Char Koay Teow, one of our beloved hawker food back in Malaysia. Flat rice noodles fried in a hot wok with shrimp, eggs, bean sprouts and Chinese chives. It’s oily but so delicious! It could be eaten for breakfast (like in the picture below), lunch or dinner!
Anyway, back to reality here in Canada, we could only find this dish in restaurants that sell Malaysian food. The taste could be pretty authentic if you’re lucky but it’s expensive. I might as well make it at home and fortunately, it’s quite easy. Ready the ingredients as shown below and have a wok on hand.
Have the oil in the wok hot and put in a generous amount of chopped garlic. That’s the secret ingredient to char koay teow – the garlic. And the chives. Add in the shrimps and fish cake and stir-fry quickly till the shrimps are opaque. Put in the bean sprouts, and a sprinkling of water if the wok is too dry, and give them a quick toss to cook. You want the bean sprouts to be still crunchy. Push all the ingredients to the side of the wok and put in the noodles. Pour a tablespoon of light soy sauce, a teaspoon of thick (dark) soy sauce, some salt and pepper, and another sprinkle of water. Quickly toss the noodles to combine. Push everything to the sides again. Now the fun part – crack the egg into the middle of the wok. Cover the egg with the noodles and leave it! Stand back from the wok and just let the egg cook under the noodles. How long to leave the egg depends on the heat of the wok. You want to let the egg cook enough so that when you toss the noodles, you’ll see big pieces of eggs, not tiny bits clinging to the noodles. You don’t want hard pieces of eggs either. After about 30 seconds, or when the yolk is almost cooked, break up the egg and toss the noodles. Throw in the chives and toss to combine all the ingredients. Do not overcook the noodles or they’ll be too soft. Turn off the heat. Scoop up the noodles and deposit into a plate. You should have something like this:
I still can’t get the exact taste as the char koay teow in Malaysia and it’s mainly because of the seasoning – the soy sauces I use here are different. I couldn’t get the same noodles too, the rice noodles here are thinner. And I don’t have the traditional wok that contains heat so well that the food cooks faster and better. Oh well, it’s good enough.