Char Kway Teow (Malaysian Stir Fried Rice Noodles)

Malaysian

Char Kway Teow (Malaysian Stir Fried Rice Noodles)

Char Kway Teow is a dish of stir fried rice noodles that is a favorite in Singapore, Malaysia, and other Southeast Asian countries.   

Ingredients

For the Stir Fry

1 (1 lb) package wide flat rice noodles (fresh or dry)

4 Tbsp peanut oil, divided (or any high smoke-point oil)

1 tsp belachan (shrimp paste) (omit if unavailable)

3 pieces lap cheong (Chinese sausage), sliced thinly on the diagonal*

8 pieces fish tofu, sliced**

10 large prawns or shrimp

3 eggs, beaten

1 (1 lb) package bean sprouts, washed

1 bunch green chives, cut into 2" pieces

For the Sauce

3 Tbsp dark soy sauce

1 Tbsp light soy sauce

1 1/2 Tbsp granulated sugar

1 Tbsp oyster sauce

Instructions

• If not using fresh rice noodles, soak the dried rice noodles in a pot of warm water for about 20-30 minutes. Then drain. Set aside.
• Prepare all of your stir fry ingredients before starting.
• Mix the sauce ingredients in a small bowl and set aside.
• In a very hot wok, add 1 Tbsp of oil.
• Remember to work in portions. Add in half the belachan (if using) and stir fry for 30 seconds. Add in half of the lap cheong and stir for another minute before adding in half of the fish tofu and half of the prawns/shrimp.
• Add a large handful of rice noodles and toss everything together.
• Push the noodles aside and add 1 Tbsp of oil. Pour in half of the beaten egg and let it set for about 30 seconds before scrambling it, incorporating the noodles with the egg.
• Pour in half of the sauce mixture and stir quickly.
• Finally, add in 2 large handfuls of bean sprouts and half of the chives. Toss to incorporate. Remove the prepared dish from the wok and repeat the steps with the remaining ingredients.
• Serve hot, with chili sauce, if you wish.