Char Kway Teow
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g flat rice noodles
- 250 g raw king prawns, peeled
- 2 eggs
- 150 g beansprouts
- 150 g chinese broccoli (kai lan) or tenderstem broccoli
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 fresh red chillies
- 3 garlic cloves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 674 kcal
- Protein
- 25.1 g
- Carbohydrate
- 105.4 g
- of which sugars
- 3.8 g
- Fat
- 14.3 g
- of which saturates
- 2.2 g
- Fibre
- 3.9 g
- Salt
- 2.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If using dried flat rice noodles, soak in hot water until pliable, then drain; if fresh, separate the strands gently.
- 2
Heat the vegetable oil in a large wok over a high heat and fry the garlic and red chillies for 30 seconds.
- 3
Add the prawns and fry for 2 minutes until starting to turn pink, then push to one side.
- 4
Crack in the eggs and scramble for a minute, then mix through the prawns.
- 5
Add the noodles and the broccoli, pour over the dark and light soy sauce and toss constantly for 3-4 minutes over the highest heat until the noodles are streaked brown and the broccoli is just tender.
- 6
Stir the beansprouts through for the final minute so they stay crunchy, then serve immediately.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.