…or, fried flat noodles with prawns and eggs.
The photo doesn’t do it justice, but this is one of my favourite things to eat – probably top 5, maybe top 3. It’s a speciality in Malaysia, where half of my family is from, and where my mum learned how to make it by carefully watching (and interrogating) the specialists, who cook nothing else on fiery hot woks in hawker centres and coffee shops.
My mother’s is just as good (or better) and that isn’t some kind of fluffy emotional bias talking (we’re really not that kind of family, by which I mean, we’re Asian. “I won a maths prize Mummy!” “Hmmm.”) it’s cold objective analysis. I always request char kway teow when I go home, and order it pretty much whenever it’s on the menu. But I’ve been watching carefully too, and even without a wok, managed to make it at home on my own.
I sent her this photo and asked “Mummy are you proud??”
…which would have been the sweetest taste of all!! except that after I’d sent the photo I realised it was underseasoned. But a few more iterations later and I’m ready to write down the recipe, something neither my mother nor her hawker gurus have done, as far as I know. So here goes: