Guys, sometimes we can’t go to the hawker stalls – so let the hawker food come to us. This is great for the WHOLE family to enjoy. And a great introduction to young children on the wonderful world of CKT.
I was inspired to try this recipe when one day my husband bought a packet of non-spicy Char Kway Teow (CKT) for my son to try. I was a bit skeptical and expected bland tasting CKT, but boy was I wrong. It tasted as good as the ‘adult’ version and my son (and I!) loved it.
Having never fried CKT before I scoured various food blogger sites and settled on Rasa Malaysia’s recipe. I love lap cheong in my CKT and it also goes SO well in fried rice too. Other ingredients like prawns and eggs are a MUST. And of course crunchy bean sprouts and chives for that green.
There is a sequence to when all the ingredients go into the wok one by one. I actually wrote them down as I knew I would not recall it as I’m frying the CKT. So you want to heat up the wok till HOT and add in some oil. Add in chopped garlic and VERY quickly add in lap cheong and prawns. Prawns will turn pink-ish very fast. This whole process is gonna be fast people so keep up!
From here, add in the bean sprouts and give it a stir. Add in noodles (must be loosend, no clumps) and sauce. Fry fry fry.
Push everything to the side and add some oil at the base. Pour in the eggs (the bottom will set pretty fast), then flip noodles on top of eggs and leave for 15 seconds. Stir fry everything till you see nice chunks of egg mixed in with the noodles. I love having chunks of egg in every bite!
Add in chives and fry fry fry. You don’t want a wet look. Going dry and charry here. Also give a quick taste test to see if more white pepper should be added. DONE. Eat hot! For the kids, blow blow then eat.
In this version, I have left out the cockles – a usual suspect in hawker CKT. This recipe was mainly inspired by this post. I have made some modifications. Be sure to use ‘fresh’ kway teow noodles, they are sold in a pack at the supermarket, not in the fridge section but somewhere near the veggie section. Also in the photos you can’t see the flame under the wok but I’m telling you it was HOT!
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Kid Friendly Char Kway Teow
- 450g Fresh Kway Teow noodles Give it a quick rinse and loosen the noodles before frying.
- 1 lap cheong Soak in some hot water till the 'skin' lifts off. Remove skin. Sliced diagonally. If you wish, you can add another piece.
- 3 cloves garlic Chopped finely
- 200g prawns
- 1 bunch bean sprouts (taugeh) Rinsed
- 1 bunch Chinese chives Cut into batons. Can sub with spring onions.
- 3 eggs Cracked into a bowl, lightly beaten and salted.
Mix Sauce in bowl:
- 5 tbsp light soya sauce
- 1 1/2 tbsp dark soya sauce
- 1 tbsp sugar
- 1/2 tsp fish sauce
- 1 tsp white pepper
- 1/2 tsp salt
- Heat wok on high flame then add in oil. Add the garlic and VERY quickly add in lap cheong and prawns. Prawns will turn pinkish quite fast.
- Add bean sprouts and fry. Quickly add in noodles next followed by sauce and fry till combined.
- Push everything to one side and add oil at base. Add in egg and swirl. Bottom of egg will set pretty fast.Flip noodles onto top of egg and leave for 15 seconds. Continue to stir fry. Add in chives.
- Stir stir stir till dish is fairly dry. If you can get some chariness even BETTER. Done.
- Lap Cheong & Prawns
- Bean Sprouts
- Noodles & Sauce