready and keep aside.
2. In a wide wok on medium high flame, pour 3 tbsp of oil, add sambal paste, fish balls cut into half and prawns. Fry them until the raw smell of sambal dissipates.
4. Lastly, add flat rice noodles, bean sprouts, 3 tbsp of light soy sauce, salt and give quick stir. Mix well, so that the sauce will coat completely on the noodles. Do not add water and only 3-5 minutes of stirring required after adding the noodles. If you further cook the rice noodles, it will be mushy.
5. Serve piping hot in a plate with freshly squeezed of half lime.
|Char Kuey Teow|