Simon's Wagyu Kway Teow

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Simon Goh’s Wagyu Char Kway Teow from Chnta Ria (photo credit Annie Siu)

Char kway teow, the popular Malaysian and Singaporean dish of stir-fried rice noodles, literally means ‘stir-fried rice cake strips’. Flat sheets of rice dough (called ‘hor fun’ in Chinese) are folded into blocks, cut into strips and separated into noodles. Char kway teow was brought to Malaysia and Singapore by the Teochew (Chaozhou) people who migrated there from China’s Guangdong province. What started as a humble stir-fry of noodles, pork lard, and a few simple ingredients was adapted over time into the popular, ingredient-heavy hawker dish known today. Modern char kway teow typically includes Asian clams and lup cheong sausage. This recipe is inspired by a version Simon Goh served at Chinta Ria using wagyu beef, which he called WKT (wagyu kway teow); if you’re after something less meaty, you’ll find an all-seafood char kway teow here. The trick to any stir-fry is get all the ingredients ready before you start cooking, as once the heat is on things need to happen fast! This wagyu char kway teow is an excellent late-night supper dish with a glass of Brash Higgins CINS cinsault, a delicious soft red that’s great with a light chilling.

Serves 2

Ingredients
  • 350g rice noodle sheets (hor fun)
  • 1 tablespoon light soy sauce
  • 1 tablespoon sweet dark soy sauce
  • 1 tablespoon oyster sauce
  • ⅓ cup vegetable oil
  • 250g wagyu beef, cut into thin bite-sized strips
  • 40g bean sprouts, tailed
  • ½ bunch garlic chives, trimmed and cut into 6cm lengths
  • 1 teaspoon sesame seeds
Method
  1. Cut rice noodle into 1cm-wide strips and place in a large bowl.
  2. Cover with boiling water and set aside for about 3 minutes to loosen.
  3. Meanwhile, combine light soy sauce, dark soy sauce and oyster sauce and set aside.
  4. Drain noodles, pull apart into thin strips and set aside.
  5. Heat a wok or large, high-sided frying pan over high heat until very hot.
  6. Add oil and, when hot, add beef and toss for 30-60 seconds, depending on the heat of your wok, until just coloured.
  7. Remove beef to a plate and drain about half the oil from the wok.
  8. Add rice noodles and toss for 30 seconds or so. If your wok isn’t very hot, it’s best to toss less, allowing the noodles to heat on one side, then turning them to heat another side rather than constantly tossing as you do with a very hot work.
  9. Add soy sauce mixture and toss until noodles are well coated.
  10. Return beef to the wok, add bean sprouts and garlic chives and toss to combine well.
  11. Serve wagyu char kway teow, sprinkled with sesame seeds.
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