Recipe & image: Madam Woo
Ingredients for the noodle sauce:
½ cup dark soy sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
Ingredients for the pork lard:
100g finely diced pork fat (3 cm diced)
¼ cup canola oil
Ingredients for the noodles:
2 tbsp pork lard oil
180g rice noodle 10mm (pre soak in warm water till soft)
6 prawn cutlets (butterfly and keep the tail on)
50g sliced Chinese sausage (Lup Cheong)
1 tbsp Sambal sauce (Sambal Oeleck)
3 tbsp noodle sauce
30 ml water
1 free range egg
1 tbsp garlic chives 1 tbsp
30g mung bean sprouts
1 tbsp crispy fried shallots (garnish)
Method for the noodle sauce:
Mix all the ingredients well until incorporated. Set aside.
Method for the pork lard:
Finely dice the pork fat 3cm x 3cm. Mix equal amounts of canola oil and fat. Cook the fat on medium to low heat until the fat is golden brown and starts floating on top. Cool the fat down and set aside.
Method for cooking the Char Kway Teow:
Heat the pork lard in a wok or pan over low to medium heat. Saute the prawns for 20 seconds until the prawns are almost pink. Add in the sliced Chinese sausage and cook until the sausage is fragrant.
Add the noodles, sambal, water, noodle sauce and toss the noodles well and reduce the sauce.
After that, add in the mung bean sprouts and give it another quick toss before adding an egg and garlic chives to the noodle mix. Toss them well again for the last time before garnishing them with crispy shallots on top.