Makes 3 servings
Ingredients:
- 1/2 lbs flat rice noodles (fresh/dried)
- 1/2 lbs shrimps (18 to 20 count), peeled and deveined
- 3 large garlic, finely minced
- 4 tbsp vegetable oil
- 2 eggs
- 1 large handful of fresh bean sprouts
- 1 large handful of chinese chives, chopped
Sauce:
- 3 tbsp soy sauce
- 2 tbsp kecap manis or dark soy sauce
- 1/2 tbsp fish sauce
- 3 tbsp sambal oelek or fresh chili paste
- 1/2 tsp white pepper powder
- 1 tbsp brown sugar
Directions:
- Prep all ingredients before heating up the wok. In a bowl, combine all the sauce ingredients and set aside. Prepare noodles according to package instructions. If you are using dried noodles, after draining it, stir 1 tbsp of cooking oil to avoid noodle lumps.
- Heat up wok on high and once it begins smoking, reduce heat to medium high and swirl in 2 tbsp cooking oil. Add shrimps and stir-fry for 2 minutes only. Remove shrimp on a clean plate.
- Crank up the wok to high heat again, once it smokes, reduce to medium-high and swirl in 1 more tbsp of cooking oil. Add freshly minced garlic and stir fry until fragrant. Avoid burning the garlic. It’ll not taste good 😉
- Throw in cooked flat rice noodles and sauce. Crank up the heat to high and stir-fry for a minute. Reduce heat to medium-high, push the noodles to the sides of wok and add 2 eggs. Stir fry eggs a little before combining it with noodles.
- Crank up the wok to high again and throw in the shrimps, bean sprouts and chinese chives. Stir fry for one more minute and remove from heat.
- Serve char kuey teow hot from the wok, immediately, garnished with sliced fresh red chilies.
Traditionally, char kuey teow has a long list of ingredients such as fish cakes, cockles, Chinese sausage and cooked in pork fat etc. Not a fan of these ingredients, so I omitted it. Feel free to add or omit ingredients to your taste.
Though char kuey teow resembles pad thai, it definitely tastes different — dare I say more delicious 😀
What’s your favorite stir-fry recipe? Have you tried char kuey teow before?