Malaysian Char Kway Teow
Smoky Malaysian flat rice noodles stir-fried with shrimp, Chinese sausage, egg, bean sprouts, and scallions.
Equipment
- Wok or large skillet
- Spatula
- Small bowls
- Tongs
- Chef's knife
Ingredients
Stir Fry
- 14 oz flat rice noodles fresh or softened dried
- 8 oz large shrimp peeled and deveined
- 6 oz Chinese sausage thinly sliced
- 2 large eggs lightly beaten
- 2 cups bean sprouts rinsed
- 4 large scallions cut into pieces
- 2 tbsp neutral oil divided
- 2 cloves garlic minced
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
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.
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.
Nutrition
Calories: 560kcalCarbohydrates: 66gProtein: 27gFat: 22gSaturated Fat: 7gCholesterol: 250mgSodium: 1320mgFiber: 3gSugar: 7g