Char Kway Teow

Name: Char Kway Teow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Singapore
Ingredients: 500g fresh flat rice noodles (kway teow); 150g shrimp, peeled; 100g Chinese sausage, sliced; 2 eggs; 1 cup bean sprouts; 1 cup chives, chopped; 3 tablespoons dark soy sauce; 2 tablespoons oil; 2 cloves garlic, minced

4 servings15 min prep15 min cookMedium Singapore

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Char Kway Teow

Char kway teow is generally traced to Teochew Chinese laborers around Penang and the Malay Peninsula, who needed cheap, high-calorie meals to fuel long days of manual work like fishing or pulling trishaws. It became a hawker staple across both Malaysia and Singapore, wok-fried hard over intense heat.

Ingredients

Scale:· 4 servings

500g fresh flat rice noodles (kway teow)
150g shrimp, peeled
100g Chinese sausage, sliced
2 eggs
1 cup bean sprouts
1 cup chives, chopped
3 tablespoons dark soy sauce
2 tablespoons oil
2 cloves garlic, minced

Instructions

1Heat oil in a wok over high heat and sauté garlic until fragrant.
2Add the Chinese sausage and shrimp, stir-frying until the shrimp turn pink.
3Push the ingredients to one side and crack the eggs into the empty space, scrambling briefly.
4Add the noodles and dark soy sauce, tossing everything together over high heat.
5Stir-fry vigorously to get a slight char on the noodles.
6Add the bean sprouts and chives, tossing for another minute.
7Serve immediately while hot.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…