Stir-fry flat rice noodles or commonly known as “Char Kuey Teow” is a famous street food/hawker food in Malaysia and Singapore.  It is basically stir fried noodles with shrimp, blood cockles, bean sprout, eggs & chives on a mix of light and dark soy sauce.

Today, I’m going to show you a similar recipe but minus the shrimp, blood cockles and chives simply because I do not have these ingredients in my refrigerator.  So, I’m going to substitute them with fish cake and fried bean curd (tofu).

It is a simple, no fuss stir-fry recipe where you can substitute the shrimp/fish cake with any leftover meat like roast chicken or roast lamb.

Ingredients:

500gm flat rice noodles

2 pcs chinese fish cake (cut into thin slices)

4 pcs fried bean curd/tofu (cut into smaller pieces)

1 or 2 cups bean sprout

3 – 5 cloves garlic, 1/2″ ginger, 2 shallots (blend together)

1 or 2 large eggs

3 – 5 tbsp light soy sauce

1 – 2 tbsp dark soy sauce

1 tsp chili paste/sauce (optional)

2 – 3 tbsp oil for frying

Ground pepper powder (white/black)

Step 1.  Heat wok or pan into high heat. Add oil into wok, the add the blended garlic, ginger and shallot. Sauté until fragrant. Add the chili paste.

Step 2: Sauté fish cake and tofu for about 15 – 20 seconds.

Step 3: Add noodles to wok, add in the dark soy sauce and light soy sauce.  You can mix soy sauce, dark soy sauce and pepper evenly as this would save time.  But,  I do it the traditional way where I just do a few quick dashes of both the sauce without measuring.

Step 4:  Add in the bean sprout.  Give it a few stirs.

Step 5:  Then, add the egg(s) to the noodles.  Flip the noodles and cover the egg for about 10 seconds.

Step 6:  Add some pepper.  Continue to stir-fry for another 10 seconds and it’s done.

Finally, dish out and serve immediately.

My daughter love to have these noodles with some homemade Kimchi.

Happy Saturday, everyone!  Stay blessed!