Char kway teow
Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, and Indonesia.
It is made from kway teow which are 1 cm wide rice noodles, stir-fried over very high heat with light and dark soy sauce, chilli, whole prawns and other seafood, bean sprouts and chopped Chinese vegetables.
The dish is commonly stir-fried with egg, and slices of Lup Cheong (fatty Chinese pork sausage). Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard.
This low carb version uses zero carb Shirataki noodles.
BTW: The chilli blocks are made using Julie’s Chili paste block recipe on our blog. But you could use commercial chilli paste too.