Char kway teow is one of the most famous street food dishes in Malaysia. This beloved noodle dish features wide flat rice noodles stir-fried over high heat with shrimp, Chinese sausage, eggs, bean sprouts, garlic, chives, and a savory blend of soy sauces. Traditionally cooked in a hot wok, Char Kway Teow develops a distinctive smoky flavor known as wok hei, making it rich, aromatic, and incredibly satisfying.
Perfect for lunch or dinner, this authentic Malaysian Char Kway Teow recipe brings restaurant-quality flavors to your kitchen. Quick to prepare and packed with seafood, vegetables, and bold seasonings, it's a delicious one-pan meal that's popular throughout Malaysia and beyond.
14 oz (400g) flat rice noodles , 8 oz (225g) shrimp, peeled and deveined
4 oz (115g) Chinese sausage, sliced (optional) , 2 eggs
2 cloves garlic, minced , 1 cup bean sprouts
2 green onions or garlic chives, chopped , 2 tbsp vegetable oil
2 tbsp light soy sauce , 1 tbsp dark soy sauce
1 tbsp oyster sauce , 1 tsp chili paste (optional)
½ tsp white pepper
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