Malaysian Char Kway Teow
Char Kway Teow is a popular stir-fry street food in Malaysia and other Asian countries. It's best with wide noodles but other noodles work too. You can even serve the sauce over rice. Thanks to our spice blend you don't need oyster sauce. Add your preferred protein. We included extra vegetables with plenty of options. You can adjust the level of the salt and heat to your liking.
- 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
- 2 eggs whisked
- 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
- 3 green onions cut into 1/2 inch long slices
- 8 oz long noodles (*3)
- 1/4 cup vegetable or chicken broth
- 2-3 tbsp soy sauce or tamari (*4)
- 2 tsp (brown) sugar or syrup
- (vegetable) oil
Culinary Spice Kit
- Shiitake mushrooms, garlic, onions, arrowroot, white pepper
- 1-2 slices bacon cut into 1/2 inch thin strips
- 4 oz mung bean sprouts
- fish sauce or anchovy paste to taste
- fresh chili finely sliced, to taste
- 1 lemon for juice
- Prepare the noodles according to package instructions. Keep them warm.
- In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.
- In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
- Add the leek. Fry until just soft.
Stir-Fry All Ingredients
- Turn heat to high.
- Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
- Stir-fry for 1 minute.
- Push the ingredients to the side.
- Add the eggs to emptied PAN surface.
- Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
- Add the noodles, green onions, and sprouts (opt.).
- Toss gently until all ingredients are well mixed.
- Give the prepared sauce a quick stir and add it to the PAN.
- Toss gently until all ingredients are well coated.
- Cook for 2 minutes until the sauce soaks in.
- If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.
- Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
(1) Shelled and deveined. Optionally, substitute half of the shrimp with 4 oz fish cake, sliced. If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds. Alternatively, add warm baked tofu cubes on the plated dish.(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces. (3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width. Alternatively, skip the noodles and serve the sauce over cooked rice. (4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce. For soy sauce substitutes click here. (5) Alternatively, divide the ingredients in half and cook in two batches. If you like, use a large wok instead of the pan.
QUICK TOFU CUBES RECIPE:
Drain 1 lb firm tofu and cut it into 1/2 cubes.
Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.