Char Kway Teow
Dive into the irresistible flavors of Char Kway Teow, a celebrated stir-fried noodle dish hailing from Southeast Asia. Packed with flat rice noodles, succulent prawns, savory Chinese sausage (lap cheong), and a medley of aromatics like garlic and chives, this recipe delivers the perfect balance of smoky, umami-rich, and slightly spicy flavors. The signature mix of dark soy sauce, light soy sauce, and oyster sauce envelops every strand of noodle, while the addition of bean sprouts and eggs adds a delightful contrast of textures. Perfect for a quick weeknight dinner, this iconic street food is ready in just 35 minutes, offering a taste of authentic Malaysian and Singaporean cuisine right at home.
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Recipe Information
Ingredients
- 400 grams Flat rice noodles
- 200 grams Large prawns, peeled and deveined
- 2 pieces Chinese sausage (lap cheong), sliced thinly
- 2 large Eggs
- 100 grams Bean sprouts
- 3 cloves Garlic, minced
- 1 bunch Chives, cut into 5 cm lengths
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Chili paste
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Soak the flat rice noodles in hot water for about 8-10 minutes, or until they are softened and pliable. Drain and set aside.
In a small bowl, mix together dark soy sauce, light soy sauce, and oyster sauce. Set aside the sauce mixture.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the Chinese sausage slices and stir-fry for 2-3 minutes until they release their oil and turn slightly crispy. Remove and set aside.
In the same wok, add another tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Push the garlic to the side, increase the heat to high, and add the prawns to the wok. Stir-fry the prawns until they turn pink and are just cooked, about 2 minutes. Remove and set aside with the sausage.
Add the remaining tablespoon of oil to the wok. Crack the eggs directly into the pan and allow them to cook undisturbed for a few seconds, then break the yolks and scramble them gently.
Add the drained noodles to the wok, followed by the sauce mixture. Stir-fry quickly, ensuring the noodles are well coated with sauce without breaking them.
Return the cooked prawns and sausage to the wok. Add the bean sprouts, chives, and chili paste. Stir-fry all the ingredients together for another 2 minutes, until everything is heated through.
Season with salt and white pepper to taste. Mix well and serve immediately, garnishing with extra chives if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
