Char kway teow/fried flat rice noodle

Main Dish
4 servings
19 min
25 min
Very Easy


Number of serving: 4


  • If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.
  • Heat a large wok over high heat. Add 1 ½ tablespoon of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage.
  • Stir and mix in the noodles. Then add in 2 tablespoons sauce, chili paste and give it another quick stir.
  • Push the noodles aside and add in another ½ tablespoon of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back.
  • Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary.
  • Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine.
  • Serve immediately.


Char Kway Teow/Fried Flat Rice Noodle, photo 1
Char Kway Teow/Fried Flat Rice Noodle, photo 2


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