Introduction
Char Kway Teow is a beloved street food dish from Malaysia and Singapore, celebrated for its rich flavors and smoky aroma. This stir-fried noodle dish features flat rice noodles cooked with shrimp, Chinese sausage, eggs, bean sprouts, and chives, all tossed in a savory blend of soy sauce and chili paste. The key to a perfect Char Kway Teow lies in achieving a "wok hei" or "breath of the wok," which imparts a distinct charred flavor to the noodles. It's a hearty meal that reflects the culinary heritage of Southeast Asia.
Ingredients
- 400 g flat rice noodles (fresh or dried)
- 200 g shrimp, peeled and deveined
- 100 g Chinese sausage, sliced (or lap Cheong)
- 2 eggs
- 100 g bean sprouts
- 2-3 stalks chives, chopped
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chili paste (adjust for heat)
- 2 tablespoons vegetable oil (or more for frying)
- Salt and pepper to taste
Instructions
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Prepare the Noodles:
- If using dried flat rice noodles, soak them in warm water for about 30 minutes or until softened. Drain and set aside. If using fresh noodles, simply separate them and set aside.
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Heat the Wok:
- Heat a wok or large frying pan over high heat until it is very hot. Add the vegetable oil and swirl it around to coat the surface.
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Stir-Fry the Ingredients:
- Add the sliced Chinese sausage to the hot wok and stir-fry for about 1 minute until fragrant.
- Add the shrimp and cook until they turn pink, about 2-3 minutes.
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Add the Noodles and Seasoning:
- Push the sausage and shrimp to the side of the wok. Crack the eggs into the center and scramble them briefly.
- Once the eggs are slightly cooked, add the drained noodles, soy sauce, dark soy sauce, chili paste, and a pinch of salt and pepper. Toss everything together quickly to combine.
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Finish with Vegetables:
- Add the bean sprouts and chopped chives, and continue to stir-fry for another 1-2 minutes until the noodles are well combined and heated through. The goal is to achieve a nice char on the noodles, which enhances the flavor.
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Serve:
- Transfer the Char Kway Teow to a serving plate. Serve hot, garnished with extra chives or a sprinkle of chili flakes if desired.
Health Notes
- Char Kway Teow can be high in calories and sodium due to the use of soy sauce and oils. To make it healthier, consider using less oil, opting for low-sodium soy sauce, and increasing the amount of vegetables.
How to Enjoy
- Char Kway Teow is best enjoyed fresh and hot, often served as a main dish for lunch or dinner. It pairs well with a cold beverage, such as iced tea or a light beer.
Tips
- Achieving Wok Hei: For the best flavor, make sure your wok is hot enough before adding the ingredients. Cooking in batches may help maintain high heat, allowing for that desirable charred flavor.
- Ingredient Variations: Feel free to customize your Char Kway Teow with other proteins like chicken, beef, or tofu. You can also add vegetables like bell peppers or broccoli for added nutrition.
- Serving Suggestions: Serve with lime wedges and chili sauce on the side for an extra kick.
- Make-Ahead: While best enjoyed fresh, you can prep ingredients in advance, ensuring a quicker cooking time when you're ready to enjoy the dish.
