Char Kway Teow

Indulge in the bold and smoky flavors of **Char Kway Teow**, a beloved street food classic from Southeast Asia. This irresistibly fragrant stir-fry combines tender flat rice noodles, succulent prawns, and savory Chinese sausage, all tossed together with aromatic garlic, crunchy bean sprouts, and vibrant chives. The dish gets its signature umami punch from a flavorful trio of dark soy sauce, light soy sauce, and oyster sauce, while a hint of chili paste adds just the right amount of heat. Quick to prepare in just 35 minutes, this wok-fried delight is perfect for dinner or an indulgent weekend treat. Serve piping hot for the ultimate experience, and let its authentic, smoky wok hei charm transport your taste buds straight to the bustling streets of Malaysia or Singapore.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Flat rice noodles
• 200 grams Large prawns, peeled and deveined
• 2 pieces Chinese sausage (lap cheong), sliced thinly
• 2 large Eggs
• 100 grams Bean sprouts
• 3 cloves Garlic, minced
• 1 bunch Chives, cut into 5 cm lengths
• 2 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Chili paste
• 3 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Soak the flat rice noodles in hot water for about 8-10 minutes, or until they are softened and pliable. Drain and set aside.

Step 2

In a small bowl, mix together dark soy sauce, light soy sauce, and oyster sauce. Set aside the sauce mixture.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the Chinese sausage slices and stir-fry for 2-3 minutes until they release their oil and turn slightly crispy. Remove and set aside.

Step 4

In the same wok, add another tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 5

Push the garlic to the side, increase the heat to high, and add the prawns to the wok. Stir-fry the prawns until they turn pink and are just cooked, about 2 minutes. Remove and set aside with the sausage.

Step 6

Add the remaining tablespoon of oil to the wok. Crack the eggs directly into the pan and allow them to cook undisturbed for a few seconds, then break the yolks and scramble them gently.

Step 7

Add the drained noodles to the wok, followed by the sauce mixture. Stir-fry quickly, ensuring the noodles are well coated with sauce without breaking them.

Step 8

Return the cooked prawns and sausage to the wok. Add the bean sprouts, chives, and chili paste. Stir-fry all the ingredients together for another 2 minutes, until everything is heated through.

Step 9

Season with salt and white pepper to taste. Mix well and serve immediately, garnishing with extra chives if desired.

Nutrition Facts

Serving size	(1058.5g)

Amount per serving	% Daily Value*
Calories	1837.5

Total Fat 73.2g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 25.3g
Cholesterol 810mg	0%
Sodium 6953.0mg	0%
Total Carbohydrate 205.8g	0%
Dietary Fiber 8.9g	0%
Total Sugars 10.7g
Protein 93.6g	0%

Vitamin D 82IU	0%
Calcium 344.6mg	0%
Iron 8.5mg	0%
Potassium 1399.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 20.2%

Carbs: 44.3%