Char kway teow is a famous Malaysian stir-fried noodle dish where flat rice noodles are cooked quickly over high heat with shrimp, egg, sausage, and bean sprouts.
The wok should be hot and the ingredients ready before cooking so the noodles pick up a smoky char without becoming soft.
Cook in two batches if your skillet is small. Crowding traps steam and makes the noodles less smoky.
Serving Suggestions
Serve immediately with sliced chilies, lime, and a small dish of sambal. Keep the portion casual and hot from the pan.
Recipe Notes
Char kway teow is best fresh. Prep all ingredients ahead and stir-fry leftovers briefly over high heat.
Malaysian Char Kway Teow
Smoky Malaysian flat rice noodles stir-fried with shrimp, Chinese sausage, egg, bean sprouts, and scallions.
Ingredients
Equipment
Method
Prepare:
- Whisk the light soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl.
- Keep the noodles, shrimp, sausage, eggs, sprouts, scallions, and garlic beside the wok before cooking.
Stir fry:
- Heat half the oil in a wok over high heat. Cook the sausage and shrimp for 2 to 3 minutes, then transfer to a plate.
- Add the remaining oil and garlic. Add the noodles and sauce and toss quickly for 2 minutes.
- Push the noodles aside, add the eggs, and scramble briefly. Fold in the sausage, shrimp, sprouts, and scallions.
- Cook for 1 to 2 minutes more until hot and lightly charred.
Serve:
- Divide immediately among plates and serve with sliced chilies and lime.
Nutrition
Notes
- Fresh rice noodles give the best texture.
- Do not overwork softened dried noodles or they may break.
- Add a little sambal at the table for heat.
