Cooking Mama's Guide to Perfect Char Kuey Teow

It's Cooking Mama here, Ready to take you on a culinary journey to the heart of Kuala Lumpur with my favorite dish, Char Kuey Teow. This beloved Malaysian street food is a must-try, and I'm here to show you how to make it right in your own kitchen. Let's get cooking!

Mama's Kitchen: Whipping Up Char Kuey Teow in Kuala Lumpur

Ingredients:
- 200g flat rice noodles
- 100g prawns, peeled and deveined
- 100g bean sprouts
- 2 eggs
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste
- 2 tablespoons vegetable oil
- 1 spring onion, chopped
- 1 lime, cut into wedges

Instructions

1. Prepare the Noodles: Soak the flat rice noodles in warm water until they are soft, then drain and set aside. Mama's tip: Don't over-soak the noodles; we want them just right!
2. Cook the Prawns: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the prawns and cook until they turn pink. Remove and set aside. Mama's tip: Fresh prawns make all the difference!
3. Stir-Fry: In the same wok, add the remaining oil and minced garlic. Stir-fry until fragrant. Add the noodles, soy sauce, oyster sauce, and chili paste. Stir well to combine. Mama's tip: Keep stirring to avoid sticking!
4. Add Ingredients: Push the noodles to one side of the wok and crack the eggs into the empty space. Scramble the eggs until they are cooked, then mix them into the noodles. Add the cooked prawns and bean sprouts, and stir-fry for another 2-3 minutes. Mama's tip: Don't forget the bean sprouts for that extra crunch!
5. Serve: Garnish with chopped spring onions and serve with lime wedges on the side. Mama's tip: A squeeze of lime adds a zesty kick!

There you have it, my delicious Char Kuey Teow, straight from Mama's kitchen to yours. Enjoy this flavorful dish and share it with your loved ones. Happy cooking!