Wednesday, October 24, 2012

'Fry-up' Char Kway Teow

This is a Singapore favourite and I decided to try and make it with fresh fettucine noodles since I am unable to get fresh kway teow noodles here. It made for a good subsitute, but I plan to try and make my own kway teow from scratch in the future. This is not the full version of char kway teow- it doesnt include the cockles, lard and chinese sausage- but rather a simple' fry up' with pork and beansprouts- more suited if you have some ingredients in the fridge you want to finish up. Other things you can add in this char kway teow 'fry up' is scallions and prawns.

200 g fresh fettucine noodles
100 g pork sliced thinly
1 head garlic chopped
100 g beansprouts
2 tbs kecap manis
1 tbs dark soya sauce
1 tbs light soya sauce
3 chilli padi
1/2 tsp salt
1/4 lime wedge to serve

1. Heat 1 tbs peanut oil and fry garlic
2. Add pork and fry under high heat.
3. Add the beansprouts when pork is cooked.
4. Boil fettucine noodles until al-dente and set aside in the meantime. Add to the wok when beansprouts are fully cooked.
5. Add the condiments and continue fry under high heat until the noodles are seared.
6. Serve hot with a lime wedge.

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