• PREP: 15M
  • COOK: 10M
  • SERVINGS: 2
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    INGREDIENTS

  • 80g (2.8oz) dried wide flat rice noodles (alternatively, use 220g (½lb) fresh flat rice noodles)
  • 3 tbsp oil
  • 60g (2.1oz) prawns, shelled and deveined
  • 10g (0.4oz) chives, cut into 2" lengths
  • 100g (3.5oz) bean sprouts
  • 1 egg
  • 1 bottle WORLDFOODS Malaysian Char Kway Teow Noodle Sauce

    PREPARATION

  1. Place dried rice noodles in a pot of cold water and bring to a boil. Simmer for 3-5 minutes until just tender. Drain and set aside. Skip this step if using fresh rice noodles.
  2. Heat 2 tbsp oil in a wok or frying pan on high heat. Toss rice noodles gently for 1 minute. Remove onto plate.
  3. Heat 1 tbsp cooking oil and pan-fry prawns until it turns pink.
  4. Pour in WORLDFOODS Malaysian Char Kway Teow Noodle Sauce and bring to a boil.
  5. Add in rice noodles and bean sprouts. Stir gently to a dry consistency.
  6. Push noodles to one side. Crack in an egg and stir gently. Once egg is set, mix well with noodles.
  7. Just before serving, add in chives and toss gently. Serve hot.

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Malaysian 'Char Kway Teow'

Malaysian 'Char Kway Teow'

Ingredients

  • 80g (2.8oz) dried wide flat rice noodles (alternatively, use 220g (½lb) fresh flat rice noodles)
  • 3 tbsp oil
  • 60g (2.1oz) prawns, shelled and deveined
  • 10g (0.4oz) chives, cut into 2" lengths
  • 100g (3.5oz) bean sprouts
  • 1 egg
  • 1 bottle WORLDFOODS Malaysian Char Kway Teow Noodle Sauce
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