Char kway teow

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This classic stir fried noodle dish is quick to make and packed with tasty savory flavor.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Lunch, Main Course

Cuisine: Malaysian, Singaporean

Servings:

Calories: 305kcal

Author: Caroline

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Ingredients

For the sauce

½ tablespoon dark soy sauce
1 tablespoon light soy sauce
½ tablespoon fish sauce
2 teaspoon oyster sauce
½ teaspoon sugar
1 pinch white pepper

For rest of dish

8 oz fresh flat rice noodles or approximately half weight dried rice noodles
2 stems garlic chives also known as Chinese chives
2 cloves garlic
1 Chinese sausage lap chang
1 egg
1 tablespoon vegetable oil
4 oz shrimp prawns (weight without shell and head)
2 oz bean sprouts

Instructions

Get everything prepared before cooking as it cooks really quickly. Mix together the sauce ingredients - dark and light soy sauces, fish sauce, oyster sauce, sugar and white pepper - in a small bowl and set aside. If using dry noodles, soak them in very hot (not quite boiling) water until they rehydrate and are pliable. No need to cook as such. Cut the chives into lengths of around 1 inch (2 ½cm), trimming off either end. Finely chop the garlic and cut the sausage in thin slices, ideally cut on diagonal. Lightly beat the egg in a small bowl and set aside.
Warm the oil in a wok or wide skillet/frying pan over medium-high heat. If using dried noodles, give them a slight pre-cook and add them to the skillet and if needed, add a little water. Cover with a lid, cook a minute, then remove and set aside. If using fresh noodles, you can skip this and just add later. With dried, you may need to add a little more oil after taking out the noodles.
Add the garlic to the wok/skillet and cook very briefly, stirring constantly, so it's aromatic but take care it doesn't burn. Add the sausage and shrimp and cook, stirring regularly, so the shrimp cooks through and change color and become opaque (but don't over-cook).
Push the ingredients to one side and add the egg in the space you made. Let it cook briefly then stir to break it up and cook completely. Add the noodles and pour over the sauce. Mix everything together so the ingredients become well distributed. Add the bean sprouts and chives and mix through so they soften. It's fine if the noodles become crisp in places. Serve immediately.

Notes

This is best cooked in smaller quantities, for either 1 or 2 people. If you increase the recipe, I'd recommend dividing the cooking as it's hard to get the mixture, cooking level etc quite right with more ingredients at once.

Nutrition

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