Char Kway Teow

Name: Char Kway Teow
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 300g Fresh Flat Rice Noodles (Kway Teow), loosened; 8 Medium Prawns, peeled and deveined, tails optional; 100g Blood Cockles (See-ham), blanched, shucked and drained; 1 Chinese Sausage (Lap Cheong), thinly sliced; 2 Large Eggs; 150g Bean Sprouts; 50g Chinese Chives, cut into 5 cm lengths; 3 cloves of Garlic, minced; 1 1/2 tbsp Chili Paste (Sambal), to taste; 3 tbsp Pork Lard; 2 tbsp Pork Lard Cracklings (Chu Yau Char), traditional, optional; 1 1/2 tbsp Light Soy Sauce; 2 tsp Dark Soy Sauce (Caramel-Style), for color; 1 tbsp Oyster Sauce; 1 tsp Sugar; 1/4 tsp White Pepper

Char Kway Teow is a smoky, wok-charred stir-fry of silky flat rice noodles tossed with sweet-salty sauces, plump prawns, briny cockles and savory Chinese sausage. Finished with crunchy pork lard cracklings and fragrant garlic chives, it’s a satisfying, umami-packed street-food classic that sings of caramelized soy and chili heat.

Char Kway Teow is a smoky, wok-charred stir-fry of silky flat rice noodles tossed with sweet-salty sauces, plump prawns, briny coc... Show more

Traditional Malaysian Recipe

Health Grade

B · Healthy

Rating

4.6

Time

35 min

Price

4,80 €

Calories

689 kcal

nutritious

quick

low sugar

comfort food

Method

Mix the sauce

Stir together Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sugar, and White Pepper in a small bowl until the sugar dissolves. Set it by the stove so you can pour it in quickly.

Prep the ingredients

Loosen the Fresh Flat Rice Noodles with your fingers so the strands separate cleanly. Peel and devein the Medium Prawns, leaving the tails on if you like, slice the Chinese Sausage thinly, mince the Garlic, cut the Chinese Chives into 5 cm lengths, rinse and drain the Bean Sprouts, and crack the Large Eggs into a bowl and beat them lightly. Keep everything lined up by the stove, because this stir-fry moves fast.

Blanch the cockles

Rinse the Blood Cockles under cold water to remove any grit, then bring a pot of water to a boil and blanch them for 1 minute until the shells open. Shuck them if needed, drain well, and discard any that stay closed.

Heat the wok

Heat a large wok over high heat until it is just smoking, then add the Pork Lard and swirl it around to coat the base. You want the fat to sizzle immediately and leave a glossy film on the metal.

Stir-fry the aromatics

Add the Chili Paste (Sambal) and the minced garlic to the hot lard and stir-fry until fragrant, then toss in the sausage and prawns. Keep the heat high and cook, stirring constantly, until the prawns just turn pink, then push everything to one side, pour in the beaten eggs, and scramble them softly until just set.

Finish the noodles

Add the noodles and pour the sauce around the edge of the wok so it sizzles, then toss in the bean sprouts, Chinese chives, and drained blood cockles. Stir-fry hard for 2 minutes, lifting and tossing so every strand gets coated and the edges pick up a little char. If you're using them, fold in the Pork Lard Cracklings at the very end so they stay crisp.