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Ceramic bowl of Malaysian char kuey teow: glossy dark wide flat rice noodles with charred edges, whole shrimp, sliced Chinese sausage, bean sprouts, garlic chives and ribbons of egg, with a lime wedge on a wooden table

Malaysian Char Kuey Teow

Wide flat rice noodles wok-charred with shrimp, Chinese sausage, bean sprouts, garlic chives, and egg in a dark, slightly sweet soy sauce with sambal heat. Cooked hot and fast for smoky edges and glossy noodles.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 oz (400 g) fresh flat rice noodles (kway teow) ribbons separated, or 8 oz (225 g) dried flat rice noodles soaked in warm water until pliable and drained
  • 3 tablespoons neutral oil with a high smoke point avocado, grapeseed, or peanut, divided
  • 8 oz (225 g) medium shrimp peeled, deveined, and patted dry
  • 2 links (about 3 oz / 85 g) Chinese sausage (lap cheong) sliced thin on a diagonal
  • 3 cloves garlic finely minced
  • 1 to 2 tablespoons sambal oelek or 2 fresh red chilies, thinly sliced
  • 2 large eggs lightly beaten
  • 3 cups (about 200 g) bean sprouts rinsed and well drained
  • 1 cup garlic chives about 60 g, cut into 1 1/2-inch pieces, or 4 scallions, greens cut the same way
  • lime wedges for serving
  • 2 tablespoons light soy sauce for the sauce
  • 1 tablespoon dark soy sauce for the sauce
  • 1 tablespoon kecap manis or 2 teaspoons dark brown sugar, for the sauce
  • 1 teaspoon fish sauce optional, for the sauce, for extra depth
  • 1/2 teaspoon ground white pepper for the sauce
  • 2 tablespoons water for the sauce

Method
 

  1. Mix the sauce and prep everything: stir the light soy sauce, dark soy sauce, kecap manis, fish sauce (if using), white pepper, and water together in a small bowl. Have the shrimp, sausage, garlic, eggs, sprouts, and chives measured and within reach before the pan heats up.
  2. Sear the shrimp: heat a wok or large heavy skillet over high heat until it just starts to smoke. Add 1 tablespoon of the oil and swirl. Add the shrimp in a single layer and sear for 1 minute per side, just until pink at the edges. Move them to a plate.
  3. Render the sausage and build the base: add another tablespoon of oil. Add the sliced Chinese sausage and stir-fry for 1 minute until the edges curl and some sweet fat renders. Add the garlic and sambal or chilies and stir for 20 to 30 seconds, just until fragrant.
  4. Char the noodles: add the remaining tablespoon of oil, then the noodles. Spread them out, leave them alone for 45 to 60 seconds so the bottom layer chars lightly, then toss. Pour the sauce around the edge of the wok so it sizzles on contact, and toss for 1 to 2 minutes until every ribbon looks glossy and evenly dark, with a few crisped edges. If the noodles feel stiff, sprinkle in a tablespoon of water and toss again.
  5. Add the egg: push the noodles to one side, pour the beaten eggs into the empty space, and let them set for 20 seconds. Scramble them into soft ribbons, then fold them through the noodles.
  6. Finish with sprouts and chives: return the shrimp and any juices to the wok. Add the bean sprouts and garlic chives and toss for 30 to 45 seconds, just until the sprouts lose their raw edge but stay crisp and the chives wilt. Taste and adjust, then serve right away on warm plates with lime wedges.