Char Kway Teow
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 - 3 people
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Calories
522 kcal
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Course
Main Course
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Cuisine
Malaysian
Char Kway Teow
Description
Char Kway Teow uses wide, flat fresh rice noodles that require careful warming to avoid breakage before stir-frying. The noodles are cooked in lard and oil which delivers characteristic flavor and a slight glossy finish. Prawns, thinly sliced Chinese sausage, and fish cake add texture and savory depth, while garlic chives and bean sprouts provide freshness and crunch.
The sauce consists of dark soy sauce, light soy sauce, oyster sauce, and kecap manis (sweet soy sauce), combining umami with sweetness and saltiness. Eggs are scrambled in during cooking, coating the noodles and adding richness. The dish achieves a balance of smoky wok flavor, tender noodles, and varied protein and vegetable textures.
Char Kway Teow is best cooked in batches to maintain high heat and avoid overcrowding the wok. The dish can be served as a generous main course, with portions adjusted for fewer or more servings. Adjust sauce quantities to tasting and ingredient availability, and substitute proteins as desired while maintaining the balance of flavors and textures.
Ingredients
- 500 g / 1 lb rice noodle Note 1, fresh, wide
- 2 tbsp lard , or vegetable oil (Note 2)
- 2 tbsp vegetable oil , separated
- 10 prawns shelled and deveined, or shrimp, small
- 2 garlic finely chopped, cloves
- 1 Chinese sausage sliced thinly on the diagonal (Note 3, or Lup Chong Sausage
- 5 cm / 2" fish cake sliced thinly (Note 4, fried piece
- 20 garlic chives cut into 4 pieces (Note 5, stems
- 2 1/2 cups bean sprout
- 2 egg whisked
Sauce:
- 5 tsp dark soy sauce (Note 6)
- 4 tsp light soy sauce Note 6
- 2 tsp oyster sauce (Note 6)
- 4 tsp kecap manis Note 6, or sweet soy sauce
Instructions
- Mix Sauce together.
Noodles:
- Do not attempt to pull noodles apart while cold and hard - they break.
- Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed.
- Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.
- If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.
- Cook using Base Recipe (capable cooks) or Easier Method.
Cooking - BASE Recipe:
- Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok.
- When it starts smoking, add prawns. Cook for 30 seconds.
- Add garlic, stir for 10 seconds.
- Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video).
- Add Chinese sausage and fish cake, toss or gently fold 4 times.
- Add bean sprouts and garlic chives, toss or gently fold 6 times.
- Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly.
- Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.
- Serve immediately!
Cooking - EASIER Method:
- Heat 1 tbsp oil in a large non stick skillet over high heat.
- When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl
- Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl.
- Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl.
- Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl.
- Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles.
- Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over.
- Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.
- Remove from stove and serve immediately.
Notes
- Do not scale up this recipe; cook multiple batches instead to maintain flavor and texture.
- Warm fresh wide rice noodles gently to avoid breakage; avoid boiling or soaking to prevent them from falling apart.
- Lard adds traditional flavor but can be substituted with vegetable oil if unavailable.
- Chinese sausage provides sweetness and caramelization; it can be substituted with bacon or char siu but changes the traditional flavor.
- Garlic chives can be replaced with regular chives or green onions if unavailable.
- The sauces are essential for authentic taste; dark soy sauce should not be substituted to keep flavor balance.
- Alternatives for proteins include chopped chicken thighs, tofu, and different types of sausages for variation.
- Serves 2 very generously or 3 sensible servings; nutritional estimates approximate due to ingredient variability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522cal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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