Char Kway Teow
“Malaysian wok-fried flat rice noodles with shrimp, cockles, Chinese sausage, bean sprouts, and dark soy sauce.”
Shrimp
Egg
Soy Sauce
Chili Pepper
Bean Sprout
Chinese ChiveWhere it comes from
Char Kway Teow is a beloved Malaysian street food that showcases the art of wok-frying flat rice noodles. Emerging from the Chinese immigrant communities in Malaysia, it has become a culinary symbol of the country's multicultural heritage. Interestingly, the dish is known for its 'wok hei' or 'breath of the wok', which is a charred flavor that elevates its taste.
On the Palate
How it's made
5 steps · Show ↓9 min active
How it's made
5 steps · Show ↓- 12 min
Heat a wok over high heat until smoking. Add oil and swirl to coat. Add shrimp and cook until they turn pink and opaque, about 2 minutes.
- 21 min
Add sliced Chinese sausage and stir-fry for another 1 minute until they release their oils and become fragrant.
- 32 min
Push the shrimp and sausage to the side and crack an egg into the center of the wok. Scramble quickly until just set, then mix with the other ingredients.
- 43 min
Add shahe fen noodles, soy sauce, and chili paste. Stir-fry vigorously, tossing to coat the noodles in the sauce, about 3 minutes.
Watch outKeep the noodles moving to prevent sticking and ensure even cooking.
- 51 min
Add bean sprouts and Chinese chives. Stir-fry for another minute until the sprouts are slightly wilted but still crisp. Serve immediately.
