Ingredients:
Oyster extract, soy sauce (water, soybeans, salt, rice flour), sugar, caramel, fish extract, thickener (1422), yeast extract, soy flavouring, food acid (270), flavour enhancer (635), spices, preservative (211) and salt.
Allergen:
Contains soy and molluscs. May contain traces of fish, sesame and crustacean due to manufacturing methods.
Cooking suggestion:
Prepare 500g flat rice noodles, 200g bean sprouts, 80g chives, 50g water, 20 slices of fish cakes, 8 deshelled prawns, 5 cloves garlic-chopped, 3 eggs beaten, and 2 tbsp cooking oil.
Heat oil to sauté garlic. Add fish cakes and prawns. When half-cooked, add bean sprouts and chives. When prawns are fully cooked, add flat noodles, sauce for char Koey teow and water. Stir fry until almost dry. Add beaten eggs and toss with Koay teow until fully cooked.
Add sliced cooked Chinese sausages to enhance the taste and appearance of this dish.
Oyster extract, soy sauce (water, soybeans, salt, rice flour), sugar, caramel, fish extract, thickener (1422), yeast extract, soy flavouring, food acid (270), flavour enhancer (635), spices, preservative (211) and salt.
Allergen:
Contains soy and molluscs. May contain traces of fish, sesame and crustacean due to manufacturing methods.
Cooking suggestion:
Prepare 500g flat rice noodles, 200g bean sprouts, 80g chives, 50g water, 20 slices of fish cakes, 8 deshelled prawns, 5 cloves garlic-chopped, 3 eggs beaten, and 2 tbsp cooking oil.
Heat oil to sauté garlic. Add fish cakes and prawns. When half-cooked, add bean sprouts and chives. When prawns are fully cooked, add flat noodles, sauce for char Koey teow and water. Stir fry until almost dry. Add beaten eggs and toss with Koay teow until fully cooked.
Add sliced cooked Chinese sausages to enhance the taste and appearance of this dish.
