Spicy Umami Char Kway Teow

A classic Malaysian hawker dish of stir-fried flat rice noodles with juicy prawns, sliced chicken, eggs, and Chinese broccoli, all coated in a savory, slightly spicy, and smoky sauce.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 6
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $6.54/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• savory
• spicy
• fresh
• crowd-pleaser

Ingredients

• 1.5 pound wide flat rice noodles (fresh, separated)
• 1.5 pound shrimp (peeled, deveined, tails on or off)
• 0.75 pound chicken thigh (boneless, skinless, thinly sliced)
• 6 eggs (lightly beaten)
• 1.5 cup Chinese broccoli (chopped into 1-inch pieces)
• 0.5 cup bean sprouts
• 3 tablespoon olive oil
• 0.5 cup light soy sauce
• 0.25 cup dark soy sauce
• 2 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon sambal oelek

Instructions

1. In a small bowl, whisk together 1/2 cup light soy sauce, 1/4 cup dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon sugar, and 1 teaspoon sambal oelek (if using). Set aside.
2. Ensure 1 1/2 pounds fresh wide flat rice noodles are separated to prevent clumping. If they are hard, blanch briefly in hot water then immediately rinse with cold water and toss with a little olive oil.
3. Heat 1 tablespoon olive oil in a large wok or skillet over high heat until smoking. Add 3/4 pound thinly sliced chicken thigh and cook for 2-3 minutes until browned. Push chicken to one side of the wok.
4. Add 1 1/2 pounds peeled shrimp to the empty side of the wok and cook for 1-2 minutes until they turn pink. Push shrimp to the side with chicken. Add the 6 lightly beaten eggs to the empty side and scramble briefly until just set, then break into smaller pieces. Toss the chicken, shrimp, and egg together.
5. Add the prepared 1 1/2 pounds fresh wide flat rice noodles to the wok. Pour half of the sauce mixture over the noodles. Toss vigorously for 2-3 minutes, ensuring the noodles are well coated and starting to char slightly (this is known as 'wok hei').
6. Add 1 1/2 cups chopped Chinese broccoli and 1/2 cup bean sprouts to the wok. Pour the remaining sauce mixture over. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp and everything is well combined and hot. Serve immediately.

Notes

Use a very hot wok and work quickly when stir-frying to achieve the best 'wok hei' (breath of the wok) flavor. If your wok isn't large enough, cook in two batches to avoid overcrowding, which can lead to steaming instead of stir-frying. Adjust sambal oelek to your preferred spice level.

Nutrition (per serving)

• Calories: 712
• Protein: 51.1 g
• Carbohydrates: 99.2 g
• Fat: 15 g
• Fiber: 3.3 g
• Sodium: 2431 mg
• Saturated Fat: 3.3 g
• Sugar: 5.6 g
• Cholesterol: 377 mg