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A Char Kway Teow recipe for Malaysian rice noodles.

Char Kway Teow Recipe - Malaysian Style Noodles

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    10 mins

Asian Food Chicken Pork Eggs Rice or Noodle Seafood Vegetable Dinner Lunch Breakfast Less Than 30 mins

Bring a Southeast Asian street food classic into your home kitchen with this char kway teow recipe for Malaysian noodles!

 

There are multiple versions of Char Kway Teow across Southeast Asia, influenced by the Hokkien and Teochew Chinese communities that migrated across the region. This version is common in cities like Kuala Lumpur and Chaozhou, and you can also find other versions from Penang, Singapore, and other places all across southeast Asia. Key to all versions all the flat wide rice noodles used for the stir fry, as well as some kind of seafood (traditionally, cockles are quite common). 

 

In this version, core ingredients outside the noodles include chicken, shrimp, Chinese sausage (lap cheong), Chinese fish cakes, egg, and veggies like green onion and bean sprouts. The key to the noodles, regardless of ingredients added, is the rich, sweet, and flavorful sauce. Three Lee Kum Kee sauces come together to form the perfect blend of umami, salty, sweet, and dark in color: Premium Oyster Sauce, Premium Soy Sauce, and Premium Dark Soy Sauce. This rich and glossy sauce mix coats the noodles and other ingredients and enhances their flavors, making for a delicious meal that's perfect with an icy cold beverage on the side.

What You Will Need

Ingredients

  • 2 Tbsp. neutral oil
  • 1 tsp Lee Kum Kee Minced Garlic
  • ½ small onion, sliced
  • 4 oz. shrimp, peeled and deveined
  • 4 oz. Chinese fish cake, sliced
  • 4 oz. Chinese sausage (lap cheong), thinly sliced
  • 2 oz. chicken thigh, thinly sliced
  • 1 egg
  • 8 oz. fresh flat rice noodles (hor fun)
  • 1½ cups bean sprouts
  • 1 cup Chinese chives, cut into 2-inch pieces
  • 2 Tbsp. water

Sauce Mix

  • 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
  • 1 tsp. sugar

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Premium Dark Soy Sauce

Soy Sauces

Premium Dark Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a small bowl, mix Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, and sugar. Set aside.

  2. Heat 1 tablespoon of oil in a large wok over high heat. Add Lee Kum Kee Minced Garlic and onion and stir-fry until fragrant. Toss in shrimp, chicken, sausage and fish cake, cooking until just done.

  3. Push everything to one side, add a little more oil, crack in the egg, scramble slightly, then stir everything together.

  4. Add rice noodles and sauce mix. Stir-fry quickly until noodles are evenly coated and slightly charred.

  5. Toss in bean sprouts, Chinese chives, and a splash of water. Stir-fry for 30 seconds more and serve immediately.

     

    Looking for other Asian noodle recipes? Visit our recipes page for ideas! 

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