Malaysian Char Kway Teow recipe - ingredients, nutrition and when to eat it
Malaysian char kway teow is a noodle dish made by stir-frying wide rice noodles with shrimp, egg, and bean sprouts over high heat.
Malaysian char kway teow is a noodle dish made by stir-frying wide rice noodles with shrimp, egg, and bean sprouts over high heat. The savory, nutty sauce goes well with springy shrimp and crunchy bean sprouts, making it a great lunch or dinner.
World cuisine · 20 minutes to cook
Tips: Soak the noodles just until softened and don't boil them; they'll be less likely to turn mushy when stir-fried.
Tips: If your pan is small, stir-fry the ingredients in batches to keep them from releasing too much moisture and help the noodles pick up a smoky, wok-fried flavor.
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Ingredients (1 serving)
- Dried rice noodles — 90 g
- Shrimp — 5 pc
- Egg — 1 pc
- Mung bean sprouts — 1 handful
- Chives — 30 g
- Kecap manis — 1 Tbsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Garlic — 2 clove
- Chili sauce — 1 tsp