Char kway teow
malaysianStir-fried noodle dish from Singapore made with wide rice noodles stir-fried with a mix of ingredients such as shrimp, eggs, bean sprouts, Chinese sausage, and fish cake.
Main ingredients
Recipe
Ingredients
- 3 spring onion
- 8 Chinese chive(s)
- 2 Chinese sausage(s)
- 150 g fried fish cake
- 2 tbsp lard
- 10 shrimp
- 2 egg(s)
- 300 g dried rice noodles
- 2 tbsp sweet soy sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 1 handful mung bean sprout(s)
Instructions
Preparing the ingredients:
- 1Cook the dried rice noodles following the instructions on the package.
- 2Thinly slice the spring onions.
- 3Cut the Chinese chives into pieces about 3 cm long.
- 4Slice the Chinese sausages diagonally.
- 5Slice the fried fish cake.
- 6Peel the shrimp and remove the dorsal vein.
Preparing the char kway teow:
- 7Place a wok or large pan over high heat.
- 8Heat the lard or oil in the wok, then add the Chinese sausage and sauté for 1 minute.
- 9Add the white parts of the spring onions, the fish cake, and the shrimp, then stir-fry for 1 minute.
- 10Add the rice noodles, mix well, and cook for 1 minute.
- 11Push the ingredients to one side of the wok, crack the eggs into the empty space, and scramble them quickly.
- 12Add the Chinese chives, cook for another minute, then pour the sauces (sweet soy sauce, oyster sauce, and light soy sauce) around the edges of the wok to intensify the flavors.
- 13Mix everything together and continue cooking for 1 minute, before adding the bean sprouts and chili paste.
- 14Finally, add the green parts of the spring onions, mix one last time, and serve immediately.
About this dish
Char kway teow is a stir-fried noodle dish originating from Singapore, also very popular in Indonesia and Malaysia. It is made with wide rice noodles (kway teow), stir-fried over high heat in a wok with shrimp, bean sprouts, Chinese sausage, eggs, fish cake, and sometimes clams. Everything is seasoned with a flavorful blend of light soy sauce, dark soy sauce, oyster sauce, and sometimes chili paste, giving it a dark color and a characteristic smoky flavor. This dish is renowned for its chewy texture, its balance between sweet, salty, and spicy, and the famous "wok hei" flavor, a slightly charred taste obtained through high-heat cooking. Char kway teow is often enjoyed at hawker centers (street food courts) and remains a staple of street food in Southeast Asia.
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