Description

Char Kway Teow is a popular Malaysian and Singaporean street food featuring stir-fried flat rice noodles with garlic, prawns, Chinese sausage, eggs, and bean sprouts, all tossed in a rich, savory sauce and infused with the signature smoky aroma of wok hei.

Ingredients

8 oz flat rice noodles (fresh or soaked if dried)
2 cloves garlic, minced
2 eggs
6–8 prawns or shrimp, peeled and deveined
1 Chinese sausage, thinly sliced
1 cup bean sprouts
1/4 cup chives or scallions, cut into 2-inch pieces
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp chili paste or sliced red chili (optional)
2 tbsp cooking oil (lard, vegetable, or peanut oil)

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Instructions

Prepare all ingredients in advance as the cooking process is quick.
Heat a wok over high heat until very hot. Add oil and swirl to coat.
Add garlic and stir-fry for a few seconds until fragrant.
Add Chinese sausage and stir-fry until slightly browned and aromatic.
Push sausage aside and add prawns. Cook until just pink and set aside in the wok.
Crack in eggs and scramble lightly until just set.
Add the noodles and toss everything together using tongs or a spatula.
Add soy sauce, dark soy sauce, oyster sauce, fish sauce, and chili paste (if using). Stir well to coat noodles evenly.
Add bean sprouts and chives. Toss quickly for 30 seconds to retain crispness.
Remove from heat and serve immediately while hot and smoky.

Notes

Use fresh or properly soaked rice noodles to prevent breakage.Do not overcrowd the pan; cook in batches if needed.Adjust chili level to taste or omit for a mild version.Prep ingredients ahead to ensure quick stir-frying at high heat.For a richer flavor, use lard instead of vegetable oil.

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5g
Sodium: 980mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 28g
Cholesterol: 210mg