Char Kway Teow Recipe: Savor the Iconic Malaysian Street Food

Dish recipes: Char Kway Teow

Experience the tantalizing flavors of Malaysia with our Char Kway Teow recipe, a beloved street food classic that perfectly encapsulates the essence of Malaysian cuisine. In this article, we'll guide you through creating this mouthwatering dish at home.

Discovering Char Kway Teow

Char Kway Teow is a dish that embodies the vibrant and diverse culinary heritage of Malaysia. This iconic street food features flat rice noodles stir-fried to perfection with an array of ingredients, resulting in a harmonious blend of savory, spicy, and sweet flavors.

Ingredients You'll Need:

300g (10.6 oz) Flat rice noodles (Kway Teow)

200g (7 oz) Prawns, shelled and deveined

100g (3.5 oz) Chinese sausage (Lap Cheong), thinly sliced

100g (3.5 oz) Fish cake, thinly sliced

2 Eggs

2 cloves Garlic, minced

2-3 Red chilies, sliced (adjust to your spice preference)

1 Chinese chives bunch, cut into 5 cm lengths

2 tbsp Cooking oil

2 tbsp Dark soy sauce

1 tbsp Light soy sauce 1 tsp Shrimp paste (Belacan)

1/2 tsp Sugar

Lime wedges for serving

Fresh cilantro leaves for garnish (optional)


Preparing Char Kway Teow:

Begin by soaking the flat rice noodles (Kway Teow) in warm water for about 15-20 minutes until they become pliable. Drain and set aside.

In a small bowl, combine the dark soy sauce, light soy sauce, and sugar to create the sauce for your Char Kway Teow. Set it aside.

Heat the cooking oil in a wok or large frying pan over high heat. Add the minced garlic and sliced Chinese sausage (Lap Cheong). Stir-fry for a minute or until fragrant.

Push the garlic and sausage to the side of the wok and crack the eggs into the center. Scramble them until they are partially cooked.

Add the prawns, fish cake, and shrimp paste (Belacan) to the wok. Stir-fry for about 2-3 minutes or until the prawns turn pink and the fish cake is slightly browned.

Add the soaked rice noodles (Kway Teow) to the wok, followed by the sauce mixture. Toss everything together until the noodles are evenly coated with the sauce.

Add the Chinese chives and sliced red chilies. Continue stir-frying for another 2-3 minutes until the noodles are well-cooked and slightly charred.

Serving Char Kway Teow:

Transfer the Char Kway Teow to serving plates.

Garnish with fresh cilantro leaves (optional) and serve with lime wedges on the side.

Savor the authentic taste of Malaysian street food in your own kitchen with this Char Kway Teow recipe.