RECIPES
Maitake Fried Noodles (Char Kway Teow)
Main
1 packet
Maitake mushroom, trimmed
5 tbsp
cooking oil
2
cloves garlic, chopped
2 tbsp
chilli paste or to taste
200g
medium prawns, shelled
400g
fresh flat rice noodles (kway teow)
1 tbsp
fish sauce
1 tbsp
light soy sauce
1/2 tbsp
dark soy sauce
1/2 tbsp
ground white pepper
4
eggs
1 tbsp
water
200g
bean sprouts
50g
Chinese chives, cut into 4cm lengths
Chilli paste
12
dried chillies, soaked until soft and seeded
2
fresh red chillies, sliced
5
shallots, peeled
1/2 tbsp
salt
4 tbsp
cooking oil
-
To prepare chilli pasteGrind the chillies and shallots to a paste. Season with salt. Heat the oil over low heat and fry the chilli paste, stirring constantly, until fragrant – about 10 minutes. Set aside.
-
To fry noodlesHeat the oil over medium heat and fry the garlic until aromatic. Turn up the heat and add the chilli paste. Fry until aromatic. Add the prawns and fry until cooked.
-
Add the maitake and noodles, stir-fry for a few seconds and add the seasoning. Stir to mix well.
-
Make a “well” in the centre of the noodles, add a tablespoon of oil, and add the eggs. Season, and let the eggs start to set before scrambling. Fry together with the noodles.
-
Add the water, bean sprouts and chives. Stir-fry for 20 seconds and dish out.
