Singapore Char Kway Teow 🍜 Totally Sinful Recipe | 新加坡炒粿條 | Lard & Cockles | NEXT LEVEL
Recipe Information
Singapore Char Kway Teow
Cultural Context
Originating from the Teochew and Hokkien communities in Southeast Asia, Char Kway Teow is a beloved street food dish featuring flat rice noodles stir-fried with a mix of ingredients. Its rich flavors and smoky aroma come from the high heat of the wok, making it a favorite among locals and visitors alike. Today, variations abound, with some incorporating seafood, while others focus on vegetarian options, showcasing its adaptability and global appeal.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Chinese sausage
🥗Healthier: chicken sausage
💰Cheaper: pork belly
Chicken sausage is leaner, while pork belly is often more affordable.
lard
🥗Healthier: vegetable oil
💰Cheaper: canola oil
Vegetable oil is healthier and can be less expensive.
prawns
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is a plant-based protein, while chicken is often cheaper than seafood.
flat rice noodles
🥗Healthier: zucchini noodles
💰Cheaper: egg noodles
Zucchini noodles are lower in carbs, while egg noodles are often less expensive.
Start by frying the garlic in a hot pot.
Add in black and chili if desired.
Pour in yellow noodles and white flat rice noodles, cooking one portion at a time.
Add one tablespoon of soy sauce and one tablespoon of ketchup mayonnaise or dark sweet sauce, adjusting to taste.
Add Chinese sausages and shrimp, then mix them together.
Add bean sprouts and chives, then stir well.
Pour in one capful of Chinese cooking wine and a little bit of water to help steam the vegetables.
Add dark soy sauce and more pork lard to taste.
Crack in an egg with one hand and mix it in.
Add the cockles, including a little bit of their liquid for extra flavor, and fold them under the noodles.
Serve garnished with deep-fried pork lard and chili on the side.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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