Char kway teow from Australian Gourmet Traveller Magazine, August 2022 (page 111) by Rosheen Kaul

  • lard
  • garlic chives
  • Show all ingredients...
  • Serves : 1

  • EYB Comments

    Can substitute vegetable oil for lard, dried chillies for dried Sichuan chillies, red shallots for golden shallots, and sambal oelek for the chilli paste specified in this recipe. The fresh egg and rice noodles should be thick cut.

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

  • Eat Your Books

    Can substitute vegetable oil for lard, dried chillies for dried Sichuan chillies, red shallots for golden shallots, and sambal oelek for the chilli paste specified in this recipe. The fresh egg and rice noodles should be thick cut.

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