Homestyle Char Koay Teow
This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs fresh koay teow ((fresh flat-cut rice noodles) (900g))
- 4 tbsp vegetable oil
- 3 cloves garlic ((minced))
- 8 oz fish cakes ((sliced) (225g))
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ½ tsp ground pepper
- 6 oz bean sprouts ((trimmed) (170g))
- 3 green onions ((thinly sliced))
- A few sprigs cilantro ((chopped) (optional))
Instructions
- 1
Remove koay teow from packaging and place in a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow. Set aside.
- 2
In a large non-stick pan, heat vegetable oil. Saute minced garlic for 30 seconds. Add fish cakes and continue to fry for 3 minutes.
- 3
Add koay teow, dark soy sauce, soy sauce, fish sauce, and pepper. Stir to get everything well mixed and coated with sauce. This should take about 3 minutes.
- 4
Add bean sprouts and continue to stir for 1 to 2 minutes.
- 5
Sprinkle sliced green onions and cilantro on the top.
- 6
Remove and serve immediately.