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Indonesian/Malaysian · Dinner

Char Kway Teow

Non-vegEasy

Diet: Non-veg

Char Kway Teow is a Indonesian/Malaysian dish. Cook in two batches if your pan is small.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Char Kway Teow. The photograph shows a wetter regional serving than this stir-fried recipe.
The photograph shows a wetter regional serving than this stir-fried recipe. Representative photograph of Char Kway Teow. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Noodles

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 2 min

  1. Heat oil from 30 ml neutral oil, 300 g raw shrimp, peeled, 15 g garlic, chopped, 2 eggs; fry shrimp and garlic 2 minutes. Push aside and scramble eggs.

Toss · About 5 min

  1. Add 500 g fresh flat rice noodles, 200 g bean sprouts, 30 g garlic chives and 30 ml soy sauce, 20 ml dark soy sauce, 20 g chili paste, 10 g sugar; stir-fry vigorously 4–5 minutes.

Finish · About 7 min

  1. Check shrimp reach 63°C / 145°F, egg reaches 71°C / 160°F and sprouts are cooked through. Serve at once.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Cook in two batches if your pan is small.
  • Judge Char Kway Teow by the texture and doneness signs in its steps. Your pan and heat affect how long Char Kway Teow takes to cook.

Substitutions

  • Use spring onions instead of garlic chives.

Storage

  • Get perishable Char Kway Teow into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Char Kway Teow within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Char Kway Teow to 74°C / 165°F, stirring or turning it for even heating. When Char Kway Teow is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Char Kway Teow includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Char Kway Teow becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Char Kway Teow one day ahead. For Char Kway Teow, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Char Kway Teow on the day of serving.

FAQ

What matters most when making Char Kway Teow?

Cook in two batches if your pan is small.

What can I substitute in Char Kway Teow?

Use spring onions instead of garlic chives.

Can I prepare Char Kway Teow ahead?

Prepare the measured ingredients for Char Kway Teow one day ahead. For Char Kway Teow, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Char Kway Teow on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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