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17 September 2014,16:15 by
J.Sujatha

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CHAR KWEE TAN

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Pour boiling water over the noodles and leave to stand for 5 minutes. Drain well.
  • Lightly beat the egg with the water. Heat 1 teaspoon of the oil in a wok or large open pan, add the egg and swirl it around to make a very thin omelette. Remove, roll up and leave to cool.
  • Heat 1 tablespoon of the oil in the wok and add the yellow bean sauce salt, pork and spring onions. Stir-fry over a high heat until the pork is just cooked, about 3 minutes.
  • Add the noodles and stir-fry for 1 minute. Transfer to a baking dish, cover and keep warm.
  • Add the remaining oil to the wok together with the garlic, ginger and green pepper. Stir-fry for 1 minute, then add the prawns and stir-fry for another minute or until the prawns turn pink.
  • Add the mushrooms and beansprouts and stir-fry for a further 3 minutes.
  • Divide the pork noodles among warmed serving plates. Lift the prawn and vegetables from the wok to the noodles, using a slotted spoon.
  • Add the sherry and both soy sauces to the juices in the wok and stir over a high heat until bubbling. Spoon over the noodles and prawns, garnish with strips of omelette, and serve immediately.

INGREDIENTS

  • 250 grams flat rice noodles
  • 2 eggs
  • 5 tablespoon sesame oil
  • 2 tablespoon yellow bean sauce
  • Pinch of salt
  • 250 grams lean boneless pork, cut into strips
  • 4 spring onions cut into lengths
  • 2 garlic clove, crushed
  • 1 inch piece root ginger, grated
  • 2 green pepper, chopped
  • 200 grams peeled raw tiger prawns
  • 300 grams canned straw mushrooms, sliced
  • 100 grams bean sprouts
  • 2 tablespoon dry sherry
  • 2 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce

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