Description
Char Kuey Teow is a classic Malaysian hawker dish of smoky stir-fried flat rice noodles with cockles or shrimp, eggs, garlic, chives, and bean sprouts. Packed with wok hei flavor and easy to make at home.
Ingredients
- 2 servings fresh flat rice noodles
- 4 garlic cloves, minced
- ½ cup bean sprouts
- ½ cup garlic chives
- Sriracha or chili paste, optional
- 2 eggs
- Cockles or shrimp, as desired
- Sauce:
- 1.5 tbsp fish sauce
- ½ tbsp dark soy sauce
- 3 tbsp sweet soy sauce
- 3 tbsp oyster sauce
Instructions
- Combine all sauce ingredients in a bowl and set aside.
- Rinse cockles or shrimp and set aside.
- Cut chives to the same length as bean sprouts and soak both in water. Do not drain.
- If noodles stick together, warm in microwave in 30-second intervals and separate gently.
- Prepare all ingredients near the wok before cooking.
- Heat 2 tbsp oil in a wok over high heat. Add garlic and sauté 10–15 seconds; add chili paste if using.
- Add cockles or shrimp and sauté 15–20 seconds, then add bean sprouts and chives with water. Sauté another 15–20 seconds.
- Add noodles and sauce, stir to combine. Push noodles aside, crack an egg, scramble and mix with noodles.
- Turn off heat and serve immediately with optional sambal.
Notes
- Cook no more than 2 servings at a time for best results.
- High heat and fast cooking gives authentic wok hei flavor; prep ingredients beforehand.
- Medium-high heat on induction or regular pan works but takes longer and noodles may break.
- Adding water from soaked bean sprouts/chives keeps noodles from drying out.
- Practice improves timing and texture; it’s okay if not perfect first try.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Malaysian