Sunday, April 10, 2011

Char Kway Teow (Made With Udon)

This is the third time I have made Char Kway Teow. On this occasion I used the recipe from this site.

I used packaged Udon noodles, as my local grocery store doesn't stock rice noodles at all. I wouldn't recommend Udon noodles, it just wasn't the same. They are too thick to be coated by the awesome sauce.

My budget did not allow me to purchase the Chinese sausage or prawns this time, however I'm not a big fan of Chinese sausage. I have simply used chicken breast in this recipe. Prior to cooking, I marinated the chicken for a few hours in garlic, soy and kecap manis. This recipe would also be great with firm tofu.


  1. Cath, You are right, udon noodles is not the same as using flat rice noodle. For udon noodles, it will taste better to stir fry with black pepper sauce.
    BTW, thanks for the following. Hope to see you around. Have a great week.

  2. I so wish fresh rice noodles were stocked in the supermarked. I always seem to want to cook with them when I am not near an asian grocer

  3. It's tough in Canberra to get decent fresh flat rice noodles - especially now that The Hub has closed down. :(