Learn how to make the beloved classic, Char Kway Teow with Thermomix®! Char Kway Teow is a popular stir-fried noodle dish from Southeast Asia, particularly Malaysia and Singapore. It consists of flat rice noodles (kway teow) stir-fried with shrimp, Chinese sausage, eggs, bean sprouts, and chives in a rich, savory soy sauce.
This dish is a crowd-pleaser with its bold flavours and comforting aroma. And guess what? With Thermomix®, you can whip up this classic favorite with minimal mess, minimal cleanup, but maximum flavour! Making your own Char Kway Teow also means you can control what goes into it, making it healthier and adapted to your preferred taste. 
Char Kway Teow by Amy Heng
Ingredients
- 200g kway teow
- 200g yellow noodles
- 100g beansprouts
- 20g red onion sliced
- 20gm shallot
- 3 garlic cloves
- 20 gm chives
- 100 g fresh cockles
- 100g fish cake sliced
- 1 tsp sambal chilli
- 20g light soya sauce
- 10g fish sauce
- 20-30g dark soya sauce
- 1 tsp white pepper
- 1 tsp mushroom stock powder
- 30 g cooking oil
- 40 g water
- 2 eggs beaten
- 250g high temp prawns
- 1 chinese chicken/ pork sausage sliced thinly
- 2 tsp sugar
- 250g high temp prawns
Preparation
- Place a large bowl and weigh 200g kway teow 200g yellow noodles, 40g light soya sauce, 20-30g dark soya sauce, 1 tsp white pepper, 1 tsp mushroom stock powder and mix well. Set aside
- High temp 250g high temp prawns and set aside (optional)
- Retain prawn oil in mixing bowl and add 3 garlic cloves, 20g shallot. Chop 5 sec/speed 5. Scrape down with spatula.
- Add 30 g cooking oil, 10g sambal chilli,,20g red onion sliced, 1 chinese chicken/ pork sausage sliced thinly and saute 3 min/120°C/speed spoon.
- Insert butterfly whisk . Add marinated noodles, 20g light soya sauce, 20-30g dark soya sauce, 10g fish sauce, 1 tsp white pepper, 40 g water, 2 tsp sugar and 100g fish cake sliced and cook 5 min/120°C/speed spoon
- Add 20 g chives, 100g beansprouts thru the MC hole in the last 2 mins.
- Set 1 min/Varoma/reverse/speed spoon and drizzle beaten egg from the lid hole slowly , add 100 g fresh cockles and cover with MC.
- Wait till bowl temperature reaches 90 deg before serving.Garnish with red sliced chilli and drizzle freshly squeezed calamansi before serving.