Description
Char Kuey Teow is a smoky, stir-fried flat rice noodle dish from Malaysia, featuring garlic, bean sprouts, seafood, and egg. Cooked quickly over high heat, it’s packed with umami flavor and comes together in just 20 minutes.
Ingredients
- 2 servings fresh flat rice noodles (about 300 g)
- 4 cloves garlic, minced
- ½ cup bean sprouts
- ½ cup garlic chives, cut into 2-inch pieces
- 2 eggs
- ½ cup cockles and/or shrimp (peeled and deveined)
- 1–2 teaspoons chili paste or Sriracha (optional)
- 2 tablespoons cooking oil
Sauce:
- 1½ tablespoons fish sauce
- ½ tablespoon dark soy sauce
- 3 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons oyster sauce
Instructions
- Mix all sauce ingredients in a small bowl and set aside. Prep vegetables and seafood.
- Soak bean sprouts and chives in water. Loosen fresh rice noodles if stuck.
- Heat 2 tablespoons oil in a wok over high heat. Add garlic and stir-fry for 10–15 seconds. Add chili paste if using.
- Add seafood and stir-fry for 15–20 seconds. Add wet bean sprouts and chives and cook another 15–20 seconds.
- Add noodles and pour in sauce. Stir to coat evenly.
- Push noodles aside, crack eggs into the wok, scramble lightly, and mix everything together until just set.
- Once everything is well combined and slightly charred, remove from heat and serve immediately.
Notes
- Use tofu or more vegetables as a protein alternative.
- Adjust chili paste to control spiciness.
- Prep all ingredients before cooking to maintain high heat.
- Swap fresh noodles with soaked dried rice noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 190mg
