char kway teow

Recipe video above. Epic Malaysian street food favourite - made at home! Use the Base Recipe if you're a capable cook with a powerful gas stove and a good cast iron wok or large heavy based skillet. Otherwise, I recommend using the Easier Method.&nbsp;

Char Kway Teow

rice

lard

vegetable oil (, separated)

garlic (, finely chopped)

Chinese sausage / Lup Chong Sausage (, sliced thinly on the diagonal (Note 3))

garlic chives (,

bean sprouts

eggs (, whisked)

tsp dark soy sauce ((Note 6))

tsp light soy ((Note 6))

tsp oyster sauce ((Note 6))

tsp kecap manis / sweet soy sauce ((Note 6))

Mix Sauce together.

Do not attempt to pull noodles apart while cold and hard - they break.&nbsp;

Place whole packet in microwave, heat on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed.

Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.

If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.

Cook using Base Recipe (capable cooks) or Easier Method.

Noodles:

Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok.

When it starts smoking, add prawns. Cook for 30 seconds.

Add garlic, stir for 10 seconds.

Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video).

Add Chinese sausage and fish cake, toss or gently fold 4 times.

Add bean sprouts and garlic chives, toss or gently fold 6 times.

Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set - about 1 minute. Use wooden spoon to chop it up roughly.

Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.

Serve immediately!

Cooking - BASE Recipe:

Heat 1 tbsp oil in a large non stick skillet over high heat.

When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl

Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl.

Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl.

Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl.

Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles.

Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over.

Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.

Remove from stove and serve immediately.

Cooking - EASIER Method:

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

(80 milliliters) sunflower oil

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

Char Kway Teow is a classic rice noodle dish from Malaysia. Wok hay flavor, charred rice noodles and unique ingredients make this Char Kway Teow a must-try!

Char Kway Teow Malaysian Rice Noodle Stir-fry

rice noodles fresh rice noodles

soy sauce

fish sauce

shrimp paste or shrimp sauce

oyster sauce

white pepper

sugar

vegetable oil ((divided))

Chinese sausages

garlic ((sliced))

shrimp ((115 grams, 31 to 40 size))

fish cake

garlic chives

shaoxing wine ((optional))

egg ((lightly beaten))

mung bean sprouts ((170 grams))

Soak the dried noodles in warm water for 30 to 45 minutes. Transfer to a colander and let the excess water drain. If you have fresh rice noodles, cut them into 1½-inch wide strips, and set them aside. You can even try making your own rice noodles at home using Judy’s recipe for Homemade Rice Noodles.

Add 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp paste, 1 tablespoon oyster sauce, ⅛ teaspoon ground white pepper, and 1 teaspoon sugar in a small bowl. Mix until combined, and set aside.

Heat your wok to medium heat, and spread 1 tablespoon of vegetable oil around the perimeter of your wok. Add the sliced Chinese sausages and stir-fry for 20 seconds.

Add the 2 cloves of sliced garlic, the shrimp, and the fish tofu. Continue stir-frying for another 20 seconds.

Now, turn the wok to high heat. Spread 1 tablespoon shaoxing wine around the perimeter of the wok.

Stir-fry for another 15 seconds. Add the noodles. Gently fold them into the rest of the ingredients. Gather everything in the middle of the wok to let the sides of the wok superheat. Pour the sauce mixture evenly over the noodles, and spread another tablespoon of vegetable oil around the perimeter of the wok.

Next, add the garlic chives. Gently mix the noodles (to minimize breakage) while spreading them around the perimeter of the wok to get that wok hay sear from the superheated sides of the wok. Because of the hot wok and the oil, the rice noodles shouldn’t stick.

While the noodles are searing, work quickly to create a space at the bottom of the wok and add the last tablespoon of oil with the slightly beaten egg. Stir the egg around for 15 seconds to cook it and break it up. You may want to pre-cook the egg the first time if you are more of a beginner cook!

Next add the mung bean sprouts and gently mix everything together for 1 minute.

If your Char Kway Teow looks dry, sprinkle 2 tablespoons of water over the noodles while stir-frying. You can also add a bit more vegetable oil if you like. Serve your Char Kway teow with chlli garlic paste or homemade chili oil on the side.

Though literally translated as ‘stir-fried rice cake strips’, this flavourful noodle dish is the definition of delicious Southeast Asian comfort food.

kway teow noodles – flat rice noodles – Hor Fun

large shelled and deveined prawns

Chives

spring onion

tbsp finely chopped garlic

eggs

tsp sambal or Chili paste

tbsp Kecap Manis (Sweet Soy Sauce)

chicken stock

salt

tbsp cooking oil

https://www.youtube.com/watch?v=k7ZZ087MCUM

Char Kway Teow Recipe

Penang 'Char Kuey Teow' is a delicious and popular noodle dish with a smoky flavour and is considered a national favourite of Malaysians and Singaporeans alike. This is the most requested recipe on Nyonya Cooking.

(Penang) Char Kuey Teow

tbsp light soy sauce

tbsp dark soy sauce

0.5 tbsp oyster sauce

tsp sugar

0.5 tsp pepper

tbsp oil

Chinese sausage(s)

tbsp chilli paste (cili boh)

garlic clove(s)

prawns

rice noodles

egg(s)

chives

Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.

Heat wok over high heat. Add oil into wok. Add slices of Chinese sausage, minced garlic and chilli paste. Sauté until fragrant. 
Note: This portion is for 2 persons.

Sauté prawns and fish cake for about 30 seconds.

Add noodles to wok and quickly stir-fry them while adding few spoonfuls of sauce at a time. Then, add an egg to the noodles.

Finally, add chopped Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked. 

Serve hot and enjoy it as it is or with raw 'sambal belacan'.

https://www.youtube.com/embed/BX1r61GzlJg

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Char kway teow

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Top 5 char kway teow recipes from across the web

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Char Kway Teow

Char kway teow

Char Kway Teow Malaysian Rice Noodl...

Char Kway Teow

(Penang) Char Kuey Teow

The most viewed char kway teow recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine