Char Kway Teow

Name: Char Kway Teow
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian & Malaysian
Ingredients: 300g flat rice noodles (hor fun); 100g fresh shrimp; 50g Chinese sausage (lap cheong - sliced thinly); 1 cup bean sprouts; 2 tbsp dark soy sauce; 1 tbsp light soy sauce

Flat rice noodles stir-fried over a blazing wok with lap cheong, prawns, bean sprouts, and egg — smoky wok hei in every bite.

20 minutes

Serves 3

Main

Contains common allergens

Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Separate the flat rice noodles so they don't clump together in the wok.

2
Heat a wok over extremely high heat with 1 tbsp of oil or lard, then add the sliced Chinese sausage and shrimp. Stir-fry for 1 minute.
3
Push the ingredients aside, crack in an egg, and quickly scramble it.
4
Add the noodles and toss immediately to prevent sticking.
5
Pour in the dark and light soy sauces, tossing rapidly to distribute the color and achieve a smoky 'wok hei' flavor.
6
Throw in the bean sprouts and chives, stir-fry for 30 seconds to keep them crunchy, and serve hot.

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