Fried Rice Noodles (Char Kway Teow)

JWU College of Culinary Arts

10 servings

Recipe ID

US standard
Peanut oil
6 tablespoons
Garlic, peeled and chopped
3 cloves
Onions, peeled and julienned
1 pound
Red chili pepper, fresh, seeded, chopped
8 each
Pork loin, lean, julienned
6 ounces
Shrimp, 35/40, peeled, deveined
12 ounces
Squid, cleaned, sliced into rings
12 ounces
Lap cheong (Chinese sausage), steamed, sliced on the bias
3 each
Bean sprouts, fresh
2 cups
Kway Teow (fresh rice noodles)"Sa Hor Fun"(Chinese), soaked in water
3 pounds
Soy sauce, dark
3 tablespoons
Soy sauce, light
3 tablespoons
Oyster sauce
2 tablespoons
Eggs, fresh, beaten
5 each
Scallions, chopped
6 each for garnish
Salt and white pepper
To taste
  1. Gather all the ingredients and equipment.
  2. Heat 3 tablespoons of oil in a wok, fry garlic, onions, and chilies over medium heat, until soft.
  3. Add pork, shrimps, squid and lap cheong, fry 2-3 minutes or until done. Add bean sprouts, stir, and remove from wok, set aside.
  4. Heat remaining oil in wok; add all the kway teow and stir-fry until heated thoroughly.
  5. Add all the seasonings and toss well to mix. Pour in the beaten eggs and stir constantly until it is set.
  6. Return fried mixture to wok, toss to mix well, and serve hot. Garnish with scallions.