Malaysian Char Kway Teow
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 351.3
- Total Fat: 15.3 g
- Cholesterol: 191.3 mg
- Sodium: 1,038.5 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 2.6 g
- Protein: 16.0 g
View full nutritional breakdown of Malaysian Char Kway Teow calories by ingredient
Number of Servings: 3
Ingredients
-
400g fresh rice noodles
120g prawns
1 cup bean sprouts
3 large eggs
2 red chillies, chopped
1 medium onion sliced
3 cloves garlic, chopped finely
2.5 tbsp oil
salt & pepper to taste
Directions
Heat 0.5 tbsp oil in a wok over medium heat. Add eggs and scramble. Remove.
Heat 1 tbsp oil over medium-high heat. Add onions and stir-fry until the onion is softened.
Add the chiles and garlic and stir-fry until fragrant.
Add the prawns and stir-fry unti they turn pink.
Remove and clean out the wok.
Heat 1 tbsp oil. Add the rice noodles and cook for 2 minutes, stirring continuously.
Push up to the sides and add the soya sauce in the middle. Heat to boiling, then mix in with the noodles.
Add the other ingredients back in the pan.
Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg.
Continue cooking for 2-3 minutes.
Season with the salt and pepper.
Serve hot, garnished with the spring onions
Number of Servings: 3
Recipe submitted by SparkPeople user FRANCESNGU.
Heat 1 tbsp oil over medium-high heat. Add onions and stir-fry until the onion is softened.
Add the chiles and garlic and stir-fry until fragrant.
Add the prawns and stir-fry unti they turn pink.
Remove and clean out the wok.
Heat 1 tbsp oil. Add the rice noodles and cook for 2 minutes, stirring continuously.
Push up to the sides and add the soya sauce in the middle. Heat to boiling, then mix in with the noodles.
Add the other ingredients back in the pan.
Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg.
Continue cooking for 2-3 minutes.
Season with the salt and pepper.
Serve hot, garnished with the spring onions
Number of Servings: 3
Recipe submitted by SparkPeople user FRANCESNGU.