Char Kway Teow

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   If using dried flat rice noodles, soak them in hot water according to package directions until pliable, then drain well.

   Oko 15 min

   Napomena kuhara: Fresh noodles are preferred for best texture and less chance of breaking during stir-frying.

2. 2

   In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, chili paste, sugar, and water to create the sauce.

   Oko 2 min

3. 3

   Heat a large wok or heavy-bottomed pan over high heat until smoking.

   Oko 1 min

   Napomena kuhara: Achieving high heat is crucial for 'wok hei' (smoky flavor).

4. 4

   Add cooking oil to the hot wok, swirling to coat the surface.

5. 5

   Add the minced garlic and Chinese sausage, stir-fry for 1 minute until fragrant and the sausage is slightly crispy.

   Oko 1 min

6. 6

   Add the shrimp and stir-fry for 1-2 minutes until they just begin to turn pink.

   Oko 1 min

   Napomena kuhara: Avoid overcooking the shrimp at this stage, as they will cook more later.

7. 7

   Push the ingredients to one side of the wok, then crack the eggs into the empty space. Scramble them quickly until just set.

   Oko 1 min

8. 8

   Add the flat rice noodles to the wok and pour the prepared sauce over them.

9. 9

   Toss and stir-fry vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and slightly charred.

   Oko 2 min

   Napomena kuhara: Use two spatulas or a spatula and tongs to effectively toss the noodles without breaking them.

10. 10

    Add the bean sprouts and garlic chives, then continue to stir-fry for another 30 seconds to 1 minute until they are just wilted.

    Oko 1 min

11. 11

    Serve immediately while hot.