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Wok-Fried Kuay Teow Noodles with Bean Sprouts
Dominique

Classic Malaysian Char Kuay Teow

This classic Malaysian Char Kway Teow features wide rice noodles stir-fried with prawns, Chinese sausage, fish cake, garlic chives, and bean sprouts in a savory and sweet soy-based sauce. It's a flavorful and satisfying noodle dish, perfect for a quick and delicious meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Malaysian, Southeast Asian
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g fresh wide rice noodle
  • 2 tbsp lard
  • 2 tbsp vegetable oil separated
  • 10 small prawns/shrimp shelled and deveined
  • 2 garlic cloves finely chopped
  • 1 Chinese sausage / Lup Chong Sausage sliced thinly on the diagonal
  • 5 cm / 2″ piece fried fish cake sliced thinly
  • 20 stems garlic chives cut into 4 pieces
  • 2.5 cups bean sprouts
  • 2 eggs whisked
Sauce
  • 5 tsp dark soy sauce
  • 4 tsp light soy
  • 2 tsp oyster sauce
  • 4 tsp kecap manis / sweet soy sauce

Equipment

  • Wok
  • large skillet
  • Microwave
  • Mixing bowl
  • Spatula
  • Wooden spoon

Method
 

Sauce
  1. Combine all sauce ingredients in a bowl and mix well.
Noodles Preparation
  1. To make cold, hard noodles pliable, microwave the whole packet on high for 1.5-2 minutes until warm, turning as needed. Carefully separate the noodles.
  2. If noodles become brittle before cooking, cover with cling wrap and microwave for 30 seconds to re-warm.
Cooking – Base Recipe
  1. Heat lard and 1 tbsp oil in a wok over high heat until smoking, then add prawns and cook for 30 seconds.
  2. Add garlic and stir for 10 seconds, then add noodles and toss 4 times to coat with oil.
  3. Incorporate Chinese sausage and fish cake, tossing 4 times, then add bean sprouts and garlic chives, tossing 6 times.
  4. Push ingredients to one side, add remaining 1 tbsp oil, and cook the whisked eggs for about 1 minute until mostly set, then chop them roughly.
  5. Pour the mixed sauce over the noodles and toss to disperse, pausing to allow the noodles to caramelize on the edges. Serve immediately.
Cooking – Easier Method
  1. Heat 1 tbsp oil in a large non-stick skillet over high heat. Cook shrimp for 1.5 minutes until done, then remove to a bowl.
  2. Add Chinese sausage and fish cake, cook for 1 minute until caramelized, then add to the bowl with shrimp.
  3. Add 1 tbsp oil, cook the whisked egg into a thick omelette, chop roughly, and add to the bowl.
  4. Cook bean sprouts for 1 minute until just wilted, then add to the bowl.
  5. Add lard. Once melted and smoking, add garlic, then immediately add noodles. Fold gently 4 times to disperse oil.
  6. Return all other cooked ingredients and chives to the skillet. Fold gently twice, then pour all the sauce over.
  7. Gently toss 4-6 times to disperse the sauce, pausing to allow for caramelization. Remove from heat and serve immediately.

Notes

Ensure fresh wide rice noodles are warm and pliable before cooking to prevent breakage. For best results, use a wok and allow noodles to caramelize slightly between tosses. Two cooking methods are provided: a 'Base Recipe' for experienced cooks and an 'Easier Method' for beginners.