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Char kway teow (rice noodle stir fry) with Chinese sausage and prawns.
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Char Kway Teow Recipe

Char kway teow (char kwayteow) is a dish of South Chinese origin that found a home in Malaysia. It is a stir-fry built on flat, wide rice noodles with meat, seafood in a rich, often spiced sauce; my version features Chinese sausage (lap cheong) and big juicy prawns.
Course Main Course
Cuisine Anglo Chinese, Anglo Malaysian
Keyword Char Kway Teow, charkway teow, flat rice noodles stir fry
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 2 Servings
Calories 950kcal
Author Brian Jones

Ingredients

  • 150 g Flat Rice Noodles (Dried) 5oz
  • 150 g Prawns 5oz Frozen are fine
  • 150 g Chinese Sausage (Lap Cheong) 5oz
  • 1 Large Egg
  • 75 g Fresh Bean Sprouts 1 Cup
  • 6-8 Spring Onions Plus extra for garnish
  • 4 Garlic Cloves
  • 35 g Lard 2 Tbsp

For the Sauce:

  • 1 tablespoon Sambal Manis
  • 2 teaspoon Dark Soy Sauce
  • 1 teaspoon Oyster Sauce
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Light Soy Sauce
  • ⅛ teaspoon MSG

Instructions

  • Begin by preparing the noodles. You can skip this step if you are using fresh rice noodles (see FAQ's)
    Bring a 20cm or 8" pan of water to a boil and add the rice noodles, cook for 2-3 minutes, then drain and refresh in cold water. Then transfer the noodles to a baking tray when cold and arrange them in a single layer.
  • If you are using frozen prawns, defrost them by running them under cold water.
  • Cut the Chinese sausage into rounds about 5mm (just under ¼") long. I like to do this at a 45° angle.
  • Cut the spring onions into 25mm lengths (around 1").
    I also like to garnish with spring onions, so slice 1 or 2 very thinly at this point.
  • Peel and finely slice the garlic cloves.
  • Lightly beat the egg.
  • Mix all of the ingredients for the sauce in a small bowl and set aside.
    Char Kway Teow process shot 8 of 8
  • Heat a wok over a high heat and add the lard. When it begins to smoke, carefully add the sausage and stir-fry for 1-2 minutes
    Char Kway Teow process shot 1 of 8
  • Add the garlic and spring onions and stir-fry for 15 seconds.
    Char Kway Teow process shot 2 of 8
  • Throw in the noodles and stir-fry for 1 minute.
    Char Kway Teow process shot 3 of 8
  • Add the drained prawns and stir-fry for another minute; some charring should begin to develop on some of the noodles.
    Char Kway Teow process shot 4 of 8
  • Pour in the sauce and cook for another minute, stirring the noodles to get them nicely coated in the sauce.
    Char Kway Teow process shot 5 of 8
  • Push everything to the side of the pan, add the beaten egg and the bean sprouts, and stir-fry for one final minute.
    Char Kway Teow process shot 6 of 8
  • Serve immediately with the extra spring onions as garnish.
    Char Kway Teow process shot 7 of 8

Video

Nutrition

Serving: 1 | Calories: 950kcal | Carbohydrates: 79g | Protein: 39g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 266mg | Sodium: 1590mg | Potassium: 350mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1084IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 5mg
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