Teresa's Recipes
Char Kway Teow
Char Kway Teow is a beloved Malaysian street food that tantalizes your taste buds with its rich, smoky flavors. This stir-fried noodle dish features flat rice noodles that are expertly cooked and tossed with succulent shrimp, savory Chinese sausage, and crunchy bean sprouts. Each bite is an explosion of flavor, enhanced by the umami of soy sauces and a hint of spice from chili paste. Often enjoyed in bustling hawker centers, this dish is a culinary experience that showcases the vibrant street food culture of Malaysia, evoking memories of sizzling woks and the aroma of street vendors cooking under the warm tropical sun.
Ingredients
- 8 ounces, soaked Flat rice noodles
- 8 ounces, peeled and deveined Shrimp
- 4 ounces, sliced thinly Chinese sausage
- 1 cup Bean sprouts
- 2, beaten Eggs
- 4 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon, or to taste Chili paste
- 2, chopped Green onions
- for serving Lime wedges
Dietary Notes
- Servings: 2-3
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 18g
- Carbs: 50g
- Protein: 25g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Soak the flat rice noodles in hot water for about 10 minutes until softened. Drain and set aside.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering.
- Add the minced garlic and stir-fry for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp and sliced Chinese sausage to the pan. Stir-fry until the shrimp turns pink and the sausage is slightly caramelized, approximately 2-3 minutes.
- Push the ingredients to one side of the pan and crack the beaten eggs into the empty space. Scramble the eggs until just cooked through, then mix them with the other ingredients.
- Add the drained flat rice noodles to the pan and stir-fry for 2-3 minutes, ensuring the noodles are well coated with the flavors and heated through.
- Pour in the dark soy sauce, light soy sauce, fish sauce, sugar, and chili paste (adjust to your spice preference). Stir-fry for an additional 2 minutes, allowing the noodles to absorb the sauces.
- Finally, add the bean sprouts and chopped green onions, stirring for 1-2 minutes until the bean sprouts are slightly wilted but still crunchy.
- Remove from heat and serve hot with lime wedges on the side for an added zesty kick.
Tips
- For a vegetarian version, substitute shrimp and Chinese sausage with tofu and extra vegetables.
- Feel free to add other proteins such as chicken or beef to suit your taste.
- Using a well-seasoned wok will enhance the smoky flavor of the dish.