Char Kway Teow
Char Kway Teow is a beloved Malaysian street food featuring flat rice noodles stir-fried with shrimp, Chinese sausage, bean sprouts, and chives in a savory, slightly sweet sauce. This recipe captures the authentic flavors and smoky 'wok hei' often associated with this classic dish. It's a quick and satisfying meal perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gflat rice noodle, fresh
- 150 gshrimp, peeled, deveined
- 50 gchinese sausage, sliced thinly
- 2 pcsegg
- 50 gbean sprout
- 20 ggarlic chive, cut into 2-inch (5.1 cm) lengths
- 2 clovegarlic, minced
- 2 tbspcooking oil
sauce
- 1 tbspdark soy sauce
- 1 tbsplight soy sauce
- 1 tbspoyster sauce
- 1 tspchili paste
- 0.5 tspsugar
- 2 tbspwater
Equipment
wok · spatula
The method
Step by step
- 1
If using dried flat rice noodles, soak them in hot water according to package directions until pliable, then drain well.
About 15 min
Cook’s note: Fresh noodles are preferred for best texture and less chance of breaking during stir-frying.
- 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, chili paste, sugar, and water to create the sauce.
About 2 min
- 3
Heat a large wok or heavy-bottomed pan over high heat until smoking.
About 1 min
Cook’s note: Achieving high heat is crucial for 'wok hei' (smoky flavor).
- 4
Add cooking oil to the hot wok, swirling to coat the surface.
- 5
Add the minced garlic and Chinese sausage, stir-fry for 1 minute until fragrant and the sausage is slightly crispy.
About 1 min
- 6
Add the shrimp and stir-fry for 1-2 minutes until they just begin to turn pink.
About 1 min
Cook’s note: Avoid overcooking the shrimp at this stage, as they will cook more later.
- 7
Push the ingredients to one side of the wok, then crack the eggs into the empty space. Scramble them quickly until just set.
About 1 min
- 8
Add the flat rice noodles to the wok and pour the prepared sauce over them.
- 9
Toss and stir-fry vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and slightly charred.
About 2 min
Cook’s note: Use two spatulas or a spatula and tongs to effectively toss the noodles without breaking them.
- 10
Add the bean sprouts and garlic chives, then continue to stir-fry for another 30 seconds to 1 minute until they are just wilted.
About 1 min
- 11
Serve immediately while hot.
Keep it good
Store leftover Char Kway Teow in an airtight container in the refrigerator.
Reheat in a hot wok or microwave until thoroughly warmed through.
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