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Flavorful Char Kway Teow Recipe

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An easy and authentic Malaysian street food recipe featuring smoky flat rice noodles with shrimp, Chinese sausage, and a perfect balance of sweet, salty, and spicy flavors.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles (kway teow), fresh preferred or dried soaked in warm water
  • 2 large eggs, lightly beaten
  • 6–8 medium shrimp, peeled and deveined (substitute with chicken or tofu for variations)
  • 1 small Chinese sausage (lap cheong), thinly sliced
  • 1 cup fresh bean sprouts
  • 3 cloves garlic, finely minced
  • 1/4 cup chopped chives
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • Chili paste or fresh chilies to taste (optional)
  • 2 tablespoons vegetable oil or lard
  • Pinch of white pepper

Instructions

  1. If using fresh flat rice noodles, gently separate them by hand to avoid tearing. For dried noodles, soak in warm water for about 20 minutes or until pliable, then drain well.
  2. In a small bowl, combine light soy sauce, dark soy sauce, and oyster sauce. Set aside.
  3. Heat the wok or cast iron skillet over high heat and add 2 tablespoons of oil or lard until shimmering.
  4. Add sliced Chinese sausage and shrimp. Stir-fry for 1-2 minutes until shrimp start turning pink and sausage releases fragrant oils. Remove and set aside.
  5. Add minced garlic to the hot wok and fry for about 15 seconds until golden and aromatic, being careful not to burn it.
  6. Pour in the beaten eggs, swirling the wok to create a thin omelet. When the eggs are almost set, scramble lightly with your spatula.
  7. Toss the noodles into the wok with the eggs. Immediately pour in the sauce mixture. Stir-fry vigorously for 2-3 minutes, ensuring noodles are coated and heated through.
  8. Return sausage and shrimp to the wok along with bean sprouts and chives. Stir-fry for another 1-2 minutes, keeping bean sprouts crisp but warmed.
  9. Sprinkle a pinch of white pepper and add chili paste or fresh chilies if using. Give everything a final toss and transfer to serving plates hot off the wok.

Notes

Use high heat to achieve the smoky ‘wok hei’ flavor. Avoid overcrowding the wok and cook in batches if necessary. Fresh noodles and crunchy bean sprouts are essential for texture. Substitute Chinese sausage with smoked sausage or bacon if unavailable. For vegetarian version, replace shrimp and sausage with tofu and shiitake mushrooms and use vegetarian oyster sauce.

Nutrition

Keywords: Char Kway Teow, Malaysian street food, flat rice noodles, shrimp noodles, wok hei, easy stir-fry, authentic Malaysian recipe

Find it online: https://goldensimmer.com/flavorful-char-kway-teow-recipe-easy-authentic-malaysian-street-food-guide/