Char kway teow

This classic rice noodle dish from Malaysia, a hearty dish that’s filled with meat, prawns, veggies, and chewy noodles - delicious!

Serves: 4
Time to make: 15 mins

Total cost: $ 23.20 / $ 5.80 per serve

(at time of publication)

Ingredients

200g dried rice noodles
2 tablespoons vegetable oil
2 large eggs, beaten
150g good-quality lean pork sausages, sliced
2 cloves garlic, thinly sliced
12 medium-sized prawns
2 teaspoons sambal paste
2 tablespoons reduced-salt soy sauce
1 red capsicum, thinly sliced
250g mung bean sprouts
4 spring onions, thinly sliced
½ cup water
400g bok choy, washed and sliced

Instructions

1 Cover rice noodles with boiling water and leave to stand for 10 minutes. Drain.

2 While the noodles are sitting, heat half the oil in a large frying pan or wok over a high heat.

3 Pour in the beaten egg and cook until set (about 30 seconds), stirring with a spatula to break up. Set aside.

4 Heat remaining oil in the pan. Add sausage and garlic and cook for 2 minutes. Now add prawns and stir-fry for a further 4—5 minutes.

5 Add rice noodles to the pan with sambal paste, soy sauce, and red capsicum. Cook for 1 minute, using a spatula or spoon to keep the noodles moving, separating any strands that stick together.

6 Add bean sprouts, spring onions, water and bok choy; cook for 1 more minute over high heat, stirring until all ingredients are evenly distributed.

7 Add egg and serve immediately.

Nutrition Info (per serve)

Kilojoules 1780kJ

Calories 425cal

Protein 22g

Total fat 16g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 6g

Dietary fibre 6g

Sodium 760mg

Calcium 160mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.