Char kway teow
(at time of publication)
- 200g dried rice noodles
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 150g good-quality lean pork sausages, sliced
- 2 cloves garlic, thinly sliced
- 12 medium-sized prawns
- 2 teaspoons sambal paste
- 2 tablespoons reduced-salt soy sauce
- 1 red capsicum, thinly sliced
- 250g mung bean sprouts
- 4 spring onions, thinly sliced
- ½ cup water
- 400g bok choy, washed and sliced
1 Cover rice noodles with boiling water and leave to stand for 10 minutes. Drain.
2 While the noodles are sitting, heat half the oil in a large frying pan or wok over a high heat.
3 Pour in the beaten egg and cook until set (about 30 seconds), stirring with a spatula to break up. Set aside.
4 Heat remaining oil in the pan. Add sausage and garlic and cook for 2 minutes. Now add prawns and stir-fry for a further 4—5 minutes.
5 Add rice noodles to the pan with sambal paste, soy sauce, and red capsicum. Cook for 1 minute, using a spatula or spoon to keep the noodles moving, separating any strands that stick together.
6 Add bean sprouts, spring onions, water and bok choy; cook for 1 more minute over high heat, stirring until all ingredients are evenly distributed.
7 Add egg and serve immediately.
Make it gluten free: Use gluten-free sausages and check soy sauce is gluten free.
You can find sambal paste, made of chillies and shrimp, in the international section of the supermarket or at Asian food stores.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 6g
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