Singaporean Char Kway Teow
Singaporean Char Kway Teow is a crowd favourite, deliciously imbued in sweet kecap manis sauce and smoky flavour of the wok. Try it in our recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Skillet
- Spatula
- Stove
- Mixing bowl
- Spoon
- Plate
Ingredients
- 500g fresh flat rice noodles (loosened)
- 4 tbsp cooking oil or pork lard
- 2 tbsp minced garlic
- 30g lap cheong/Chinese sausage (sliced)
- 10 medium raw prawns (deveined with tail on)
- 30g Chinese chives (cut into 5cm batons)
- 100g bean sprouts
- 2 eggs
- 3 tbsp ABC Kecap Manis Sweet Soy Sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- Dash of pepper
- Sambal chilli
- Limes
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