CHAR KWEE TAN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pour boiling water over the noodles and leave to stand for 5 minutes. Drain well.
- Lightly beat the egg with the water. Heat 1 teaspoon of the oil in a wok or large open pan, add the egg and swirl it around to make a very thin omelette. Remove, roll up and leave to cool.
- Heat 1 tablespoon of the oil in the wok and add the yellow bean sauce salt, pork and spring onions. Stir-fry over a high heat until the pork is just cooked, about 3 minutes.
- Add the noodles and stir-fry for 1 minute. Transfer to a baking dish, cover and keep warm.
- Add the remaining oil to the wok together with the garlic, ginger and green pepper. Stir-fry for 1 minute, then add the prawns and stir-fry for another minute or until the prawns turn pink.
- Add the mushrooms and beansprouts and stir-fry for a further 3 minutes.
- Divide the pork noodles among warmed serving plates. Lift the prawn and vegetables from the wok to the noodles, using a slotted spoon.
- Add the sherry and both soy sauces to the juices in the wok and stir over a high heat until bubbling. Spoon over the noodles and prawns, garnish with strips of omelette, and serve immediately.
INGREDIENTS
- 250 grams flat rice noodles
- 2 eggs
- 5 tablespoon sesame oil
- 2 tablespoon yellow bean sauce
- Pinch of salt
- 250 grams lean boneless pork, cut into strips
- 4 spring onions cut into lengths
- 2 garlic clove, crushed
- 1 inch piece root ginger, grated
- 2 green pepper, chopped
- 200 grams peeled raw tiger prawns
- 300 grams canned straw mushrooms, sliced
- 100 grams bean sprouts
- 2 tablespoon dry sherry
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
16 comments for “Char Kwee Tan”
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