Sticky Double Sambal Prawn Char Kway Teow
with Rice Noodles & Pea Pods
- Gluten
- Molluscs
- Wheat
- Soy
- Sulphites
- Crustaceans
- Eggs
- Gluten
- May contain traces of allergens
Bring the vibrant energy of a Singaporean hawker center home with this prawn char kway teow. We’ve tossed succulent prawns and flat rice noodles with snappy pea pods and a dollop of spicy sambal for a rich, savoury-sweet heat that’s pure Lion City soul.
Ingredients
1
Rice Noodle
1
Spring Onion
1 packet
Pea Pods
2
Garlic
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1
Sambal
380 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.
• Meanwhile, thinly slice spring onion, reserving the white ends.
• Trim and slice pea pods lengthways.
• Finely chop garlic.
• SPICY! The sambal paste is hot, use less if you’re sensitive to heat. In a small bowl, combine oyster sauce, kecap manis, half of the sambal, a splash of water and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns and pea pods, tossing, until pink and starting to curl up,
3-4 minutes. Set aside in a bowl.
• Return the frying pan to a high heat and crack the egg into the pan with garlic
and white ends of spring onion, then scramble until cooked through, 1 minute.
• Add the oyster sauce mixture, cooked noodles, prawns and pea pods and toss,
until combined, 1 minutes.
TIP: Cook in batches if your pan is getting crowded.
• Divide prawn char kway teow between bowls. Top with remaining spring onion.
• Serve with the remaining sambal. Enjoy!
