Char Kway Teow (malaysian-style Char Kway Teow)

Char Kway Teow is a popular Malaysian stir-fried noodle dish that is both flavorful and satisfying. This recipe brings the authentic taste of Malaysian street food to your kitchen, perfect for a delicious meal any time of the day.

Char Kway Teow (malaysian-style Char Kway Teow)

Ingredients

  • 12 oz fresh rice noodles
  • 2 eggs
  • 8 large prawns
  • 4 Chinese sausages
  • 4 cloves garlic
  • 4 shallots
  • 2 tbsp soy sauce
  • 2 tbsp sweet soy sauce
  • 1 tbsp chili paste
  • 1/2 cup bean sprouts
  • 1/4 cup chives
  • 4 tbsp vegetable oil

Instructions

  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
  2. Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the prawns and stir-fry until they turn pink. Remove and set aside.
  3. Add the Chinese sausages to the wok and stir-fry until they release their oils. Remove and set aside.
  4. Heat the remaining 2 tablespoons of vegetable oil in the wok. Add the garlic and shallots, and stir-fry until fragrant.
  5. Push the garlic and shallots to one side of the wok, crack in the eggs, and scramble until just set.
  6. Add the soaked rice noodles, soy sauce, sweet soy sauce, and chili paste to the wok. Stir-fry for 2-3 minutes.
  7. Return the prawns and Chinese sausages to the wok. Add the bean sprouts and chives, and stir-fry for another 2-3 minutes.
  8. Adjust the seasoning to taste, then serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
60g
Protein
12g
Fat
18g

Supplies

Wok Cutting board Knife Measuring spoons Measuring cups

Tools

Stovetop

Serving suggestions

Serve the Char Kway Teow with a side of sambal belacan and a wedge of lime for an authentic Malaysian dining experience.

Tips & tricks

For the best results, use fresh rice noodles and high heat when stir-frying to achieve the perfect charred flavor.

Cost

$15