Quick & Easy Malaysian Char Kway Teow
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
1179 kcal
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Course
Main Course
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Cuisine
Asian
Quick & Easy Malaysian Char Kway Teow
Description
This recipe uses fresh rice noodles that are warmed to separate strands, or soaked dried noodles as a substitute. Pork belly is fried with garlic until crisp, imparting flavorful fat for the noodles. The noodles are added to absorb this rendered oil, lending depth to the dish. Chinese chives and bean sprouts contribute freshness and crunch. Eggs are introduced by scrambling them in the pan before mixing with the other ingredients. The char kway teow sauce, made from dark soy sauce, sweet soy sauce, and oyster sauce, is poured in last and gently tossed with all components, coating the noodles evenly. The cooking technique focuses on moderate heat to blend flavors and maintain texture without burning the noodles.
Ingredients
- 2 lb fresh rice noodles or sub with dried rice noodles
- ½ lb pork belly diced
- 2.5 cups bean sprout rinsed under cold water
- 2 cups garlic chives chopped
- 2 egg
- 4 cloves garlic minced
- 2-3 teaspoon Chili garlic sauce optional
- 1 teaspoon vegetable oil or any neutral oil
Char Kway Teow Noodle sauce:
- 2 tablespoon dark soy sauce (add more if you want saltier)
- 1 tablespoon Sweet soy sauce (add more if you want it sweeter)
- 3 tablespoon oyster sauce
Instructions
- In a small bowl, combine together noodle sauce ingredients as listed. Set aside.
- If fresh rice noodles are stuck together, microwave rice noodles in a microwave safe bowl for 2-3 minute intervals until they become warm and pliable allowing them to cool down to touch. Once you can touch them, gently peel them apart. You may need to microwave them multiple times until you're able to peel them all apart. If you're using dried rice noodles, soak them in hot boiling water for 1 minute until firm but limp. Strain immediately.
- Heat a large pan on medium high heat, add vegetable oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.
- Reduce to medium heat. Gently toss in strained noodles and let the noodles absorb the oil for flavour.
- Toss in Chinese chives and bean sprouts.
- Sweep everything to the side of pan. Pour in your eggs and give it a good scramble. Then toss with the noodles.
- Pour in your noodle sauce and gently toss together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional). Tip: use two spatulas to help you toss the noodles to avoid breaking them.
- Serve with more chili sauce as desired and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1179 kcal
% Daily Value*
| Calories | 1179kcal | 59% |
| Carbohydrates | 201g | 67% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1038mg | 43% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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