Char Kway Teow is a popular street food dish in Southeast Asia, particularly in Malaysia and Singapore. This stir-fried flat rice noodle dish is known for its smoky flavor, derived from cooking at high heat in a well-seasoned wok. It typically includes prawns, Chinese sausage, eggs, and bean sprouts, creating a deliciously savory and satisfying meal.
Ingredients
- Rice Noodles: 400g flat rice noodles (kway teow), fresh or dried
- Prawns: 200g large prawns, peeled and deveined
- Chinese Sausage: 2 links Chinese lap cheong sausage, thinly sliced
- Eggs: 2 large eggs
- Bean Sprouts: 200g fresh bean sprouts
- Garlic: 4 cloves, minced
- Chives: 100g Chinese chives or scallions, cut into 2-inch lengths
- Soy Sauce: 3 tbsp light soy sauce
- Dark Soy Sauce: 1 tbsp dark soy sauce
- Oyster Sauce: 2 tbsp oyster sauce
- Chili Paste: 1 tbsp sambal oelek or other chili paste (optional)
- Fish Sauce: 1 tbsp fish sauce
- Sugar: 1 tsp sugar
- Oil: 3 tbsp vegetable oil or lard
- Optional Garnishes: Lime wedges and fresh cilantro
Instructions
Preparation:
- If using dried rice noodles, soak them in warm water for about 30 minutes until softened, then drain. Fresh rice noodles can be separated by hand.
- Prepare all ingredients and have them ready as cooking will be fast-paced.
Cooking:
- Heat a wok over high heat until it starts to smoke. Add 1 tablespoon of oil.
- Add the Chinese sausage slices and stir-fry until they release their oil and are slightly crispy. Remove and set aside.
- Add another tablespoon of oil to the wok, then add the prawns. Stir-fry until they turn pink and are just cooked through. Remove and set aside.
- Add the remaining oil and the minced garlic. Stir-fry for about 30 seconds until fragrant but not burnt.
- Push the garlic to the side of the wok and crack the eggs into the center. Scramble them quickly.
- Add the noodles to the wok, spreading them out to cover the surface. Let them sit for a minute to sear and develop a slight char.
- Add the light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry everything together, ensuring the noodles are well coated with the sauces.
- Add the bean sprouts, Chinese chives, cooked prawns, and Chinese sausage. Stir-fry for another 1-2 minutes until everything is heated through and well mixed.
- If using, add the chili paste and stir to combine.
Serving:
- Serve the Char Kway Teow hot, garnished with lime wedges and fresh cilantro if desired.
Tips
- Wok Hei: Achieving the smoky flavor (wok hei) is crucial. Ensure your wok is very hot before cooking and use high heat throughout.
- Ingredients: Fresh rice noodles work best, but dried ones are a good alternative if soaked properly. Use fresh, high-quality prawns and Chinese sausages for the best flavor.
- Stir-Frying: Keep the ingredients moving in the wok to prevent burning and to ensure even cooking.
Variations
- Vegetarian: Replace prawns and sausage with tofu or mushrooms. Use vegetarian oyster sauce and soy sauce.
- Spicy: Increase the amount of chili paste or add sliced fresh chilies.
- Seafood: Add squid or scallops along with the prawns for a more seafood-rich version.
Nutritional Information
A typical serving of Char Kway Teow (about 400g) contains approximately:
- Calories: 700-800 kcal
- Protein: 30g
- Fat: 35g
- Carbohydrates: 80g
- Fiber: 5g
The nutritional content can vary based on ingredient proportions and specific brands used.
Conclusion
Char Kway Teow is a delightful and flavorful dish that captures the essence of Southeast Asian cuisine. With its combination of chewy noodles, succulent prawns, and savory sausage, it is sure to be a hit at any meal. The key to a perfect Char Kway Teow lies in high heat cooking and fresh ingredients. Whether you stick to the traditional recipe or try out variations, this dish is sure to satisfy your taste buds and leave you craving more. Enjoy cooking and savoring this beloved street food at home!
