Char Kway Teow

A classic Malaysian street food, Char Kway Teow features stir-fried flat rice noodles with succulent prawns, flavorful Chinese sausage, egg, and crunchy bean sprouts, all cooked in a smoky soy sauce that delivers rich umami and a slightly charred aroma.

Steps

1. Prepare all ingredients: soak rice noodles in warm water if dry, slice sausage, and rinse bean sprouts. 2. Heat vegetable oil in a wok over high heat until smoking. 3. Add minced garlic and stir-fry for 10 seconds until fragrant. 4. Add prawns and Chinese sausage, stir-frying until prawns turn pink. 5. Push ingredients to the side, crack in the egg, and scramble gently. 6. Add rice noodles and toss quickly to combine. 7. Pour in soy sauce, dark soy sauce, and oyster sauce, stirring continuously. 8. Add bean sprouts and chopped spring onion, stir-fry for another 1-2 minutes. 9. Adjust seasoning with chili paste if desired. 10. Serve immediately for best flavor and texture.

100g flat rice noodles 50g prawns, peeled and deveined 1 Chinese sausage, thinly sliced 1 large egg 50g bean sprouts 2 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1 teaspoon oyster sauce 1 tablespoon vegetable oil 1 spring onion, chopped Chili paste (optional, to taste)