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Malaysian char kway teow with smoky flat rice noodles, shrimp, Chinese sausage, egg, bean sprouts, scallions, and chili.

Malaysian Char Kway Teow

Smoky Malaysian flat rice noodles stir-fried with shrimp, Chinese sausage, egg, bean sprouts, and scallions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Malaysian
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowls
  • Tongs
  • Chef's knife

Method
 

Prepare:
  1. Whisk the light soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl.
  2. Keep the noodles, shrimp, sausage, eggs, sprouts, scallions, and garlic beside the wok before cooking.
Stir fry:
  1. 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.
  2. Add the remaining oil and garlic. Add the noodles and sauce and toss quickly for 2 minutes.
  3. Push the noodles aside, add the eggs, and scramble briefly. Fold in the sausage, shrimp, sprouts, and scallions.
  4. Cook for 1 to 2 minutes more until hot and lightly charred.
Serve:
  1. Divide immediately among plates and serve with sliced chilies and lime.

Nutrition

Calories: 560kcalCarbohydrates: 66gProtein: 27gFat: 22gSaturated Fat: 7gCholesterol: 250mgSodium: 1320mgFiber: 3gSugar: 7g

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.

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