Easy Singapore Char Kway Teow (Healthier version - No Lard)

Step 1

Mix all the ingredients for seasonings and stir to combine. Set aside

Step 2

You can proceed to the cooking step as there's not much to prepare here

Step 3

DO NOT try to separate the kway teow while it's cold as they will break. You can warm the kway teow by steaming for 5 minutes or until they soften over medium heat. You can also microwave them covered with a damp paper towel in one-minute increment until they are softened

Step 4

Separate the strands of noodles when it's cooled enough to handle. Toss them in a bit of soy sauce to prevent the noodles from sticking

Step 5

If you can choose the size, use the "widest" dried rice noodle sticks. Soak them in cold water (NOT hot water) until they soften. Drain off water

Step 6

Preheat a large wok or skillet until really hot. Add oil (or lard if using). Add garlic and stir fry for about 10 seconds. Add the lap cheong, shrimp, fish cakes, or other add-ons you use, except for the cockles (if using) and eggs. Cook until the shrimp just turn pink but not quite cook yet, push to the sides

Step 7

Crack in eggs and scramble the yolks a bit and let them cook undisturbed for about 10 seconds and then add kway teow noodles, chili boh, followed by the seasonings. Gently stir to combine. Try not to handle the kway teow too much (especially if you use fresh kway teow) as they will break into little pieces

Step 8

If you use fresh cockles, add them here and cook for another 10 seconds. Add the bean sprouts and cook for another 30 seconds, check to make sure the cockles are no longer bloody. Have a quick taste test and add more seasonings to your taste, turn off the heat. Sprinkle the chives in and gently move the kway teow around to combine everything one last time. Serve immediately

Step 9

Because dried kway teow takes longer to cook compared to fresh kway teow, then we will cook it separately first. Preheat a large wok or skillet until really hot. Add 2 Tbsp of oil. Add the pre-soaked kway teow, splash with about 1 Tbsp of water and then cover with a lid to let the noodles softened, about 3-5 minutes, don't go by the time, but look at the noodles. You will be able to see when the noodles soften, but don't let it turns into a mush

Step 10

When the noodle has softened, uncover the lid and stir to move it around, but not too much that you break the noodles into tiny pieces. Remove from the wok and set it aside

Step 11

Add the remaining oil (or lard if using). Add garlic and stir fry for about 10 seconds. Add the lap cheong, shrimp, fish cakes, or other add-ons you use, except for the cockles (if using) and eggs. Cook until the shrimp just turn pink but not quite cook yet, push to the sides

Step 12

Crack in eggs and scramble the yolks a bit and let them cook undisturbed for about 10 seconds and then add kway teow noodles, chili boh followed by the seasonings. Gently stir to move it around to combine. Try not to handle the kway teow too much though

Step 13

If you use fresh cockles, add them here and cook for another 10 seconds. Add the bean sprouts and cook for another 30 seconds. Check to make sure the cockles are no longer bloody. Have a quick taste test and add more seasonings to your taste, turn off the heat. Turn off the heat. Sprinkle the chives in and gently move the kway teow around to combine everything one last time. Serve immediately