Char Kway Teow (Fried Flat Rice Noodle) with Eggnet

"How can something so messy taste so good?" - Anthony Bourdain

That's the beauty of this dish.

Malaysia is famous for its street food. If you ask me what do I miss the most besides my family and friends after moving to Sydney 10 years ago, I would answer without any hesitation:"Malaysian Street Food". Char Kway Teow, Laksa, Nasi Lemak, Roti Canai, just to name a few.

After reading this post from The Little Teochew, I couldn't stop craving for a good plate of Char Kway Teow. Few weeks later, I saw myself making it for dinner with her recipe.

I decided to add a little special touch to this popular Malaysian street fare: Top it with an Eggnet! Look, how pretty is that?

Char Kway Teow (Fried Flat Rice Noodles) with Eggnet Recipe
(Loosely adapted from The Little Teochew)

Ingredients

Part A (basic ingredients):
400 g fresh kway teow (flat rice noodles)
1 stalk green onions, cut into inch-long strips
2 eggs, lightly beaten
3 cloves garlic, minced
2 handful beansprouts (more, if you like)

Part B (add-on ingredients):
8 large king prawns, shelled and deveined with tails still on
Fish cake, cut into thin slices
Lap Cheong (Chinese sausage), cut into thin slices

Part C (for the seasoning sauce):
2 tbsp thick sweet soy sauce
(Note: It's crucial to find a good Malaysian or Singaporean brand of thick sweet soy sauce which is made from molasses, sugar, water and caramel. Using the Chinese thick soy sauce or Indonesian kicap manis will give you less than desired results. The Little Teochew used Rose brand and I used Prima Taste brand thick sweet soy sauce packet)
3 tbsp light soy sauce
1 tbsp fish sauce
2 tbsp water
dash of salt and pepper (if required)
Mix all your everything in a bowl and leave aside.

Part D (Eggnet):
2 eggs, lightly beaten and sieved

Method

1. To Make Eggnet: Grease the frying pan with oil. Use a Roti Jala mold or simply use your hand to drizzle the egg on the frying pan to create the eggnet pattern. Turn once.

   Remove and spread the eggnet in a bowl.

   

2. Heat oil in wok on high. You have to maintain high heat throughout.
3. Stir-fry garlic a few seconds, add Chinese sausage for about a minute.
4. Toss in fresh prawns and/or meat (if using), and stir-fry till semi-cooked.
5. Add noodles , drizzle 3 to 4 tbsp of the seasoning sauce soy sauce mixture/ all over the noodles. Gently stir-fry for 3-5 mins.
6. Add green onions and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the noodles.

   

7. Turn off heat, dish onto individual bowls layered with eggnet. Turn over the bowl and gently pour the noodles and eggnet onto a serving plate, garnish with more spring onions and chopped fresh chilies.