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Char Kway Teow Malaysian Rice Noodle Stir-fry
By Bill · thewoksoflife.com
Serves 6
45 min to 1 hr
Wide rice noodles stir-fried with sausage, shrimp, and egg in a dark soy-based sauce, finished with garlic chives and bean sprouts for wok hay char.
| prepSoak dried noodles in warm water 30–45 min, drain; or cut fresh noodles into 1½-inch strips | ||||||||
| 2 tsp dark soy sauce | Mix sauce base | Adjust moisture, serve with chili oil | ||||||
| 30 ml regular soy sauce | ||||||||
| 15 ml fish sauce | ||||||||
| 1 tsp shrimp paste or shrimp sauce | ||||||||
| 15 ml oyster sauce | ||||||||
| ⅛ tsp white pepper | ||||||||
| 1 tsp sugar | ||||||||
| 15 ml vegetable oil (for sausage) | Stir-fry sausage 20 sec | Add garlic, shrimp & fish cake, stir-fry 20 sec | High heat, add wine, stir-fry 15 sec | Add noodles, fold in, pour sauce & oil | Add garlic chives, mix & sear 1 min | Cook egg 15 sec, break up | Add sprouts, mix 1 min | |
| 2 Chinese sausages, sliced | ||||||||
| 2 cloves garlic, sliced | ||||||||
| 115 g shrimp (31–40 size) | ||||||||
| 115 g fish cake or fish tofu, thinly sliced | ||||||||
| 225 g dried wide rice noodles (or 450 g fresh, cut into 1½-inch strips) | ||||||||
| 15 ml shaoxing wine (optional) | ||||||||
| 115 g garlic chives | ||||||||
| 1 egg, lightly beaten, with 15 ml vegetable oil (for cooking) | ||||||||
| 170 g mung bean sprouts | ||||||||
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