Char Kway Teow
Char Kway Teow is a beloved stir-fried noodle dish from Malaysia and Singapore, known for its smoky aroma and rich flavors. This iconic street food...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram flat rice noodles fresh or dried
- 150 gram prawns shelled and deveined
- 150 gram Chinese sausage (lap cheong) sliced thinly
- 150 gram fish cake sliced thinly
- 2 eggs beaten
- 4 cloves garlic minced
- 4 shallots thinly sliced
- 200 gram bean sprouts
- 2 stalks spring onion cut into 2-inch lengths
- 3 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- black pepper freshly ground, to taste
- lime wedges for serving
Instructions
- 1
If using dried noodles, soak them in warm water for 15-20 minutes until soft. Drain and set aside. If using fresh noodles, blanch them in boiling water for 1-2 minutes until just cooked. Drain and set aside.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
- 3
Add minced garlic and sliced shallots. Stir-fry for 1-2 minutes until fragrant and slightly golden.
- 4
Add Chinese sausage and fish cake. Stir-fry for another 1-2 minutes until they start to brown.
- 5
Push the ingredients to the side of the wok. Add another tablespoon of oil if needed. Add prawns to the wok and stir-fry until they turn pink and opaque. Remove and set aside.
- 6
Add the remaining tablespoon of oil to the wok. Add the drained noodles, dark soy sauce, light soy sauce, fish sauce, and oyster sauce. Stir-fry quickly to coat the noodles evenly with the sauces. Add sugar and freshly ground black pepper. Toss well to combine.
- 7
Push the noodles to the side of the wok and pour the beaten eggs into the cleared space. Scramble the eggs until they are just set, then mix them into the noodles.
- 8
Add the cooked prawns, bean sprouts, and spring onion. Toss everything together until well combined and heated through.
- 9
Divide the Char Kway Teow among serving plates. Serve immediately with lime wedges on the side.