Char Kway Teow

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Serves 2 people

Preparation Time

35 minutes


  • 1 x 450g packet of thick fresh rice noodles (Kway Teow and Yellow Noodles)
  • 1 tbsp of vegetable/peanut oil, to coat on noodles
  • 3 red birdseye chillies, thinly sliced
  • 2 garlic cloves, crushed
  • 2 small single chicken breast fillets, thinly sliced
  • 8 medium prawns, peeled leaving tails intact, deveined
  • 3 green shallots, ends trimmed, cut into 4cm lengths
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 eggs, lightly whisked
  • 100g bean sprouts


1.      Boil the noodles for 1 minute. Then drain the water and transfer the noodles into a bowl. Add a little vegetable/peanut oil to the noodles and gently toss it and ensure the noodles are coated with the oil to prevent the noodles from sticking together.

2.      Place the chilli in a mortar and gently pound them with a pestle until finely crushed.

3.      Heat the oil in a wok over high heat, add in the chilli and garlic and stir-fry for 30 seconds until they turn golden brown. Add the sliced chicken fillet in and stir-fry for 2 minutes or until just cooked. Add the prawns in and stir-fry for 2 minutes or until the prawns curl and change colour.

4.      Add the noodles, shallot, dark soy sauce and sweet soy sauce and stir-fry for 2 minutes or until combined. Add the eggs to the noodles continue to stir-fry for 1-2 minutes or until egg is just set. Add bean sprouts and combine.

5. Read to serve.


  • Don’t overcook the noodles before stir-frying – they should be tender but still firm to the bite. Any softer and they’ll break and lose its chewiness.

Here is a video:


Fishball Noodles with Soup

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Serves ? person

Preparation time: ??


  • Cooking oil – 2 tbsps
  • Garlic, minced – 2 cloves
  • Ginger, minced – 1 cm
  • Water – 6 cups
  • Concentrated chicken stock  – 3 tbsps
  • Sliced preserved cabbage (optional) – 1 tbsp
  • Fish balls – 12
  • Sesame oil –  ½ tsp
  • Pepper  – to taste
  • Thin rice vermicelli (mai fun) –  300gm

For Garnishing:

  • Bean sprouts, tailed and blanched –  1 cup
  • Celery, cut into 1 cm sections – 1 stalk
  • Scallion/spring onions, finely chopped – 1 stalk
  • Sliced fried shallot – ¼ cup


1. Stirfry oil, garlic and sliced ginger till golden brown.

2. Add water and bring  it to  boil.

3. Add chicken stock and preserved cabbage and leave it to simmer for 5 minutes.

4. Add the  fishballs along with  sesame oil and pepper and cook for 5 minutes.

5. Place vermicelli into individual bowls, add garnishing and pour hot soup over the vermicelli.

6. Ready to serve.

Bak Chor Mee (Mince Meat Noodles) Halal Version

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Quick and easy preparation for Halal version of Bak Chor Mee recipe. Sourish taste of vinegar with the punch from the chilli oil and the saltiness from the fried mince meat. This Chinese noodle dish is very popular in Singapore which you can find in most hawker centers or foodcourts. Follow the steps and I do hope you enjoy the simple instructions given. For a Halal version, pork is substituted with chicken for our Muslim friends out there. Happy trying!

Serves 2-3 persons

Ingredients :

Fried Minced Meat :

  • 250g minced chicken
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon oyster sauce
  • 1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
  • 1 tablespoon dark soy sauce
  • 6/7 pieces of button mushroom (from the can), sliced thinly

Stewed Mushroom :

  • 6 good quality dried chinese mushroom
  • 1 tsp olive oil
  • Sliced ginger
  • 1 tsp oyster sauce
  • 1 tsp dark soy sauce
  • Hot water

Noodles :

  • 100g rice noodles or mee pok (or more, depends on how much you eat)
  • bean sprouts
  • 6 fishballs
  • 10 slices of fish cake
  • spring onion, chopped (optional)
  • 1/2 tablespoon chilli oil
  • 1/2 tsp oyster sauce
  • 1 tablespoon black vinegar
  • A splash of fish sauce
  • Fried Shallots

Method :

Fried Minced Meat
(You can cook this in advance, and pop it into the microwave to heat it up just before serving)

1. Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
Add the minced meat and fry till cooked. Remember to break it up to small pieces.
Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
Stirring occasionally. Add the button mushroom till it’s incorporated.

Stewed Mushroom

1. Soak the dried chinese mushrooms in warm water till completely soft for 15 mins. When soft, slice mushrooms to required thickness. Do not throw the water left after you take the mushrooms out.
Squeeze out the water of each mushroom, and cut it into relatively thin slices.

2. Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
Add the mushrooms and fry till fragrant.
Add the oyster sauce and a few tablespoons of water (from the mushrooms)
cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)

3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!

Noodles (Best advised to do one at a time):

1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.

2. Cook noodles accordingly and when done – plunge it into a bowl of cold water. This stops the noodles from cooking further. Then return to the hot water for a few seconds before putting into the serving bowl with sauce.
3. In another pot, boil the fishballs, fish cakes and bean sprout till they are are floating (takes about 5-8mins)


1. Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
To make sure each strand is coated well with the sauces.
Place the fishballs, fish cakes and bean sprout on the noodles.

2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the minced meat.
Sprinkle with fried shallots and spring onion.


Coriander can also be used for garnishing.