Malaysian Fried Noodles (Char Kway Teow)

  • Special Dietary Notes

    Contains Seafood


2 tbsp Pad See Ew Spice 

2 tbsp dark soy

2 tbsp light soy

1 tbsp fish sauce

1 tsp duck fat

1 Chinese sausage (lap cheong), thinly sliced

8 green prawns, peeled and deveined

1/2 bunch of garlic chives, chopped into 3cm pieces

200g fresh flat rice noodles

2 eggs whisked


For the sauce, combine Pad See Ew, Soy Sauces, sugar and fish sauce. Set aside.

Prepare the noodles as per packet instructions

Heat a wok over high heat.

Add the duck fat, followed by the prawns and sausage.

Toss to coat and cook until the prawns start to change colour.

Add garlic chives, noodles and sauce.

Stir fry for 30seconds.

Once the nioodles have soaked up the sauce move to one side of wok.

Add eggs and roughly scramble.

Toss with noodles to combine.

Serve & enjoy!

Submitted by Sarah Pacey