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Fried Rice Noodles Recipe

Monday, October 14, 2013 | Labels: |

Char kuey teow is an extremely popular Malaysian street food.  However, sometimes I like to cook rice noodles instead in the same style.  It feels just slightly 'healthier' as rice noodles have less calories than the flat oily rice noodles (!).  This dish is easy to recreate at home, however I do have to admit that it may be lacking in a bit of wok breath that is difficult to recreate in indoor kitchens.  I used the usual ingredients like blood cockles, Chinese sauce (lap cheong) and bean sprouts.  If your ingredients are fresh, you are already more than half way there to your dish.  Another step I skipped as I was using rice noodles is there was no need for me to painstakingly separate the noodles one by one since I was using rice noodles!

 laksa kelantan (3 of 4)

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

laksa kelantan (4 of 4)

Serves 2


1 packet of rice noodles (Cooked according to package instructions)
200g bean sprouts
2 eggs
1 bunch of Chinese chives, sliced to 2 inch pieces
6 garlic cloves, minced
1 Chines sauce, sliced at an angle
1/2 cup blood cockles, shells removed
8 mid-sized prawns/ shrimp, shelled

Seasoning: (x2)

1 tablespoon dark soy sauce
2 tablespoons light soy sauce (I used Yuen Chun's)
Dash of sesame oil
Dash of sugar


Once you have cooked the rice noodles, set aside.  I usually just soak the rice noodles in warm water for about 20 minutes.  Drain and set aside.

If you cook the dish portion by portion, the noodles will definitely taste much better.  Do try this if you have the time.  Firstly, add about 1 tablespoon of oil to your hot wok.  Wait about 1 minute, quickly add garlic, bean sprouts and chives.  Everything has to be done pretty quickly.  Add in the Chinese sauce and shrimp.  Once the shrimp turns pink, add noodles and seasoning immediately.  Stir around vigorously for incorporation, gently separate the noodles and add 1 teaspoon of oil in the middle for the egg.  Break in the egg and start stirring to incorporate.  Finally add in the blood cockles.  Add more salt if desired.

Serve hot.


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