Fried Rice Noodles: Char Kway Tiao (kwai tew) tropical style

Char Kway Tiao (also known as kwei teow or kwai tew) is a challenging task due to the demand to control the and retain the integrity of the noodles at the same time. Hopefully, this would help you to succeed in whipping up dishes of the noodles that have become very popular in all parts of the world.

This recipe would be sufficient for a family of four.

The main and must have ingredients are:
Thick Rice Noodles (300g)
Yellow Hokkien or similar wheat noodles (200 g)
Chinese rose meat sausages (sliced thinly)
Prawns - devined and sliced in the middle
Mustard green or choy sum or baby kai lan - wash, separate and slice
Garlic chives
Bean sprouts (80g) rinsed and drained well
Garlic
Cooking Oil
Eggs (3 - 4)
Dark soy sauce
Light soy sauce
Chilli paste (optional)

1. Start frying the garlic in oil till fragrant. Put in sausage and prawns. Do not overcook.

2. Increase the heat over the frying pan. Add yellow noodles, followed by rice noodles and green vegetables and stir well. (If using chilled noodles, steam it till slightly soft and warm 10 minutes before frying. If using dried noodles, blanch in warm water for 5 minutes and drain well before hand. The worst thing to have are half cold noodles on the plate.)

3. Add some light soy sauce to taste. (Leave dark soy sauce till the end to avoid burning)
You could either add chilli at this stage or leave it at the side for individuals to help themselves.

4. Make a well in the centre and break the eggs. Stir quickly to ensure the slightly cooked egg is spread evenly to all the noodles.

5. Add garlic chives. Then add beansprouts last.

Tips: To avoid noodles sticking to the bottom of the pan, one way is to add oil as the frying progresses. However, a healthier way is to use a good quality non-stick pan to reduce the amount of oil needed.

Water is sprinkled if there is a need to soften the noodles further.

A helpful tool to have is a long pair of bamboo chopsticks on one hand and a light slotted wooden spatula on the other hand to stir the noodles without breaking them to pieces.

Be quick and do not spend too much time pondering and waiting. This is a quick stir fry using strong heat.

Note: Though both are former British Straits Settlement ports, the main difference between the Penang fried rice noodles and Singapore fried noodles is the latter use more dark soy sauce. Also, Penang version uses only rice noodles of the thinner width and omits yellow wheat noodles. Traditionally, street food sellers add cockles (clams) and lots of chilli paste to their already fiery fare.