Authentic Malaysian Char Kway Teow

Ingredients

• 250g (8.8 oz) flat rice noodles 250g (8.8 oz) flat rice noodles
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 150g (5.3 oz) boneless chicken breast, thinly sliced 150g (5.3 oz) boneless chicken breast, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sweet soy sauce 1 tablespoon sweet soy sauce
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 50g (Sugars: 4g)
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in warm water for 10 minutes until softened. Drain and set aside.
2. 2.
   Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
3. 3.
   Add the minced garlic and stir-fry for 1 minute until fragrant.
4. 4.
   Add the shrimp and chicken slices to the wok and cook until they are cooked through and slightly browned. Remove from the wok and set aside.
5. 5.
   In the same wok, add another tablespoon of vegetable oil and pour in the beaten eggs. Stir-fry until the eggs are lightly scrambled.
6. 6.
   Add the drained rice noodles to the wok and stir-fry for 2-3 minutes until they are well coated with the eggs.
7. 7.
   Return the cooked shrimp and chicken to the wok. Add the bean sprouts and stir-fry for another 2 minutes.
8. 8.
   In a small bowl, mix together the soy sauce, oyster sauce, sweet soy sauce, chili paste, and sugar. Pour the sauce over the noodles and stir-fry for an additional 2 minutes.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Make sure to soak the noodles in warm water until they are softened but still slightly firm. Over-soaking can result in mushy noodles.
• Shrimp — Ensure that the shrimp is peeled and deveined before cooking to remove any grit or sand.
• Bean sprouts — Rinse the bean sprouts thoroughly and trim off any brown ends before adding them to the dish.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.
• Sweet soy sauce — If you can't find sweet soy sauce, you can substitute it with regular soy sauce mixed with a teaspoon of honey or brown sugar.

Tips & Tricks

• To achieve the smoky flavor, use a well-seasoned wok or frying pan and cook over high heat.
• For a vegetarian version, omit the shrimp and chicken and add tofu or extra vegetables.
• Customize the dish by adding other ingredients such as sliced fish cake, Chinese sausage, or green onions.
• To make it spicier, garnish with additional chili flakes or serve with a side of sambal sauce.
• Leftovers can be refrigerated and reheated the next day, but the noodles may become slightly softer.

Serving advice

Serve the Char Kway Teow hot, garnished with fresh cilantro and lime wedges on the side. The lime wedges can be squeezed over the noodles to add a tangy flavor. This dish is traditionally enjoyed as a main course.

Presentation advice

Present the Char Kway Teow in a vibrant and colorful manner by arranging the stir-fried noodles, shrimp, chicken, and bean sprouts on a large serving platter. Garnish with fresh cilantro for a pop of green. Serve with lime wedges on the side for an added touch of freshness.