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Best Easy Char Kway Teow Recipe

Name: Best Easy Char Kway Teow Recipe
Total time: 25 min
Yield: 320 g
Ingredients: wide fresh rice noodles 1 lb; large shrimp, peeled and deveined 8 pieces; Chinese sausage (lap cheong), thinly sliced 2 pieces; bean sprouts 2 cups; garlic cloves, minced 2 cloves; eggs 2 pieces; chives, cut into 2-inch lengths 1 cup; vegetable oil 3 tbsp; light soy sauce 2 tbsp; dark soy sauce 1 tbsp; oyster sauce 1 tbsp; sugar 1 tsp; white pepper 1 tsp

Wide rice noodles are stir-fried with shrimp, Chinese sausage, bean sprouts, and chives in a smoky soy sauce. This protein-rich Malaysian-Chinese family classic is all about intense wok hei and bold savory flavor.

Cook 25 min Difficulty NORMAL 490 kcal

#malaysian #stir fry #high protein #shrimp noodles

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Ingredients

Main ingredients

wide fresh rice noodles 1 lb
large shrimp, peeled and deveined 8 pieces
Chinese sausage (lap cheong), thinly sliced 2 pieces
bean sprouts 2 cups
garlic cloves, minced 2 cloves
eggs 2 pieces
chives, cut into 2-inch lengths 1 cup
vegetable oil 3 tbsp

Seasonings/Sauce

light soy sauce 2 tbsp
dark soy sauce 1 tbsp
oyster sauce 1 tbsp
sugar 1 tsp
white pepper 1 tsp

Nutrition summary

Carbohydrates 58 g 47%

Protein 21 g 17%

Fat 19 g 36%

Serving size 320g

Cooking steps

1

Mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper in a small bowl—set aside as your sauce blend.
2

Heat a wok over high heat until just beginning to smoke, then add 1 tbsp oil and swirl. Add Chinese sausage slices and stir-fry for 1 minute until fragrant.
3

Add garlic and shrimp. Stir-fry on high heat until the shrimp turns pink, about 1 minute, keeping everything moving to avoid burning.
4

Push sausage and shrimp to the side. Add another tablespoon oil, then the rice noodles. Pour the sauce blend over and gently toss to coat noodles evenly, using two spatulas for quick, light movement.
5

Push ingredients aside, add remaining oil and crack in eggs. Let eggs set slightly, then scramble and fold into noodles, distributing them evenly.
6

Add bean sprouts and chives, stir-frying everything together for another 1 minute, just until vegetables are crisp-tender. Serve immediately to capture the wok hei.

Personalized Q&A

Q. What’s the key ingredient in this Best Easy Char Kway Teow Recipe?

The signature of Char Kway Teow is the use of wide fresh rice noodles, which provide the chewy texture and are essential for soaking up the intense savory flavors. Shrimp and Chinese sausage add depth and distinctive umami, while bean sprouts and chives bring freshness and crunch.

Q. How do you achieve the smoky wok hei flavor in this dish?

Wok hei comes from cooking on high heat, keeping the wok very hot, and working quickly. Adding ingredients in sequence—first sausage, then shrimp and garlic, then noodles and sauce—ensures caramelization and that savory aroma. Don’t overcrowd the pan, and always toss gently but quickly to avoid burning.

Q. How can I avoid soggy noodles or overcooked shrimp?

Always start with dry, room temperature noodles to prevent excess moisture. Stir-fry the shrimp just until pink—overcooking makes them tough. Cook fast on high heat and add the sprouts and chives at the very end to keep everything crisp and fresh.

Q. How many calories and protein are in each serving?

Each serving contains about 490 kcal and 21 grams of protein, offering both energy and a solid protein boost. Carbohydrates are 58g (47% of calories), protein about 17%, and fat 19g (36%).

Best Easy Char Kway Teow Recipe

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