Char Kway Teow with rice noodles
, by Thai-Butikken, 4 min reading time
Smoked Char Kway Teow with broad rice noodles, prawns, Chinese sausage, egg, and bean sprouts stir-fried over high heat. Malaysian street food with wok hei for 4.
Char Kway Teow with Rice Noodles
Char kway teow is the street food adrenaline rush of Malaysia and Singapore: wide, flat rice noodles stir-fried over a flame that almost leaps up around the wok. The great art is wok hei - the slightly smoky, burnt flavour that only occurs when the metal is glowing hot and you work quickly. The noodles are joined by shrimp, Chinese sausage, eggs, crispy bean sprouts, and spring onions, all tossed together with a dark, sweet soy sauce. It tastes best made in small portions, where the heat can be kept at its highest.
- Cuisine: Malaysian
- Time: 25-30 minutes
- Servings: 4 people
- Difficulty: Medium
Ingredients for 4 people
- 600 g fresh / approx. 300 g dried wide rice noodles (banh pho)
- 200 g raw shrimp, peeled
- 2 pcs. Chinese sausage (lap cheong), sliced
- 3 pcs. eggs
- 4 cloves garlic, minced
- 2 handfuls bean sprouts
- 3 stalks spring onions, sliced
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 3 tbsp neutral oil
- 1 pc. fresh chili, chopped
- 1 pc. lime, cut into wedges
Instructions
- Prepare everything in advance: use fresh wide rice noodles as they are, or soak dried ones until tender. Slice the sausage and spring onions, and mix a sauce of dark soy sauce, light soy sauce, oyster sauce, and a little sugar.
- Heat the wok until it's almost smoking, then add a good splash of oil.
- Stir-fry minced garlic and sliced Chinese sausage until fragrant and lightly browned.
- Add shrimp and quickly sauté until they just turn pink.
- Push everything to the side, crack the eggs into the wok, and let them set slightly before mixing them in.
- Add the rice noodles, pour the sauce over, and toss quickly and firmly so the noodles get colour and smoky flavour without breaking.
- Add bean sprouts and spring onions right at the end and toss briefly so they retain their crunch.
- Serve immediately with a lime wedge and some fresh chili on the side.
Tips
- High heat and quick frying are everything. This is how the coveted smoky wok hei is created, so turn up the heat all the way.
- Fry only one to two portions at a time. If you put too much in the wok, the temperature drops, and the noodles will steam instead of fry.
- Toss the noodles as little as possible once they are in - too much stirring will cause the soft rice noodles to crumble.
- Preferably use fresh, wide rice noodles from the fridge rather than dried ones, if you can get them. They have the perfect soft, smooth texture.
What you'll need
Ingredients and products for the dish – all available at Thai-Butikken.
Tags
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