Signature Char Kway Teow

Signature Char Kway Teow

A complex, smoky stir-fried flat rice noodle dish perfected with 'wok hei,' featuring plump prawns, savory Chinese sausage, crunchy bean sprouts, and scrambled egg.

Dietary

Tags

Ingredients

Instructions

  1. Prepare the sauce: In a small bowl, combine 1/4 cup dark soy sauce, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 2 tablespoons white granulated sugar, 1 teaspoon fish sauce, and 1/2 cup water. Mix well and set aside. Ensure fresh flat rice noodles are separated.
  2. Heat a large wok or cast-iron skillet over very high heat until smoking. Add 2 tablespoons cooking oil, swirl to coat.
  3. Add 5 ounces thinly sliced Chinese sausage and cook for 1-2 minutes until slightly crispy and fat has rendered. Push to one side of the wok.
  4. Add 1 pound large raw shrimp to the open side of the wok and stir-fry for 1-2 minutes until they just turn pink. Push to the side with the sausage.
  5. Add 3 minced garlic cloves and 2 teaspoons red Thai chili paste to the empty part of the wok and stir-fry for 30 seconds until fragrant.
  6. Add half of the 2 pounds fresh flat rice noodles to the wok. Pour about half of the prepared sauce over the noodles. Using two spatulas, stir-fry vigorously, tossing and folding the noodles to absorb the sauce and combine with the ingredients. Press the noodles flat against the hot wok occasionally to achieve some charring and 'wok hei' (smoky flavor). Cook for 3-4 minutes, being careful not to break the noodles.
  7. Create a well in the center of the noodles. Pour half of the 5 beaten eggs into the well and quickly scramble. Once almost set, toss to combine with the noodles.
  8. Add 1 cup fresh bean sprouts and 1/2 cup chopped fresh Chinese chives. Stir-fry for another 1-2 minutes until bean sprouts are crisp-tender. Transfer this first batch to a serving platter.
  9. Repeat steps 2-8 for the remaining ingredients to cook the second batch. Serve immediately.

Notes

Achieving 'wok hei' requires very high heat and fast cooking. Ensure your wok is smoking hot before adding ingredients. Cooking in batches prevents overcrowding and allows better caramelization.

Nutrition (per serving)