Char Kway Teow is said to be a dish symbolizes the Chinese people who came to Malaysia in the very beginning from the South of China. It is a street dish tossed with high heat and it generates high turnovers, like the hard-working Chinese people. It is true that these Chinese people are everywhere around the world. You see, every corners I’ve been, there are always Chinese restaurants somewhere, no matter if they are selling sweet & sour , thai food or sushi. They are all very hard-working business people. They go everywhere around the globe to look for opportunities.
As I said a thousand times before, I love noodles. Char Kway Teow is rice noodles coated with soy sauce, garlic and most importantly, packed with a strong, burned ‘wok’ flavor. Just like a perfect plate of fried rice, you got to have the ‘wok’ taste in it then you can call it right. You know, those that you might have gotten from the best restaurant in town. To get the ‘wok’ taste, it’s all about the ‘woking’. You’ve got to have your wok steaming hot and stir it real fast. With my home stove, the ‘wok’ flavor I managed to get was from the slightly bit of burning, and yet it is not the same like the one from the street back home. Unless you have a really big fire and a steady wok pan, you must let it burn a little in order to get there.
Char Kway Teow is a popular dish favored by all ages, always. Back home, you can get one steaming hot portion of Char Kway Teow with 50cent, maximum 1 Euro. The street hawker always ask: ‘With or without chili? With or without eggs? With or without clams?’ Anyway it is just as good, so easy! If you have a super good, well heated stove at home, even only the dark soy sauce will do it perfect. It is not difficult to make, and it still tasted so good on the next day from the microwave. What an efficient dish!
Note: For a more authentic version, add some shrimps in and if you have, try clams. In Malaysia, some even like to have the clams raw in the noodles, so they are tossed in just before serving. But I don’t recommend doing so unless you have a really good stomach and really fresh clams. If I were you, I would make more portions, because it has never been enough!
(Make 4 servings)
250g Dried flat rice noodle, soaked until soft
4 Garlic cloves, minced
50g Bean Sprouts
50g Chinese Cabbage, sliced
1 Firm Tofu, fried and cubed
Spring Onion, chopped
3 Eggs (optional)
4 tbsp Soy sauce
2 tbsp Chili paste (optional)
2 tbsp Dark soy sauce
Pinch of Salt
Dash of white Pepper
1) Heat up wok pan until it’s steaming hot, fry garlic with oil until golden brown. Add in chili paste. (Be careful!)
2) Add in the noodles, soy sauce and dark soy sauce. Stir with high heat until the noodle is well coated and dried.
3) Toss in all the vegetables and tofu. Mix well. Make a well in the middle and break in the eggs. Wait until the eggs are half-way cooked and then stir well with the noodles.
4) Season with salt and pepper. Dish up and enjoy with fried onion.