---
title: Char Kway Teow (Wok-Charred Flat Noodles with Clams)
servings: 2
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/singapore-char-kway-teow
---

Gather @flat rice noodle{400%g}, @egg{2}, @bean sprout{100%g}, @garlic chive{50%g}, @sweet soy sauce{2%tbsp} and @soy sauce{1%tbsp}.

Get a wok smoking hot, then render the @lard{2%tbsp}, or heat the oil, until it shimmers.

Fry the @chinese sausage{80%g} until the edges curl and the fat runs, then push it aside and add the @garlic{3%clove}.

Add the noodles and both soy sauces, and toss hard and fast so the noodles catch and blister against the hot metal. ~{2%minutes}

Push the noodles aside, crack in the eggs, let them set a few seconds, then break them up and fold through everything.

Add the @clams{200%g} and @fish cake{100%g} and toss until the clams pop open, about 3 minutes. ~{3%minutes}

Throw in the bean sprouts and chives for a final 30-second toss, then plate immediately.