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 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 calls WKT (wagyu kway teow). 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 late-night supper dish is the perfect accompaniment to a glass of mid-weight Sardinian cannonau, such as Le Bombarde from Alghero.
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