炒粿条or Char Kuew Tiao is such a comfort food for many Malaysians alike .. it’s so simple and fast yet you need to get the right heat, technique to master that beautiful Smokey rich taste… I miss the broader kuew tiao noodles that mom use to get at the Ah Sou stall in the local market… one of the best Kuew Tiao that I’ve tasted within these few years is not from Penang, not from Malaysia or Singapore. It’s from a little up market hawker center looking place near Victoria Market in Melbourne and the taste of the Wok Hei came from an Ang Moh Chef !! I wonder if it’s still there ?
Anyways this is my version using a ready to cook sauce from @sempoa21 ..
And don’t crucify me for not putting in cockles .. it’s lock down so we cockless … enjoy ..
Ingredients
Garlic
Cili paste
Bean sprout
Chives
Kuew tiao noodles
Prawns
Eggs
The sauce (sweet soya, dark caramel, light soya, sugar, white pepper)
Chicken fat oil ( halal version )
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