Back to 4 servings Noodles 8 ounces dried flat rice noodles, wide, or about 1 pound fresh; soaked in warm water until pliable Sauce 2 teaspoons dark soy sauce 2 tablespoons light soy sauce 1 tablespoon oyster sauce 1 teaspoon fish sauce 1 teaspoon sugar 0.125 teaspoon white pepper Stir-fry 3 tablespoons vegetable oil, divided 2 cloves garlic, minced or sliced 2 Chinese sausages (lap cheong), about 4 ounces, thinly sliced on the diagonal 4 ounces shrimp, peeled and deveined 4 ounces fish cake, thinly sliced 2 eggs, lightly beaten Finish 4 ounces garlic chives, cut into 2-inch pieces 6 ounces bean sprouts
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place the dried noodles in a bowl of warm water and let them sit for 30 to 45 minutes, until they bend easily without turning soft and mushy. Drain them thoroughly. Fresh noodles don't need soaking; just pull the strands apart carefully.2 Step 2: Combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl. Stir together and leave it near the stove.3 Step 3: Heat a wok over medium heat, coat the sides with 1 tablespoon oil, then stir-fry the sausage for about 20 seconds. Add the garlic, shrimp and fish cake and stir-fry for another 20 seconds.4 Step 4: Turn the heat to high. Add the noodles, fold gently, then push everything to the center so the sides of the wok get very hot. Pour the sauce evenly over the noodles and drizzle the second tablespoon of oil around the edges.5 Step 5: Add the garlic chives and toss gently, spreading the noodles on the hot sides of the wok so they sear and char without sticking, for about 1 minute.6 Step 6: Push the noodles aside, add the remaining tablespoon of oil and the beaten eggs. Stir for about 15 seconds to scramble, breaking the egg into small pieces, then toss everything together.7 Step 7: Add the bean sprouts and toss gently for about 1 minute, until heated through but still crisp. If the noodles look dry, sprinkle in 2 tablespoons of water or a little more oil while stir-frying.8 Step 8: Serve immediately, with chili garlic paste or chili oil on the side.getsaucepan.com/r/7aaf3d8c-afd4-5669-a030-d56b95aaf3a5
Cook this in Saucepan Char Kway Teow as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
