Char Kway Teow炒粿條
Char Kway Teow is a popular Malaysian street food dish featuring flat rice noodles stir-fried with shrimp, cockles, fish cake, eggs, bean sprouts, and Chinese chives in a savory dark soy sauce mixture over high heat.
01Ingredients
- Flat rice noodles - 500g
- Shrimp, peeled and deveined - 200g
- Cockles, blanched and shelled - 150g
- Fish cake, sliced - 100g
- Eggs - 2 large
- Bean sprouts - 100g
- Chinese chives, cut into 5cm lengths - 50g
- Garlic, minced - 3 cloves
- Dark soy sauce - 2 tbsp
- Light soy sauce - 1 tbsp
- Chili paste - 1 tbsp
- Sugar - 1 tsp
- White pepper powder - 0.5 tsp
- Lard or vegetable oil - 3 tbsp
- Water or chicken stock - 2 tbsp
Nutrition (per serving)890kcal
- Protein38.5g
- Carbs89g
- Fat38.5g
Fiber 3.2 gSodium 1620 mg
02Steps
- In a small bowl, combine dark soy sauce, light soy sauce, chili paste, sugar, and white pepper powder. Mix well.
- Heat lard or vegetable oil in a large wok over high heat until smoking. Add minced garlic and stir-fry until fragrant.
- Add shrimp, cockles, and fish cake to the wok and stir-fry briefly until the shrimp just start to turn pink. Add flat rice noodles and the prepared sauce mixture. Stir-fry rapidly to coat the noodles evenly.
- Push the noodles to one side of the wok, crack the eggs into the empty space, and scramble them quickly. Once the eggs are partially set, mix them with the noodles. Add bean sprouts and Chinese chives, along with water or chicken stock. Continue to stir-fry for another minute until the vegetables are slightly wilted and the noodles are heated through.
- Serve Char Kway Teow immediately, garnished with fresh chili slices if desired.
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