Ingredients with Measurements:
- 500g fresh rice noodles
- 200g prawns, shelled and deveined
- 200g Chinese sausage, sliced
- 4 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1/2 cup bean sprouts
- 1/4 cup chopped chives
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes until softened. Drain and set aside.
2. In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.
3. Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and stir-fry for 30 seconds.
4. Add the prawns and Chinese sausage and stir-fry for 2-3 minutes until cooked through.
5. Push the prawns and sausage to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through.
6. Add the rice noodles to the wok and stir-fry for 2-3 minutes until heated through.
7. Pour the sauce over the noodles and stir-fry for another 2-3 minutes until the noodles are evenly coated.
8. Add the bean sprouts and chives and stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
9. Serve hot with lime wedges on the side.
20-30 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 53g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef
- Chinese sausage can be substituted with bacon or ham
- Bean sprouts can be substituted with sliced cabbage or bok choy
Variations:
- Vegetarian version: omit the prawns and Chinese sausage and add sliced mushrooms and tofu instead
- Spicy version: add sliced chili peppers or chili flakes to the sauce mixture
- Seafood version: add squid, scallops, or crab meat to the dish
Tips and tricks:
- Use a non-stick wok or frying pan to prevent the noodles from sticking
- Cook the prawns and Chinese sausage first to ensure they are fully cooked before adding the other ingredients
- Use a spatula to gently toss the noodles to prevent them from breaking apart
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve the dish in a large bowl or on a platter with the lime wedges arranged around the edges
- Garnish with additional chopped chives or sliced chili peppers
Garnishes:
- Chopped chives
- Sliced chili peppers
- Lime wedges
Pairings:
- Chinese tea
- Beer
- White wine
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok while stir-frying
- If the noodles are too wet, increase the heat and continue stir-frying until the excess moisture evaporates
Food safety advice:
- Make sure all ingredients are fully cooked before serving
- Store leftovers in the refrigerator and consume within 3 days
Food history:
- Char Kway Teow is a popular dish in Malaysia, Singapore, and Indonesia. It is believed to have originated from the Hokkien Chinese community in Southeast Asia.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve hot as a main dish
Related Categories
Cooking Method: N/A
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Region: Malaysian
Taste: Savory, Spicy, Umami, Fragrant, Caramelized