Char Kway Teow
Wide rice noodles stir-fried with shrimp, egg, bean sprouts, chives, and a dark soy sauce glaze.
Prep
20 minutes
Cook
12 minutes
Level
Medium
Serves
3
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Instructions
- 1
Loosen noodles gently so they do not break.
- 2
Sear shrimp in a hot wok or skillet, then move them to the side.
- 3
Add garlic, chili paste, noodles, and both soy sauces.
- 4
Push noodles aside and scramble eggs in the same pan.
- 5
Toss in bean sprouts and chives just until crisp-tender.
Tips
Use the widest skillet you own to mimic wok heat at home.
Fresh rice noodles are delicate, so lift and fold instead of aggressively stirring.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Char kway teow is best fresh but can be chilled for up to 2 days.
- Reheat in a skillet with a tiny splash of water to loosen the noodles.
Substitutions
- Use scallions if garlic chives are hard to find.
- Use sriracha or sambal instead of chili paste.
What to Serve With
- Serve with cucumber slices.
- Add extra bean sprouts and lime for freshness.
Common Mistakes
- Do not overcrowd the pan or the noodles will steam.
- Do not overcook bean sprouts; they should keep some crunch.
Recipe FAQ
Can I use dried rice noodles?
Yes. Soak or cook them until flexible, then drain well before stir-frying.
Can I make it without shrimp?
Yes. Use chicken, tofu, or extra egg instead.
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