Fried Rice Noodles Recipe
(Char Koay Teow - Teochew Style)

Main:
680 g/1 1/2 lbs
455 g/1 lb
225 g/8 oz
225 g/8 oz
225 g/8 oz
2
20
8 cloves
8 tbsp
8 tbsp

6

Garnish:

koay teow (flat rice noodle)
bean spouts
chye sim (greens)
prawns
cockles without shells
Chinese waxed sausages
dried chilies
garlic
cooking oil or lard
light soya sauce
a little water for frying
eggs

1 bunch koo chye ( garlic chives)
 

Method:

1. Blanch noodles, drain and put aside.

2. Nip roots of bean sprouts.

3. Cut greens into length of 5 cm (2 ins).

4. Shell and de-vein prawns.

5. Cockles are available shelled. Otherwise, use a coin to pry open shells and pull out the cockles. Rinse.

6. Slice thinly Chinese sausages.

7. prepare dried chilies . Grind or pound into fine paste.

8. Pound garlic into a soft pulp.

9. Heat oil and fry pounded garlic for a while. Add chilly paste, greens, Chinese sausages, prawns, bean sprouts in that order.

10. Push all fried ingredients to one side and add noodles. Stir fry noodles quickly adding light soya sauce. Sprinkle with a litter water. Mix in thoroughly all the fried ingredients.

11. Spread noodle and ingredients around the pan to create an empty space in the middle. Add a little more oil if necessary, and crack in eggs. Scramble with spatula and bring noodles and ingredients to cover the eggs. Stir evenly and quickly

12. Add cockles and stir for a few seconds only as cockles must not be over-cooked.

Note : Divide into 2 portions and fry separately.