Hong Kong Style Curry Flat Rice Noodles or Char Kway Teo

This is a personal recipe but it is as authentic as it gets. My dad, who was born in HK and worked in the restaurant business for 30+ years, recently showed me how to make this. It was super simple and delicious!

Ingredients for 1 serving:

• 1 green onion
• 1/4 green bell pepper
• 1/4 red bell pepper
• 1 handful of bean sprouts
• 6 peeled and deveined shrimp
• 2 oz thinly sliced chicken breast
• 1 egg
• 9 oz flat rice noodles
• 1/2 to 1 tablespoon curry powder
• 2 tablepoon soy sauce (I use low sodium)
• 1/2 tablespoon sesame oil
• 1/2 tablespoon oyster sauce
• 1 teaspoon Mirin style sauce
• 1 teaspoon chicken bouillon powder
• a pinch of corn starch
• a pinch of salt/pepper

Steps:

1. Preparation: Prepare rice noodles by gently pulling apart the noodles. Season shrimp with a touch of salt, pepper, and 1 tbs sesame oil. Season chicken with 1 tbs of soy sauce, 1/2 tbs of oyster sauce, 1 tsp of Mirin, a pinch of corn starch, and vegetable oil.
2. Cook the protein separately: Scramble the egg. Cook the chicken. Cook the shrimp. Be careful to not overcook!
3. Combine the ingredients: Under high heat, generously oil the wok/pan. After adding each item, stir fry to mix and cook the ingredients for a couple of seconds. First, add in the green onions. Then, add in the flat rice noodles. Add 1 tbs of soy sauce. Add 1/2 to 1 tbs of curry powder. Add 1 tsp of chicken bouillon powder. Add bean sprouts. Stirfry continuously for about a minute. Add the protein (chicken, shrimp, egg). Add the green and red bell pepper. Mix and stirfry for a couple seconds and then plate!

bon appetit