Char kway teow from RecipeTin Eats by Nagi Maehashi

  • lard
  • garlic chives
  • Show all ingredients...
  • Serves : 2 - 3

  • EYB Comments

    Can substitute additional vegetable oil for lard, Asian fish balls for fish cakes, and regular chives or green onions for garlic chives. See recipe for a variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute additional vegetable oil for lard, Asian fish balls for fish cakes, and regular chives or green onions for garlic chives. See recipe for a variation.

  • chawkins on October 02, 2025

    Quite good, very easy to put together once you get everything prepped. I altered the sequence of the assembly a bit. I microwaved my slab of hofun for 3 minutes, then cut and unfolded. I then scrambled the eggs in a non-stick skillet and pan-fried the 1/2 offish cake (the only fish cake I found at my local Asian supermarket is Vietnamese and I could not tell if it was cooked or not) and cut into strips. Then I tossed the shrimp into the wok, added garlic, then added the lap cheung and fish cakes strips, then the chive and sprouts and finally the nuked noodle, eggs and sauce and folded the lot together.

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