DinnerMain Course

Char Kway Teow

Name: Char Kway Teow
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 portioner
Cuisine: malaysian
Ingredients: 250 g flat rice noodle fresh; 150 g shrimp peeled, deveined; 50 g chinese sausage sliced thinly; 2 stk. egg; 50 g bean sprout; 20 g garlic chive cut into 2-inch lengths; 2 fed garlic minced; 1 spsk. dark soy sauce; 1 spsk. light soy sauce; 1 spsk. oyster sauce; 1 tsk. chili paste; 0,5 tsk. sugar; 2 spsk. water; 2 spsk. cooking oil

Char Kway Teow is a beloved Malaysian street food featuring flat rice noodles stir-fried with shrimp, Chinese sausage, bean sprouts, and chives in a savory, slightly sweet sauce. This recipe captures the authentic flavors and smoky 'wok hei' often associated with this classic dish. It's a quick and satisfying meal perfect for a weeknight dinner.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, gluten, bløddyr, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gflat rice noodle, fresh
150 gshrimp, peeled, deveined
50 gchinese sausage, sliced thinly
2 stk.egg
50 gbean sprout
20 ggarlic chive, cut into 2-inch lengths
2 fedgarlic, minced
2 spsk.cooking oil

sauce

1 spsk.dark soy sauce
1 spsk.light soy sauce
1 spsk.oyster sauce
1 tsk.chili paste
0,5 tsk.sugar
2 spsk.water

Udstyr

wok · spatula

Fremgangsmåde

Trin for trin

1
If using dried flat rice noodles, soak them in hot water according to package directions until pliable, then drain well.
Ca. 15 min.
Kokkens note: Fresh noodles are preferred for best texture and less chance of breaking during stir-frying.
2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, chili paste, sugar, and water to create the sauce.
Ca. 2 min.
3
Heat a large wok or heavy-bottomed pan over high heat until smoking.
Ca. 1 min.
Kokkens note: Achieving high heat is crucial for 'wok hei' (smoky flavor).
4
Add cooking oil to the hot wok, swirling to coat the surface.
5
Add the minced garlic and Chinese sausage, stir-fry for 1 minute until fragrant and the sausage is slightly crispy.
Ca. 1 min.
6
Add the shrimp and stir-fry for 1-2 minutes until they just begin to turn pink.
Ca. 1 min.
Kokkens note: Avoid overcooking the shrimp at this stage, as they will cook more later.
7
Push the ingredients to one side of the wok, then crack the eggs into the empty space. Scramble them quickly until just set.
Ca. 1 min.
8
Add the flat rice noodles to the wok and pour the prepared sauce over them.
9
Toss and stir-fry vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and slightly charred.
Ca. 2 min.
Kokkens note: Use two spatulas or a spatula and tongs to effectively toss the noodles without breaking them.
10
Add the bean sprouts and garlic chives, then continue to stir-fry for another 30 seconds to 1 minute until they are just wilted.
Ca. 1 min.
11
Serve immediately while hot.

Bevar den gode smag

Opbevaring

Store leftover Char Kway Teow in an airtight container in the refrigerator.

Genopvarmning

Reheat in a hot wok or microwave until thoroughly warmed through.