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Singapore Char Kway Teow
A popular stir-fried noodle dish featuring flat rice noodles and yellow noodles, wok-fried with dark soy sauce, prawns, cockles, Chinese chives, bean sprouts, and chili. Known for its smoky 'wok hei' flavor.
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- 250 g Flat rice noodles (kway teow)
- 100 g Yellow noodles(fresh, blanched)
- 150 g Prawns(peeled and deveined)
- 100 g Cockles(cleaned, optional)
- 50 g Chinese chives(cut into 2-inch lengths)
- 50 g Bean sprouts
- 2 cloves Garlic(minced)
- 2 tbsp Lard or cooking oil
- 2 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Chili paste or sambal(to taste)
- 2 large Eggs
- 1 tbsp Pork lard(optional, for extra flavor)
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- 1
Prepare the noodles: Soak the flat rice noodles in warm water until pliable. Blanch the yellow noodles briefly in boiling water and drain. Mix the noodles with a little dark soy sauce to give them color.
- 2
Prepare the sauce: In a small bowl, mix dark soy sauce, light soy sauce, and chili paste/sambal.
- 3
Heat a wok over high heat until smoking. Add lard or cooking oil (and pork lard if using). Add minced garlic and stir-fry until fragrant.
- 4
Add prawns and cockles (if using) and stir-fry until the prawns turn pink and the cockles open. Push them to one side of the wok.
- 5
Add the colored noodles to the wok. Pour the prepared sauce over the noodles and stir-fry, ensuring the noodles are evenly coated. Use high heat to achieve 'wok hei'.
- 6
Push the noodles to one side. Crack the eggs into the empty space and scramble them lightly. Once almost cooked, mix them into the noodles.
- 7
Add bean sprouts and Chinese chives. Stir-fry for another minute until the vegetables are slightly wilted but still crisp.
- 8
Serve immediately, ensuring a good mix of noodles, prawns, cockles, and vegetables.
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- âAchieving 'wok hei' (breath of the wok) is crucial for authentic flavor. Use high heat and don't overcrowd the wok.
- âFresh cockles add a briny sweetness, but ensure they are thoroughly cleaned.
- âPork lard can significantly enhance the richness and aroma of the dish.
- âAdjust chili paste to your preferred level of spiciness.
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- Add sliced fish cakes or squid for extra protein.
- For a vegetarian version, omit seafood and cockles, and use mushrooms or firm tofu.