Char Kway Teow, a beloved staple of Southeast Asian street food, captures the essence of its vibrant culinary culture. Originating from Malaysia, Singapore, and Indonesia, this mouthwatering dish features flat rice noodles stir-fried to perfection with a medley of ingredients including prawns, Chinese sausage, eggs, and bean sprouts. Each bite offers a tantalizing blend of flavors, enhanced by the smoky aroma imparted by high-heat cooking and the rich taste of soy sauce and chili. Often garnished with fresh lime or a side of sambal, Char Kway Teow is a delightful culinary experience that showcases the heart and soul of Southeast Asian cuisine.
Char Kway Teow
Char Kway Teow is a popular stir-fried noodle dish from Southeast Asia, particularly Malaysia, Singapore, and Indonesia. It typically includes flat rice noodles stir-fried with soy sauce, chili, prawns, egg, Chinese sausage, bean sprouts, and chives, often cooked in pork fat for added flavor. The dish is known for its smoky aroma, achieved through high-heat cooking, and is often garnished with lime or served with sambal.
Ingredients
- 200 g flat rice noodles kway teow
- 100 g yellow egg noodles
- 100 g prawns peeled and deveined
- 100 g Chinese lap cheong sausage, thinly sliced
- 100 g bean sprouts rinsed and drained
- 2 eggs lightly beaten
- 2 cloves garlic minced
- 2-3 stalks Chinese chives kuchai, cut into 2-inch lengths
- 2 tablespoons lard or vegetable oil
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1-2 teaspoons chili paste optional
- Fish sauce to taste
- White pepper to taste
- Lime wedges for serving
Instructions
Prepare the Ingredients:
- Soak the flat rice noodles in warm water until they are softened, then drain and set aside.
- Blanch the yellow egg noodles in boiling water for 1 minute, then drain and set aside.
- If using Chinese lap cheong, blanch the sausage slices in boiling water for 1 minute to remove excess oil, then drain and set aside.
Cook the Prawns:
- Heat 1 tablespoon of lard or oil in a large wok over high heat.
- Add the prawns and stir-fry until they are just cooked. Remove and set aside.
Stir-fry:
- In the same wok, add the remaining lard or oil.
- Add the minced garlic and stir-fry until fragrant.
- Add the lap cheong slices and stir-fry for another minute.
Add the Noodles:
- Add the softened flat rice noodles and yellow egg noodles to the wok.
- Stir-fry to combine the ingredients evenly.
Season:
- Add the dark soy sauce, light soy sauce, oyster sauce, sugar, and chili paste (if using).
- Stir-fry to coat the noodles with the sauces.
Cook the Eggs:
- Push the noodles to one side of the wok.
- Pour the beaten eggs into the empty side of the wok and scramble until they are just set, then mix them into the noodles.
Add Vegetables and Prawns:
- Add the bean sprouts and Chinese chives.
- Return the cooked prawns to the wok.
- Stir-fry for another 1-2 minutes until everything is well combined and heated through.
Final Seasoning:
- Add fish sauce and white pepper to taste.
- Give it a final toss to mix everything together.
Serve:
- Transfer the Char Kway Teow to a serving plate.
- Serve hot with lime wedges on the side.
