COPPER🇲🇾 Malaysia
Char kway teow recipe
Savor the rich flavors of this classic stir-fried noodle dish!
Ingredients
- 400 g flat rice noodles
- 300 g prawns
- 100 g Chinese sausage
- 150 g bean sprouts
- 4 garlic
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tbsp vegetable oil
- 2 eggs
- 1 tsp chili paste
How to make Char kway teow
- Soak 400 g of flat rice noodles in warm water for 30 minutes until softened.
- Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering.
- Add 2 minced garlic cloves to the wok and sauté for about 30 seconds until fragrant.
- Add 100 g of prawns and 100 g of sliced Chinese sausage, stir-frying for 4-5 minutes until cooked through.
- Push the prawns and sausage to one side of the wok and crack in 1 egg.
- Scramble the egg in the wok until fully cooked, approximately 2 minutes.
- Add the drained noodles, 150 g of bean sprouts, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of chili paste to the wok.
- Stir-fry everything together for 2-3 minutes until heated through and well combined.
- Remove from heat and let it rest for a minute before serving.
- Serve hot, garnished with extra bean sprouts if desired.
What is Char kway teow?
Char kway teow is a traditional dish from Malaysia, cooked in a pan, and takes about 30 minutes from start to finish. It is built around flat rice noodles, prawns and bean sprouts. The recipe below uses 10 ingredients and is written out step by step.
How long does Char kway teow take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on flat rice noodles. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Char kway teow?
Wok heat is essential for achieving that perfect char flavor.
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