We’re talking about Char Kuey Teow today- a Malaysian favourite. We’re a fan of this dish for so many reasons. First of all, let’s discuss the greatness of the noodles used in this dish. The flat rice noodles are the best vehicle for the savoury blend of a multitude of sauces. The noodles are soft and absorbent- perfect for soaking up the distinct flavours of a plate of char kuey teow!
We’re a diehard fans of the mandatory kerang a shellfish that’s squidgy and shaped in a way that’s perfect for scooping up the leftover sauces on your plate. And of course, the must-have beansprouts- the perfect element of crunch to this dish.
As one of the most common street foods in Malaysia, we know some of you are itching to whack up a batch of your own version of Char Kuey Teow. Read on for the recipe and jump in on the fun!
Origin of Char Kuey Teow
The word Kuey Teow literally meaning rice cake strips are thought to be Guangdong province in China. This dish is said to be the poor man’s dish because it was mostly made up of leftovers.
Fishermen families would make this quick meal using whatever they had at home and sell the hot dish for extra income. Perhaps that’s why most cooks plate up this seafood-heavy dish in a matter of mere minutes. History calls for urgency!
Char Kuey Teow RecipeDifficulty: Easy
Char Kuey Teow is a delicious and popular noodle dish with a smoky flavour; and is considered a national favourite of Malaysians. This is an easy recipe so you can tuck into a hot plate of Char Kuey Teow in just a few minutes.
2 tbsp light soy sauce
1 tbsp dark soy sauce
1⁄2 tbsp oyster sauce
1⁄2 tbsp fish sauce
1 tsp sugar
1⁄2 tsp pepper
2 tbsp oil
1 tbsp chilli paste
1 garlic clove (minced)
1 fish cake (sliced)
6 prawns (deveined)
50g kerang (boiled and shelled)
180 g rice noodles
80g bean sprouts
30g chives (finely sliced)
- First mix all the sauces, pepper and sugar in a small bowl. Set aside.
- After that, prepare the wok. Set the flame on high and add the oil. Once the oil starts to shimmer, add in the minced garlic and chilli paste. Sauté until fragrant.
- Next, once the garlic turns brown, add in the kerang and prawns. Be sure to stir continuously. Cook for 30 seconds.
- Then, add in the rice noodles. Use the spatula to cut and separate the noodles quickly. Add the sauce mix a few tablespoons at a time. Keep stirring quickly. Then crack an egg into the wok and try to coat all the noodles.
- Lastly, add on the bean sprouts and chives and stir until the vegetables wilt a little.
- Turn off the heat and plate!
Ways to Enjoy Char Kuey Teow
This dish is best eaten while it’s steaming hot. Add in your favourite seafood like calamari rings or even some imitation crab. We prefer eating these noodles with a small squeeze of lime juice on the top!
Explore other popular Malaysian delights with Lokataste Recipe and more!