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Flavorful Malaysian Char Kway Teow Recipe Easy Authentic Wok Hei

Malaysian Char Kway Teow - featured image
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An authentic Malaysian stir-fried flat rice noodle dish known for its smoky ‘wok hei’ flavor, combining prawns, Chinese sausage, eggs, and bean sprouts in a savory sauce. Quick and easy to prepare, perfect for casual dinners.

Ingredients

Scale
  • 8 oz flat rice noodles (kway teow), fresh or dried soaked in warm water for 30 minutes
  • 6 oz medium-sized prawns, peeled and deveined
  • 2 oz Chinese lap cheong (Chinese sausage), thinly sliced
  • 2 large eggs, beaten
  • 1 cup fresh bean sprouts, rinsed and drained
  • 3 cloves garlic, minced
  • 1/2 cup chives or green onions, cut into 1-inch pieces
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon chili paste or fresh chilies (adjust to taste)
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons cooking oil (peanut or vegetable oil)

Instructions

  1. If using dried flat rice noodles, soak them in warm water for about 30 minutes until pliable but not mushy. Drain well and set aside. Fresh noodles can be gently separated by hand.
  2. In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon chili paste (adjust to taste). Stir well and set aside.
  3. Place your wok on high heat and add 2 tablespoons of oil. Wait until it’s shimmering but not smoking excessively.
  4. Toss in minced garlic and sliced lap cheong. Stir-fry quickly (about 20 seconds) until fragrant and the sausage starts to release its oil.
  5. Add prawns and stir-fry for about 1–2 minutes until they turn pink but remain tender. Remove prawns and lap cheong onto a plate temporarily.
  6. Add a bit more oil if needed, pour in beaten eggs, and lightly scramble until just set but still soft.
  7. Immediately add drained noodles and pour the sauce over. Toss vigorously to coat every strand, making sure the noodles start to sizzle and slightly char.
  8. Mix prawns and sausage back into the noodles and continue stir-frying for 2-3 minutes until everything is heated through and the noodles have a slight crisp edge (wok hei).
  9. Toss in bean sprouts and chives, stir quickly (about 30 seconds) to keep the sprouts crunchy and vibrant.
  10. Sprinkle a pinch of white pepper, give a last toss, and serve immediately.

Notes

Use a well-seasoned carbon steel wok for authentic wok hei flavor. Avoid overcrowding the wok to maintain high heat. Use oils with high smoke points like peanut oil. For gluten-free, substitute soy sauces with tamari or coconut aminos. Vegetarian version can replace prawns and lap cheong with tofu and mushrooms. Reheat leftovers gently in a hot skillet to preserve texture.

Nutrition

Keywords: Char Kway Teow, Malaysian noodles, wok hei, stir-fry, flat rice noodles, prawns, Chinese sausage, easy Asian recipe

Find it online: https://sweetstirring.com/flavorful-malaysian-char-kway-teow-recipe-easy-authentic-wok-hei/