Char Kuay Teow

Name: Char Kuay Teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 lb fresh flat rice noodles, separated; 1/2 lb shrimp, peeled; 4 oz Chinese sausage, sliced; 4 cloves garlic, minced; 2 cups bean sprouts; 4 oz Chinese chives, cut into 2-inch pieces; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 3 tbsp vegetable oil; 2 egg, beaten; 1/2 lime; 1/2 red Thai chili, sliced

Malaysian stir-fried flat rice noodles with shrimp, sausage, and bean sprouts. Smoky, savory, and one of the best street-food noodle dishes.

25 minMediumServes 4450 cal/serving

MalaysianLunchStovetopStandard

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Ingredients

1 lb fresh flat rice noodles, separated
1/2 lb shrimp, peeled
4 oz Chinese sausage, sliced
4 cloves garlic, minced
2 cups bean sprouts
4 oz Chinese chives, cut into 2-inch pieces
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
2 egg, beaten
1/2 lime
1/2 red Thai chili, sliced

Instructions

1

Heat 3 tbsp vegetable oil in a wok or large flat-bottomed skillet over high heat until it begins to smoke.
2

Add 4 cloves minced garlic and stir-fry for 15 seconds until fragrant.
3

Add 1/2 lb shrimp, peeled and 4 oz sliced Chinese sausage and stir-fry for 2 minutes.
4

Push everything to the side and crack 2 beaten egg into the center. Scramble until partially cooked, then mix with the shrimp and sausage.
5

Add 1 lb separated fresh flat rice noodles and use two spatulas to break apart and toss constantly for 1-2 minutes to prevent sticking.
6

Add 1 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1 tbsp oyster sauce and continue tossing for 1 minute.
7

Add 2 cups bean sprouts and 4 oz cut into 2-inch pieces Chinese chives and toss for 30 seconds.
8

Remove from heat, squeeze 1/2 lime juice over, and garnish with 1/2 sliced red Thai chili. Serve immediately.

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Questions

What can I use instead of oyster sauce in Char Kuay Teow?

The entry for Char Kuay Teow calls for 1 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use frozen shrimp instead of shrimp in Char Kuay Teow?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Char Kuay Teow uses 1/2 lb shrimp, peeled.

Is Char Kuay Teow spicy?

Yes, it is properly hot. The heat in Char Kuay Teow comes from 1/2 red Thai chili, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Char Kuay Teow contain shellfish?

Yes: 1/2 lb shrimp, peeled and 1 tbsp oyster sauce. The full allergen list for this entry is gluten, eggs, soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Char Kuay Teow?

One serving (the recipe makes 4) is about 450 calories, with 20 g protein, 45 g carbohydrate and 20 g fat, plus 2 g fiber and 920 mg sodium.

How do I store and reheat Char Kuay Teow?

Refrigerate what is left of Char Kuay Teow within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Rojak salad
Curry Laksa soup
Teh Tarik drink

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