Rookie Pan
← All recipes
Malaysia, Asia · Char kway teow

Crispy char kway teow noodle cake

All the flavours of char kway teow pressed into a golden pan-fried noodle cake, crisp outside and chewy inside, topped with a runny egg and sriracha mayo.

ServingsServes 2
Total cooking time32 min
DifficultyMedium
About servingsIf you'd rather avoid runny yolks, fry the topping eggs on both sides until fully set.

Method

  1. Loosen the noodles and cut them into 5 cm lengths, chop the prawns into 1 cm pieces, cut the chives into 2 cm lengths and halve the bean sprouts. In a large bowl, beat the batter eggs with the dark and light soy, oyster sauce, chili paste and cornstarch, then add the noodles, prawns, chives and sprouts and toss until evenly coated.

    Add in this stepFresh flat rice noodles (kway teow) 300 gRaw medium prawns, peeled and deveined 8Garlic chives 30 gBean sprouts 60 gEggs (for the batter) 2Cornstarch 2 tbspDark soy sauce 2 tspLight soy sauce 2 tspOyster sauce 2 tspChili paste (sambal oelek) 1 tsp

  2. Stir the mayonnaise and sriracha together in a small bowl.

    Add in this stepMayonnaise 2 tbspSriracha 2 tsp

  3. Make one cake per serving, 2 in total, one after another. Heat one cake's share of oil in a 20 cm non-stick pan over medium heat, add one portion of the mixture and press it firmly into a 1.5 cm thick round with a spatula. Fry without moving it for , until the base is deep golden and crisp.

    Add in this stepVegetable oil 4 tbsp

    medium heat

  4. Cover the pan with a plate larger than the pan, flip the cake onto it, then slide it back into the pan; keep your arm clear of spitting oil. Lower the heat to medium-low heat and fry for more, until both sides are crisp and the prawns are opaque right through. Keep warm and repeat with the rest.

    medium-low heat

  5. Add the remaining oil to the same pan, crack in the topping eggs and fry over medium heat for , until the whites are fully set and the yolks still soft.

    Add in this stepEggs (for topping) 2Vegetable oil 1 tbsp

    medium heat

  6. Cut each cake into quarters, top with a fried egg, zigzag over the sriracha mayo, scatter with sliced spring onions and serve at once.

    Add in this stepSpring onions 1

Cook's tip

If the mixture looks wet, add more cornstarch 1 tsp at a time. Don't press the cake thicker than 1.5 cm or the centre stays raw. When making several, keep finished cakes in a 100 °C oven so they stay crisp.

Cooking it at camp

Perfect for a cast-iron pan. Pack the prepped components separately and mix them only just before frying. A fierce flame burns the outside before the inside cooks, so go low and slow; keep prawns and eggs in the cooler.