ChineseMain

Char Kway Teow

Name: Char Kway Teow
Prep time: 20 min
Total time: 28 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g fresh flat rice noodles (kway teow); 200g large prawns, peeled and deveined; 100g Chinese lap cheong sausage, sliced diagonally; 2 eggs; 150g fresh bean sprouts; 3 cloves garlic, minced; 2 shallots, sliced thin; 2 stalks Chinese chives, cut into 2-inch pieces; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1/2 tsp white pepper; 3 tbsp vegetable oil; 1 tbsp pork lard (optional, for authentic flavor); 2 red chilies, sliced (optional); Lime wedges for serving

Smoky, wok-kissed noodles studded with succulent prawns and crispy lap cheong sausage create an irresistible contrast of textures and flavors. Fresh bean sprouts and Chinese chives add brightness to this beloved street food classic that comes together in under 30 minutes. Perfect for a weeknight dinner when you want restaurant-quality results at home.

Prep

20 minutes

Total

28 minutes

Serves

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Ingredients

Units

Instructions

1
Gently separate the rice noodles if stuck together and set aside at room temperature.
2
Heat a wok or large skillet over highest heat until smoking. Add 1 tablespoon oil and swirl to coat.
3
Add Chinese sausage slices and stir-fry for 1 minute until slightly crispy. Push to one side of wok.
4
Add prawns to empty side of wok and cook for 1-2 minutes until pink and cooked through. Push to join sausage.
5
Create space in center of wok, add remaining oil and crack eggs into center. Let set for 30 seconds, then scramble.
6
Add garlic and shallots to wok, stir-fry for 30 seconds until fragrant.
7
Add rice noodles to wok, tossing gently to combine with other ingredients. Cook for 2 minutes.
8
Add dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Toss vigorously to coat noodles evenly.
9
Add bean sprouts and Chinese chives, stir-fry for 1-2 minutes until vegetables are just wilted but still crisp.
10
Add pork lard if using and chilies, toss once more to combine.
11
Transfer immediately to serving plates and garnish with lime wedges. Serve hot.

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Char Kway Teow

Prep

20 minutes

Total

28 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Gently separate the rice noodles if stuck together and set aside at room temperature.
2
Heat a wok or large skillet over highest heat until smoking. Add 1 tablespoon oil and swirl to coat.
3
Add Chinese sausage slices and stir-fry for 1 minute until slightly crispy. Push to one side of wok.
4
Add prawns to empty side of wok and cook for 1-2 minutes until pink and cooked through. Push to join sausage.
5
Create space in center of wok, add remaining oil and crack eggs into center. Let set for 30 seconds, then scramble.
6
Add garlic and shallots to wok, stir-fry for 30 seconds until fragrant.
7
Add rice noodles to wok, tossing gently to combine with other ingredients. Cook for 2 minutes.
8
Add dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Toss vigorously to coat noodles evenly.
9
Add bean sprouts and Chinese chives, stir-fry for 1-2 minutes until vegetables are just wilted but still crisp.
10
Add pork lard if using and chilies, toss once more to combine.
11
Transfer immediately to serving plates and garnish with lime wedges. Serve hot.

Reviews

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