Char Kway Teow 炒粿條

I remembered this was one of the first local dishes i cooked for Ben and his parents. Looking back, my cooking skills have improved by leaps and bounds! I have tried cooking this a few times and i am finally happy with this recipe! This is a very popular dish in Singapore with a bad reputation for being unhealthy. Traditionally, this is fried with pork lard and served with extra crispy fried pork lard (like many local dishes, i know, we are very unhealthy people lol!). I made this a healthier version, fried with olive oil. I could not find any blood cockles so i omitted it, feel free to add it in for a more authentic dish!

Click for: Homemade Noodles Recipe

Ingredients:

1. 5 cloves garlic, chopped
2. 2 lup cheong (dried chinese sausage), sliced
3. 1 fish cake, sliced
4. 3 eggs, beaten
5. 200g fresh kway teow
6. handful of bean sprouts
7. Chye sim
8. 100g yellow noodles, slightly undercooked
9. blood cockles(optional)
10. Sauce mix: 4 tbsp sweet soy sauce (kecap manis), 1 heaped tbsp thick dark soy sauce, 3 tbsp light soy sauce
11. Chives/ spring onions

Method:

1. In a hot wok, heat oil and saute garlic until fragrant.
2. Fry lup cheong and fish cake until lightly brown. Push everything to a side, add in eggs. When eggs are cooked, mix everything together.
3. Add in kway teow, bean sprouts and chye sim. When the veggie starts to wilt, add in noodles and cockles.
4. Pour in sauce mix, toss well.
5. Add in chives or spring onions, fry briefly.