Wok-fried noodles (Char kway teow) from Makan: Recipes from the Heart of Singapore (page 85) by Elizabeth Haigh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on September 18, 2024

    Excellent outcome. Recipe needs some work. First, I never saw an indication of when to add the sauce. I did so soon after adding the noodles. Second, it's a massive amount for a home wok so unless you have a huge wok and serious firepower, you might want to cook this in two portions. I didn't and the outcome was delicious even so. The flavors exceeded some of the dishes I've had from hawker stalls in Singapore, so that's no small accomplishment. One other small note, I used red shallots rather than banana shallots as I'm sure that's what you would find in Singapore more readily.

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