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Char kway teow on a white plate with sauce and chopsticks in the background.

Char Kway Teow

Malaysian stir-fried flat rice noodles are cooked with shrimp, Chinese sausage, egg and bean sprouts, all seasoned with soy sauce and chili paste.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 8 ounces (225g) fresh flat rice noodles
  • 6 ounces (170g) shrimp, peeled
  • 2 eggs
  • 2 Chinese sausages, about 3 ounces (85g) total, sliced
  • 1 cup (100g) bean sprouts
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon chili paste
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
Optional Garnishes
  • Chopped scallions (spring onions) (as needed, to serve)
  • Lime wedges (as needed, to serve)
  • Extra chili paste (as needed, to serve)

Equipment

  • Carbon-steel wok
  • Measuring cups and spoons
  • Wok spatula
  • Chef’s knife
  • Cutting board

Method
 

  1. Prepare all the ingredients before you start cooking. Gently separate the fresh rice noodles; warm them according to the package directions first if they are stiff.
  2. Heat the vegetable oil in a wok over high heat.
  3. Add the garlic and stir briefly until fragrant. Add the shrimp and cook until just opaque. Add the sliced Chinese sausage and stir-fry until lightly browned.
  4. Push the shrimp and sausage to one side of the wok. Crack in the eggs and scramble them quickly.
  5. Add the rice noodles, dark soy sauce, light soy sauce and chili paste. Stir-fry until the noodles are evenly coated and lightly browned in places.
  6. Add the bean sprouts and cook briefly, just until heated, then serve immediately with scallions, lime wedges and extra chili paste if liked.

Notes

  • I always use fresh flat rice noodles, but if you’re using dried noodles, prepare them following the package directions and don’t let them get too soft before stir-frying.
  • Cook in two batches if you're doubling the recipe, so the wok stays hot.
  • A wide heavy skillet can substitute for a wok if you don't have one. Just cook a smaller batch at a time if needed.
  • Traditional Penang char kway teow commonly includes ingredients such as cockles and Chinese chives. I haven't included them here, but add some if you like.
  • Reduce or omit the chili paste if you prefer a milder dish.