Char kway teow spicy prawn noodles

This famous Malaysian street food dish is made once flat rice noodles and prawn tossed more than high heat in a wok well ahead sweet soy sauce and chilli sauce for an extra kick.

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Hello everybody, hope you are having an amazing day today. Hey everyone, it is me, Dave, usual to my recipe site. Today, I will law you a way to prepare a special dish, Char kway teow spicy prawn noodles. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Char kway teow spicy prawn noodles is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. They're fine and they reveal wonderful. Char kway teow spicy prawn noodles is something that I have loved my whole life.

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To begin taking into consideration this recipe, we must prepare a few ingredients. You can have Char kway teow spicy prawn noodles using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Char kway teow spicy prawn noodles:

1. 200g dried flat rice noodles
2. 2½ tbsp vegetable oil
3. 1 egg, lightly beaten taking into consideration a pinch of salt
4. 60g lap cheong (Chinese sausage), finely sliced
5. 150g small prawn cutlets
6. 2 garlic cloves, finely sliced
7. ½ bunch chives, 3cm batons
8. 100g bean sprouts
9. 1 lime, halved
10. 3 tbsp ABC Sweet Soy Sauce Kecap Manis
11. 1½ tbsp ABC further Hot Chilli Sauce
12. 1 tbsp oyster sauce
13. 2 tbsp fish sauce
14. Pinch of white pepper

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Steps to make Char kway teow spicy prawn noodles:

1. In a bowl, count stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, after that strain.
2. Heat a large wok to medium-high. Heat ½ tbsp oil and roll in report to wok to coat sides. Pour in egg and swirl just virtually wok to create one thin adding up and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
3. In a hot wok, heat 1 tbsp of oil until just smoking. ensue lap cheong, toss for 30 secs. fabricate stirring prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour enduring permanent oil in this area exposed edges of wok to prevent sticking and stir. grow chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
4. peak in the appearance of shredded egg and lime to serve.

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