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.
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Servings |
people
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Ingredients
- 4 clove garlic
- 1 tbsp lard
- 0.25 tsp Sesame oil
- 1 tbsp Light Soy Sauce
- 0.50 tbsp Soy Sauce (Light, Dark)
- .5 tsp white pepper
- 0.25 Teaspoon Erythritol
- 1 tsp Fish Sauce
- 125 g Mung Beans - Sprouted
- 2 large egg
- 2 link Chinese Style Lup Cheong (Optional)
- 250 g Konjac Noodles
- 175 g Prawns
- 124 g Buk Choy
- 200 g squid
- 2 Block Chilli Paste see easylocarb recipe
Ingredients
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This looks and sounds amazing!
If the erythritol is necessary, I’ll have to wait until next month as I’m doing the Sweet Free challenge (no AS’s) for this month.
It’s not necessary. The traditional recipe uses palm sugar.
The Thai have a culinary concept called “Yum” which was explained to me as an ideal balance of Sweet, Sour, Salty, Spicy flavours. This is not a thai dish but I understand the SE asian culinary traditions have a similar principle.
The Erythritol is just there to balance the sour of the fish sauce, the spicy chilli’s, the salty soy sauce.