Char kway teow
Servings Prep Time
2people 15mins
Cook Time
5mins
Servings Prep Time
2people 15mins
Cook Time
5mins
Ingredients
Instructions
  1. Put kettle on full with water. Prep Konjac noodles (We sliced konjac “lasagne” sheets to approximate the wide rice noodle look) put in bowl and cover with boiling water
  2. Crush Garlic, Slice Lup Cheong, Slice squid, Chop Buk choy
  3. Mix Soy sauces, sesame oil, erythritol with some white pepper
  4. Whisk eggs with fish sauce in a bowl
  5. Heat wok, with a spray of oil, cook 1/3 of egg mixture at a time to make a thin omelette. Swirl the wok to make the omelette as thin as possible.
  6. Slice cooked omelettes into strips same size as the “noodles”.
  7. Put lard in pan and fry garlic until just starting to go brown, add sausage, prawns and squid and cook until prawns are just going opaque.
  8. While this is cooking drain konjac noodles
  9. Add Mung Bean sprouts, Buk choy and konjac noodles to Wok and stir fry until green leaves are starting to wilt
  10. Add chilli paste blocks and stir fry while mixing the chilli through the stir fry
  11. Add the soy sauce mixture a bit at a time to taste

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