If you have leftover chicken or some veggies to use up, there’s nothing easier than char kway teow for a quick supper.
You can make this dish entirely with vegetables, it will work fine like that, however if you want to add some meatlike texture, feel free to add mock meat.
Firm tofu chopped into small bite size pieces also works well.
You will need some flat rice noodles (pad thai noodles) and some beansprouts – I tend to use the dry ones and allow 75g dry weight per person, but you can use the ready softened ones if you like.
1. Boil the kettle, and soak the dry noodles in a bowl in boiling hot water – they will take about 5 minutes to soften – test them regularly and drain them in a colander when they are done to your liking. Stir a little oil through them to keep them separate.
2. Peel and chop a clove of garlic, slice a small onion, and any other veggies that you may have handy – you can slice mushrooms, tomatoes, capsicum, chilli, carrot, broccoli, cabbage etc. most veggies will work as long as you slice them small enough to cook quickly.
3. If you have some leftover roast chicken, slice that too, you can also use prawns – I think that raw tiger prawns work best, each prawn chopped into 3 or 4 pieces. I have also added sliced chinese sausage (lap cheong) to mine, but you don’t have to if you can’t find any.
4. Heat some oil in a wok – use peanut or canola oil because they will not add flavour. Fry the onion and garlic for a few minutes, then add vegetables in order of hardness – harder veggies first (like carrot and capsicum), squishier veggies last (like tomato and beansprouts).
5. If you like it spicy, add a generous dollop of chilli paste (sambal oelek) while you are cooking the veggies.
6. Add the leftover chicken or prawns. Add two to three tablespoons of ketjap manis (thick sweet soya sauce), and a squeeze of lime. Now add the drained noodles and stir fry, coating the noodles in the sauce.
7. Garnish with some crispy onions and/or crushed peanuts. Nice.