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Malaysian char kway teow noodles with bean sprouts and egg

Char Kway Teow

Char kway teow is a Malaysian stir-fried noodle dish made with flat rice noodles, shrimp, egg, Chinese sausage and bean sprouts tossed in soy sauce and chili paste. The noodles cook quickly in a hot wok, developing a lightly smoky flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 8 ounces (225g) flat rice noodles
  • 6 ounces (170g) shrimp, peeled
  • 2 eggs
  • 2 Chinese sausages, 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)
  • lime wedges
  • extra chili paste

Method
 

  1. Heat oil in a wok over high heat.
  2. Add garlic and stir briefly until fragrant.
  3. Add shrimp and cook until just opaque.
  4. Add sliced Chinese sausage and stir fry until lightly browned.
  5. Push ingredients to the side and crack in the eggs. Scramble quickly.
  6. Add the rice noodles and toss with soy sauces and chili paste.
  7. Stir fry until the noodles are evenly coated and slightly charred in places.
  8. Add bean sprouts and toss briefly.
  9. Serve immediately with scallions and lime.

Notes

  • A wok helps create the high heat needed for proper stir-frying.