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Char Kway Teow: Stir-Fried Rice Noodles with Shrimp
More recipes: Indonesian Recipes · Noodle Recipes · All Asian Recipes
Char Kway Teow: Stir-Fried Rice Noodles with Shrimp
Laura Chen
2
20 Minuten
10 Minuten
550
Malaysian
Main Course
Char Kway Teow is a popular street food dish from Malaysia and Singapore, made with rice noodles, shrimp, eggs and a savory sauce. It is known for its smoky flavor, which comes from frying over very high heat in a wok.
Ingredients
- 200 g flat rice noodles
- 100 g shrimp, peeled and deveined
- 2 garlic cloves, finely chopped
- 100 g Chinese sausage (lap cheong), sliced
- 2 eggs
- 100 g bean sprouts
- 50 g Chinese chives (garlic chives), cut into 5 cm pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1/2 tsp chili paste
- 1/2 tsp sugar
- 2 tbsp vegetable oil
- 1 pinch salt
Instructions
- Prepare the rice noodles according to the package directions.
- Heat the oil in a wok or large frying pan and briefly fry the garlic.
- Add the shrimp and fry until almost cooked.
- Add the Chinese sausage and keep frying.
- Crack the eggs into the wok and stir until they set.
- Add the noodles, soy sauce, oyster sauce, dark soy sauce, chili paste and sugar and stir well.
- Stir in the bean sprouts and Chinese chives and fry everything together for another 2-3 minutes, until the noodles are hot and evenly coated with the sauces.
- Season with a pinch of salt and serve right away.
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More recipes: Indonesian Recipes · Noodle Recipes · All Asian Recipes