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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