Best 2 Char Kway Teow Recipes

Char kway teow is a beloved hawker dish in Singapore and Malaysia, known for its smoky flavor and irresistible combination of textures. Flat rice noodles are stir-fried with cockles, Chinese sausage, bean sprouts, chives, and eggs, all coated in a thick, savory sauce. The dish is typically cooked over a charcoal fire, giving it a unique charred flavor.

This article provides three delectable variations on the classic char kway teow:

1. **Traditional Char Kway Teow:** This recipe stays true to the original hawker-style dish, using a combination of light and dark soy sauce, shrimp paste, and a touch of sugar to create a rich and flavorful sauce.

2. **Seafood Char Kway Teow:** Take your char kway teow to new depths of flavor with this seafood-packed version. Shrimp, squid, and fish are stir-fried together with the noodles, adding a briny sweetness that complements the savory sauce perfectly.

3. **Vegetarian Char Kway Teow:** For a meat-free alternative that's just as delicious, try this vegetarian char kway teow. Tofu, bean sprouts, and a medley of vegetables are stir-fried with the noodles, creating a flavorful and satisfying dish.

Whether you prefer the traditional, seafood, or vegetarian version, these recipes will guide you through the process of creating a mouthwatering plate of char kway teow that will transport you to the bustling streets of Singapore or Malaysia. So grab your wok and get ready to experience the smoky, savory goodness of this iconic dish!

Check out the recipes below so you can choose the best recipe for yourself!

PENANG CHAR KWAY TEOW

Penang Char Kway Teow image

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Provided by ummi77

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

Steps:

Mix seasoning ingredients in a bowl.
Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
Add prawns and cockles.
Push all the fried ingredients to one side and add in kway teow.
Stir-fry the kway teow quickly and add seasoning and chili paste.
Sprinkle with a little water and mix in all the fried ingredients together.
Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
Cover the egg with all the ingredients and stir-fry evenly.
Add beansprouts and chives and stir well.
Do not overcook.
Remove the dish to a plate and serve hot.

CHAR KWAY TEOW

Char Kway Teow image

This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.

Provided by Matt Lee And Ted Lee

Categories lunch, noodles, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1/4 cup chopped garlic
3 cups bean sprouts
1 pound fresh kway teow (broad rice) noodles
1 teaspoon salt
1 cup dark soy sauce
2 tablespoons seedless tamarind paste dissolved in 3/4 cup water
6 large eggs, lightly beaten
1 tablespoon Thai chili sauce
3 Chinese sausages, thinly sliced
8 ounces medium shrimp, peeled and deveined
3 ounces chives, sliced into 2-inch pieces

Steps:

Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use flat rice noodles: These noodles are the traditional choice for char kway teow and they cook quickly and evenly.
Soak the noodles before cooking: This will help to soften them and make them easier to stir-fry.
Use a well-seasoned wok: A seasoned wok will help to prevent the noodles from sticking and will also impart a nice flavor to the dish.
Cook the noodles over high heat: This will help to create a nice char on the noodles.
Add the sauce gradually: This will help to prevent the noodles from becoming too soggy.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of the dish.

Conclusion:

Char kway teow is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice noodles and vegetables, and it is also a good source of protein and carbohydrates. If you are looking for a quick and easy meal that is packed with flavor, then char kway teow is the perfect dish for you.