Char Kway Teow
- 2 to 3 tablespoons cooking oil
- 1 tablespoon crushed garlic cloves
- 8 ounces (about 1 cup) shelled and deveined shrimp or thinly sliced chicken
- 2 tablespoons double black, thick, or sweet soy sauce
- 2 tablespoons regular soy sauce
- 1 teaspoon finely pounded white peppercorns, or ½ teaspoon finely ground white pepper
- ½ to ¾ teaspoon sugar (use less if using thick or sweet soy sauce)
- 6 to 8 ounces Chinese flowering cabbage (choy sam) or Chinese mustard greens (gai choy) or Chinese cabbage (bok choy), stalks and leaves separated and rinsed to remove dirt and stones
- 14 ounces fresh, flat rice noodles, already cut or cut into ½" wide strips, rinsed in cold water to remove excess oil or dried hor fun noodles, cooked and drained
- 2 eggs, beaten
- 1 1/2 cups (4½ ounces) bean sprouts, rinsed or blanched (scald in boiling water for 1 minute, drain, and rinse with cold water)
- 1/4 cup water
- ⅓ cup sliced Chinese chives (kuchai) or spring onions
- 1 or 2 fresh red chilies (Fresno, jalapeno, Serrano, cayenne, Thai, or cherry), sliced
- Produce
- Bean sprouts (1 1/2 cups)
- Chinese flowering cabbage (6 ounces)
- Red chilies, fresh (1)
- Meat
- Shrimp or thinly sliced chicken (8 ounces)
- Condiments
- Soy sauce, regular (2 tablespoons)
- Cooking & Baking
- Chinese chives (1/3 cup)
- Cooking oil (2 tablespoons)
- Finely pounded white peppercorns (1 teaspoon)
- Garlic cloves (1 tablespoon)
- Sugar (1/2 teaspoon)
- Pasta & Grains
- Flat rice noodles, fresh (14 ounces)
- Drinks
- Water (1/4 cup)
- Refrigerated
- Eggs (2)
- Other
- 2 tablespoons double black, thick, or sweet soy sauce
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 23, 2011 (1 year ago).
4 people saved this recipe.
