📝 About This Recipe
Char Kway Teow is the undisputed king of Malaysian street food, a smoky and soul-satisfying stir-fry that translates to 'stir-fried rice cake strips.' This recipe captures the elusive 'Wok Hei' (breath of the wok), balancing the sweetness of dark soy sauce with the savory depth of shrimp paste and the fiery kick of chili. Each bite offers a symphony of textures—from silky flat noodles and crunchy bean sprouts to succulent prawns and savory Chinese sausage.
🥗 Ingredients
The Noodles and Proteins
- 500 grams Fresh flat rice noodles (Kway Teow) (loosened and separated; if refrigerated, bring to room temperature)
- 6-8 pieces Large prawns (peeled and deveined, tails left on)
- 1 link Chinese sausage (Lap Cheong) (thinly sliced on a diagonal)
- 1/2 cup Blood cockles (shucked; optional but authentic)
- 2 large Eggs (at room temperature)
The Aromatics and Vegetables
- 3 cloves Garlic (finely minced)
- 2 handfuls Fresh bean sprouts (washed and drained well)
- 1 bunch Garlic chives (cut into 2-inch lengths)
- 4 tablespoons Lard or Vegetable oil (pork lard provides the most authentic flavor)
The Signature Sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for color and sweetness)
- 1 tablespoon Oyster sauce
- 1-2 tablespoons Chili paste (Sambal Oelek) (adjust to preferred heat level)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and chili paste until well combined. Set this sauce aside.
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2
Ensure your noodles are at room temperature and completely separated. If they are stiff, soak them in warm water for 1 minute, drain, and pat dry.
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3
Heat a heavy-bottomed wok or large cast-iron skillet over high heat until it begins to smoke slightly. This high heat is crucial for 'Wok Hei'.
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4
Add 2 tablespoons of lard or oil to the wok. Swirl to coat the surface. Add the prawns and Chinese sausage slices.
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5
Sear the prawns for about 30 seconds on each side until they just turn pink. Push them to the side of the wok.
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6
Add the minced garlic to the center of the wok and sauté for 10 seconds until fragrant, being careful not to burn it.
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7
Add the rice noodles to the wok. Spread them out as much as possible to maximize contact with the hot surface.
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8
Pour the prepared sauce over the noodles. Using a spatula, toss vigorously for 1-2 minutes on high heat until the noodles are evenly coated and start to char slightly.
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9
Push the noodle mixture to one side of the wok. Add another tablespoon of oil to the empty space and crack the eggs into it.
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10
Break the yolks and let the eggs cook for 15 seconds, then fold the noodles back over the eggs and toss together.
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11
Add the bean sprouts, garlic chives, and cockles (if using). These require very little cooking time.
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12
Perform a final high-heat toss for 30-45 seconds. The bean sprouts should be slightly wilted but still crunchy.
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13
Taste and adjust seasoning with an extra dash of soy sauce if needed. Remove from heat immediately.
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14
Plate the noodles while steaming hot, ensuring the prawns and sausage are visible on top for a beautiful presentation.
💡 Chef's Tips
Cook in small batches; stir-frying more than two servings at once will lower the wok temperature and result in soggy noodles. Use pork lard and crispy lard croutons for the most traditional, rich flavor profile. Do not over-soak the noodles if using fresh ones, as they will break apart during the vigorous stir-frying process. If you cannot find fresh Kway Teow, use dried flat rice sticks—rehydrate them in cool water until pliable but still firm (al dente) before frying. Keep all your ingredients prepped and within arm's reach; the actual frying process happens very quickly.
🍽️ Serving Suggestions
Serve on a plate lined with a cleaned banana leaf for an authentic street-food aesthetic and a subtle aroma. Pair with a side of pickled green chilies in soy sauce to cut through the richness of the dish. A cold glass of Malaysian Calamansi Lime juice or Teh Tarik (pulled tea) complements the spicy and smoky flavors perfectly. For extra heat, serve with a small dollop of extra sambal on the side of the plate.