Easy and Great Maybe Char Kway Teow?
September 23, 2012 § 3 Comments
I don’t know what this dish is supposed to be, not even where it thinks it’s from (Malaysianish?), but I bloody love these noodles. They’re tasty and have a lovely soft texture, and remind me that noodles, like pasta, aren’t just a vehicle for other things.
It’s confusing though, because when I buy them (from the fridge section at Asian supermarkets) they are labelled Hủ Tiếu noodles. Which I would assume are for the Vietnamese Hủ Tiếu soup. Except I don’t think these extra-wide rice noodles are used in Hủ Tiếu. They seem to be the right kind of noodles for a kind of Char Kway Teow, however, so that’s what I’m calling it.
Either way, this is one of the fastest dinners I can make. The three condiments, soy sauce, kecap manis and chili oil are all pretty key pantry mainstays. You should have them. I make this a vegetarian dish, although it would be great with 100 grams (no more than that) of pork and/or chicken mince cooked in place of the egg. Or as well as the egg.
The noodles come in 1kg packets, which makes a lot of food, four decent portions, but you might as well cook it all at once.
Serves 4, makes excellent leftovers.
You will need: a pretty big wok, or do it in batches.
1 pack the thickest rice paper noodles: put them in a big bowl, pour hot water over them and leave for just 20 seconds, before draining well
3 tablespoons vegetable or canola oil
1 onion, thinly sliced
2 cloves garlic crushed and chopped
1-2 birdseye chilis
3-4 eggs, lightly beaten
1 bunch baby brocolli, chopped into 1-inch pieces
4 spring onions, green parts sliced into 1-inch pieces, white parts into 1-cm pieces
a large handful of bean shoots (optional)
2 tablespoons soy sauce
1/4 cup sweet soy sauce, kecap manis.
2 teaspoons chili oil (or more), or hot sauce if you don’t have chili oil
Quickly soak and drain the noodles first (see above).
Heat your biggest wok over medium-high heat add 1/2 tablespoon oil. Stir-fry the sliced onion, garlic and chilis until the onion is translucent. Scrape all into a medium sized bowl.
Add 1 tablespoon oil to the wok, spread it around the wok, then add the beaten eggs, tilt the wok so the egg spreads out a little like an omelette and cook until all but the very top has cooked thru. Scrape from the bottom with a spatula and roll the omelette up over itself, remove the omelette roll from the pan and put onto a board.
Add another 1/2 tablespoon of oil to the pan, toss in the broccoli, turn the heat up and vigorously move around wok. While the veg are cooking, slice the omelette into strips and add this to the bowl with the onion. Add the bean shoots to the wok, then the spring onion. When broccoli is just cooked (still crunchy), about 30 seconds, scrape these vegetables into the bowl with the onion and egg.
Add the last 1/2 tablespoon oil to the wok and pour in the well-drained noodles. They will separate more as they cook/when you add the sauces. Vigorously stir fry the noodles for 30 seconds before adding the onion/egg/broccoli to the wok, give this a good stir then add all three sauces to the wok and continue to stir fry for another 30 seconds. Taste some noodles. They need lots of sauce, so add more if you want, I like lots of kecap manis and chili oil.
Serve with more chili oil or sauce on the table.