Not only is this recipe absolutely delicious, it also shows how versatile Jimmy's Satay Sauce is. Brilliant on noodles but also on traditional satay skewers, click here for our recipe for Jimmy's Chicken Satay Skewers.
It's also crazily delicious as a dressing for a chunky salad, check out our recipe for Malaysian Gado Gado Salad. The lovely and supremely talented Ping Coombes is the brand ambassador for Jimmy's Sate Sauce and this is her recipe for the famous Malaysian street food dish, Seafood Char Kway Teow.
The cooking of this dish is all done in a matter of minutes, so make sure all your ingredients are prepped before you start. I prefer to soak the noodles in cold water, that way I can be less precise with the timing. If you're pushed for time, it's fine to soak them hot water for 8-10 minutes, just make sure you don't leave them in for too long.
200g 5mm rice stick noodles, soaked in cold water for 30-40mins
2 tbsp Fussels Cold Pressed Rapeseed Oil
1 White onion, thickly sliced
3 Spring onions, cut into thin strips
1 clove garlic, chopped
2 eggs, beaten
175g Mixed frozen seafood, fully defrosted
For the sauce
3 tbsp Jimmy’s Sate Sauce
1 tbsp Oyster sauce
2 tbsp Kecap manis
1. If soaking the noodles in cold water, place them into a deep bowl and cover them completely with cold water. Leave for around 40 minutes. If you are pushed for time, soak them in hot water for 8-10 minutes, drain, refresh under cold running water and set to one side. The hot water method may also require drizzling the noodles in a little rapeseed oil after draining to prevent them from sticking.
2. Mix together the ingredients for the sauce.
3. Heat a wok on a high heat, add the rapeseed oil and then throw in the diced onions. It's best to leave them cooking for a few moments as you want then to slightly char on the edges.
4. Add in the garlic and spring onions and keep frying for another minute.
5. Mix in the noodles and stir fry with the onion mixture for a further minute.
6. Now push the noodles to one side of the wok and pour the egg into the other side. The aim here is to make a rapid scrambled egg in the space you have in the pan. Once they have almost cooked through, fold them into the noodles.
7. Add in the mixed seafood and continue to cook, stirring all the time.
8. Pour the sauce over and keep stirring to mix everything together and the noodles are nicely coated with the sauce.
9. Finally, add in the beansprouts and mix for another 30 seconds. That's it, divide everything between 4 bowls and get stuck in. I like to serve with a wedge of lime.
Enjoy! And foodies, don't forget to tag us on your social posts if you cook this at home.
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The beauty of making a paella - NO STIRRING! Get it on and go and do something else, the results are stunning. There are so many variations of this Catalan classic and (just like a risotto) there are so many different ingredients that you can use. When by the coast, fish and shellfish rule, the further inland, chicken, rabbit, sausage are the key. To make a good paella, there are a few things that you need to get right, the rest will take care of itself.
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