Can I use dried flat rice noodles?
Yes, you can. Soak them in hot water for about 15 minutes until pliable, then drain thoroughly before stir-frying.
DINNER
Authentic Malaysian Char Kway Teow with Shrimp and Chinese Sausage
Embark on a culinary journey to Malaysia with this genuine Char Kway Teow recipe. This iconic street food features broad rice noodles expertly stir-fried with plump shrimp, savory Chinese lap cheong, and fresh garlic chives, delivering a truly smoky and deeply satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Prepare the noodles: If using fresh noodles, separate them gently to prevent sticking. If using dried noodles, soak them in hot water for 15 minutes, then drain.
02
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Add the shrimp and Chinese sausage, stir-frying for 2 minutes until the shrimp turn pink and the sausage is slightly caramelized.
03
Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.
04
Add the flat rice noodles to the wok. Pour in the dark soy sauce, light soy sauce, and chili paste. Toss continuously for 3-4 minutes, ensuring the noodles are evenly coated and slightly charred, developing a 'wok hei' (smoky aroma).
05
Stir in the bean sprouts and garlic chives. Continue to stir-fry for another 1-2 minutes until the vegetables are just tender-crisp.
06
Taste and adjust seasoning if necessary. Serve immediately while hot.
About This Recipe
Embark on a culinary journey to Malaysia with this genuine Char Kway Teow recipe. This iconic street food features broad rice noodles expertly stir-fried with plump shrimp, savory Chinese lap cheong, and fresh garlic chives, delivering a truly smoky and deeply satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an authentic 'wok hei' flavor, ensure your wok is very hot before adding ingredients and avoid overcrowding it. Cook in batches if necessary.
Easy Substitutions
Chicken or sliced fish cake can be used instead of shrimp and Chinese sausage. For a vegetarian version, omit the meat and add sliced firm tofu or mushrooms. Regular chives can replace garlic chives.
Storage & Reheating
Store leftover Char Kway Teow in an airtight container in the refrigerator for up to 2 days. Reheat in a hot wok or microwave until warmed through.
Serving Suggestions
Serve this Malaysian Char Kway Teow hot as a standalone meal. A side of pickled green chilies or a squeeze of lime juice can add a refreshing contrast. It also pairs well with a simple cucumber salad.
Common Mistakes
1. Overcrowding the wok: This lowers the temperature, steaming the noodles instead of stir-frying them, preventing 'wok hei'. Cook in smaller batches if needed. 2. Not separating noodles: Fresh noodles can clump together if not separated before cooking, leading to uneven cooking and seasoning. 3. Low heat: Insufficient heat will result in soggy noodles without the desired smoky flavor. Ensure your wok is smoking hot. 4. Overcooking vegetables: Bean sprouts and chives should remain crisp; add them towards the end of cooking.
Frequently Asked Questions
What is dark soy sauce?
Dark soy sauce is thicker, darker, and slightly sweeter than light soy sauce, primarily used for color and a richer flavor, not saltiness.
Is Char Kway Teow spicy?
It can be! The chili paste is adjustable. Start with a small amount and add more to your preference.
MORE TO KNOW
Achieving 'wok hei' (the breath of the wok) is key to authentic Char Kway Teow. This smoky, charred flavor comes from cooking ingredients quickly at very high temperatures in a well-seasoned wok. Using a carbon steel wok and ensuring it's smoking hot before adding oil and ingredients will help you achieve this. Don't be afraid to let the noodles sit for a few seconds without stirring to get that slight char.
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