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Char Kway Teow Recipe

Malaysian · Main course · 25 min total

A smoky, savory stir-fried noodle dish from Malaysia and Singapore, featuring flat rice noodles, prawns, Chinese sausage, and bean sprouts in a dark soy sauce.

Ingredients

• 200g fresh flat rice noodles (kway teow)
• 100g large prawns, peeled and deveined
• 2 Chinese sausages (lap cheong), sliced diagonally
• 1 cup bean sprouts
• 3 cloves garlic, minced
• 2 eggs
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1 tablespoon lard (optional, for authentic flavor)
• 2 stalks Chinese chives, cut into 2-inch lengths

Instructions

1. Combine dark soy sauce, light soy sauce, fish sauce, sugar, and white pepper in a small bowl; set aside.
2. Heat vegetable oil and lard (if using) in a wok over high heat until smoking.
3. Add garlic and Chinese sausage; stir-fry for 30 seconds until fragrant.
4. Add prawns; stir-fry until pink, about 1 minute.
5. Push ingredients to the side of the wok; crack eggs into the center and scramble briefly.
6. Add noodles and sauce mixture; toss vigorously for 1-2 minutes until noodles are evenly coated and slightly charred.
7. Add bean sprouts and chives; toss for another 30 seconds until just wilted.
8. Serve immediately.

Tips

• Use high heat and work quickly for the best smoky flavor (wok hei).
• If fresh noodles are unavailable, use dried rice noodles soaked in cold water for 30 minutes.
• For extra richness, add a splash of dark soy sauce at the end for color.

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