Malaysia · Malaysia
Char Kway Teow (Stir-Fried Flat Rice Noodles)
Flat rice noodles tossed at high heat with prawns, Chinese sausage, egg, bean sprouts and dark soy for smoky char.
Char kway teow started in the Chinese tea shops of Penang and is eaten early, sold from carts while the streets are still quiet. The noodles see fierce wok heat for a very short time, so the cook works in small batches and moves faster than the sauce can soak in. Egg and prawn are cooked against the metal first, and only then do the flat noodles join for the last of the char.
Ingredients
- fresh flat rice noodles500 g
- prawns, peeled200 g
- Chinese lap cheong sausage, sliced100 g
- eggs2 pieces
- bean sprouts, rinsed100 g
- Chinese chives, cut into lengths30 g
- garlic cloves, minced3 pieces
- dark sweet soy sauce30 ml
- light soy sauce15 ml
- oyster sauce15 ml
- cooking oil30 ml
- fine salt1 tsp
Directions
- 1
If noodles are cold, loosen in warm water and drain well.
Noodles separate easily and aren't clumpy. - 2
Heat oil in a wok and sear garlic and lap cheong until the sausage edges caramelize.
Lap cheong edges are dark red and sticky. - 3
Push aromatics aside and sear prawns until just pink.
Prawns curl and turn pink but remain glossy. - 4
Add noodles, light soy and oyster sauce and toss vigorously until evenly coated and hot.
Noodles glisten with sauce and feel hot through. - 5
Push noodles aside, crack in eggs, lightly scramble then toss everything together.
Egg ribbons are just set and coat the noodles. - 6
Add dark soy, bean sprouts and chives; toss once and serve immediately for smoky char.
Noodles have light char marks and smell of toasted soy.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content