Char Kway Teow

Char Kway Teow is a popular stir-fried noodle dish from Malaysia, packed with bold flavors and contrasting textures. It features flat rice noodles, succulent shrimp, crunchy bean sprouts, and savory Chinese sausage. The hallmark of a great Char Kway Teow is the wok hei, or breath of the wok, giving the dish its distinctive smoky aroma. This beloved street food staple offers a taste of Malaysian culinary tradition with every bite, making it a delightful choice for a hearty meal or a quick snack.

Ingredients

• 10 oz flat rice noodles
• 8 oz shrimp, peeled and deveined
• 4 oz Chinese sausage, sliced
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 cloves garlic, minced
• 2 Tbsp dark soy sauce
• 1 Tbsp light soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp fish sauce
• 1 tsp sugar

Instructions

1. Soak flat rice noodles in hot water for 15 minutes, then drain and set aside.
2. Heat 2 Tbsp of oil in a wok over high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
3. Add sliced Chinese sausage and peeled, deveined shrimp to the wok. Stir-fry until the shrimp turn pink, around 2-3 minutes.
4. Push the ingredients to one side of the wok. Pour beaten eggs into the empty space, let them set slightly, then scramble them gently.
5. Add the drained noodles, bean sprouts, dark soy sauce, light soy sauce, oyster sauce, and fish sauce to the wok. Stir-fry everything until well combined, ensuring the noodles are evenly coated with the sauces.
6. Sprinkle in the sugar and stir well. Taste and adjust the seasoning if needed.
7. Serve immediately, savoring the unique smoky flavors of Char Kway Teow.

Keywords: Dinner, Stir-Fry, Noodles, Shrimp, Street Food, Main Course, Malaysian

Spice Rack: Garlic, Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, Fish Sauce

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