singaporean

Singapore Style Char Kway Teow with Prawns and Chinese Sausage

Name: Singapore Style Char Kway Teow with Prawns and Chinese Sausage
Yield: 1 serving
Cuisine: singaporean
Ingredients: 209 g flat rice noodles (fresh); 82 g prawns, peeled and deveined; 32 g Chinese sausage, sliced; 45 g egg; 64 g bean sprouts; 23 g Chinese chives, cut; 7 g garlic, minced; 13 g soy sauce; 9 g cooking oil

This stir-fried dish pairs prawns, peeled and deveined with Chinese sausage, sliced, Chinese chives, cut and flat rice noodles. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

68 g Carbohydrates

25 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

209g flat rice noodles (fresh) 272 kcal
82g prawns, peeled and deveined 82 kcal
32g Chinese sausage, sliced 106 kcal
45g egg 64 kcal
64g bean sprouts 19 kcal
23g Chinese chives, cut 8 kcal
7g garlic, minced 10 kcal
13g soy sauce 9 kcal
9g cooking oil 80 kcal

Cooking instructions

flat rice noodles (fresh)
Soak the rice noodles in warm water until pliable, then drain well.
Chinese sausagegarliccooking oil
Heat cooking oil in a wok over high heat. Add garlic and Chinese sausage; stir-fry 30 to 45 seconds until fragrant.
prawnsegg
Add prawns and cook 1 minute. Push everything aside and scramble the egg briefly in the wok.
flat rice noodles (fresh)soy sauce
Add drained rice noodles and soy sauce. Toss quickly to coat and to get slight wok char, 1 to 2 minutes.
bean sproutsChinese chives
Add Chinese chives and bean sprouts. Toss 20 to 30 seconds just to wilt and serve immediately.