Char Kway Teow

A delicious Southeast Asian stir-fried rice noodle dish with prawns, fish tofu, bean sprouts and eggs in a dark soy sauce.

Course Main Course

Cuisine Asian, Malaysian

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 231kcal

If not using fresh rice noodles, soak the dried rice noodles in a pot of warm water for about 20-30 minutes. Then drain. Set aside.

Combine the dark soy, light soy, sugar and oyster sauce in a small bowl. Mix together and set aside.

In a very hot wok (over high heat), add in 1 tablespoon high smoke point oil, such as peanut oil.
Remember to work in portions. Add in half the belachan (if using) and stir fry for 30 seconds.
Add in the Chinese sausage (lap cheong) and stir for another minute before adding in the fish tofu and prawns/shrimp.
Add a large handful of rice noodles and toss everything together.
Push the noodles aside and add another 1 tablespoon of oil to the centre of the wok.
Pour in half of the beaten egg and let it set for about 30 seconds before scrambling it, incorporating the noodles with the egg.
Pour in half of the sauce mixture (dark soy, light soy, sugar, oyster sauce) and stir quickly. Finally, add in 2 large handfuls of bean sprouts and chives and toss to incorporate.
Remove from heat and repeat with the remainder of the ingredients.
Serve hot, with chili sauce if you wish.