Back in Australia we had this great place in Canberra called the Dickson Noodle House.. It was a noodle house, in Dickson, about as unpretentious as you can get.. Well I loved two things from there… Laksa and the Char Kway Teow.. I have been trying to perfect my home cooking of both since moving here to the USA.. here is my VERY ROUGH recipe for Char Kway Teow. For those in the western burbs you can get most ingredients at Wholegrain market.
- Bunch of kale, shredded
- sesame oil
- BBQ pork Char Siu, sliced
- ~1lb chicken thighs chopped (sorry, don’t substitute breast.. needs to be the naughty cut)
- dark soy sauce
- fish sauce
- flat fresh rice noodles cut into ~1cm wide strips
- your favourite hot sauce
- two eggs
First, lay all ingredients out.. This will be action cooking. Prepare the sauce by mixing ~2 tablespoons of soy sauce, 2 tsp of fish sauce, 2 tsp of sugar and ~1tsp of dark soy sauce.
The rest of the cooking will be done in two batches in a HOT wok.. Heat the wok with oil in it.. Add 1/2 the garlic crushed, 1/2 the chicken and 1/2 the pork.. Once the chicken browns add 1/2 the noodles and stir fry until the noodles begin to brown a little. Move mix to one side of the wok and add an egg.. scramble the egg, thow in 1/2 the kale and a tsp of the hot sauce.. Continue to stir fry everything together! Once the kale is good and wilty/cooked splash in 1/2 the sauce mix and stir thoroughly. Transfer to a large bowl and repeat for the second batch… Once that batch is cooked add the first batch back to the wok and heat.
A few tips: First thing to hit the oil should be the garlic.. Keep it hot! there will be some charring but when you do the second batch this gets “absorbed” into the mix.. Do not cook for long once you add the sauce.. you do not want to reduce the sauce or the meal will become very salty..
Perhaps later I will add pictures 🙂 And here is hoping I did not forget anything 🙂 Happy quarantine-eating!