made char kuay teow for myself this vening on 1.7.2018. ^^
of course i did not have kuay teow, so just use the little bit of leftover yellow noodles, char mee in that sense. lol! 🙂
actually the key ingredient in char kuay teow is the sweet dark sauce, unless you are making white char kuay teow.
i didn’t have much ingredients this evening, so just cut chilli padi, cut spring onions, chopped garlic, egg & some iberico pork.
very easy to make.
just add chopped garlic, cut chilli & spring onions in 1 tbsp oil & fry.
add iberico shabu pork (or small prawns) and sliced fish cakes, then add noodles (& kuay teow) after washed clean & drained in colander, and add 1 egg.
let egg white formed & browned a bit then mix the noodles & the egg.
add 1tbsp sweet dark sauce (to taste). all on high heat!
very good wok hae!
noodles very tasty & “pang”.
easy dish, nice to eat, but too much carbs la!