Char Kway Teow Recipe

Cooking Directions

• STEP 1.Soak the flat rice noodles in warm water for about 10 minutes, then drain and set aside.
• STEP 2.Heat a wok or large frying pan over high heat and add oil. Add the shrimp and Chinese sausage, and stir-fry until the shrimp turns pink and the sausage is slightly crispy.
• STEP 3.Push the shrimp and sausage to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are almost fully cooked, then mix them with the shrimp and sausage.
• STEP 4.Add the drained noodles to the pan and stir-fry for a few minutes until they are well coated with the sauce and heated through.
• STEP 5.Add the bean sprouts and stir-fry for another minute. Season with soy sauce, dark soy sauce, and a pinch of sugar. Toss everything together until well combined.
• STEP 6.Garnish with chopped scallions and serve hot with sambal chili paste on the side.

Cooking Tips

• Make sure to soak the rice noodles in warm water to soften them before cooking.
• Use a high heat and a well-seasoned wok or frying pan to achieve the smoky flavor.
• Feel free to add other ingredients like fish cake, cockles, or Chinese chives for extra flavor and texture.

Storage and Serving

• Char Kway Teow is best served immediately while it is still hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave until heated through before serving.