Char Kuey Teow (Stir Fried Rice Noodles)

Char kuey teow is one of the most epic noodle dishes in the world that has ranked 14th on the ‘World Street Food Top 50 List’ and recently listed again in Asia’s 50 Best Restaurants under the Essence of Asia Collection. The dish is undeniably our homegrown darling, alongside other famous foods such as nasi lemak, curry mee and laksa.

Char kuey teow consists of flat rice noodles stir fried in a well-seasoned wok over intense fire to achieve just a hint of charred smoky perfection, alongside various ingredients that lend contrasting textures and big flavors to this bold Southeast Asian dish. It may seem straightforward but is actually an art form that has been perfected by Malaysian street hawkers over the decades. Its defining feature is the distinctive wok flavor (‘wok hei’ or breath of the wok) created by masterful stir-frying technique. Traditionally cooked with lard, the classic char kuey teow contain these hallmark ingredients: Chinese sausage (lap cheong), fish cake, prawns, Chinese chives, bean sprouts, duck eggs, and blood cockles. Seasonings such as soy sauce and oyster sauce are added to the noodles and allowed to caramelize for extra flavor. Sometimes, chili paste (locally known as ‘cili boh’) is also incorporated for a kickass spicy version!

It’s recommended to add the seasoning and bean sprouts bit by bit as the water from these ingredients will add moisture and prevent the noodles from clumping or sticking together. The aim is to get a lovely charred taste on the edges of the noodles, which will not happen if the noodles are too wet.

For my recipe below, I prefer thin kuey teow noodles than the thick ones from the original recipe; this is purely aesthetics. I’ve also replaced the lard with vegetable oil and omitted blood cockles for a healthier dish. Plus, the method has been simplified too for home cooks as our burners cannot compete with large power commercial wok stoves. Once you start, you’ll come to realize that stir-frying is a quick and free-flowing process once you have all the ingredients ready and prepped. So fry away!

- Recipe by Deborah Lee

Char Kuey Teow (Stir Fried Rice Noodles)

SERVES TIME

1 15 mins

INGREDIENTS

200g dry kuey teow noodles, or regular rice noodles, soaked in water according to its packet instructions
3 tbsp vegetable oil
1 tbsp Homiah Sambal Chili Crunch, plus more for garnishing
1 clove garlic, finely minced
2 medium prawns, deveined and shelled (leave the tails on)
8-10 thin slices fish cake
1 egg
1 cup bean sprouts, washed and ends removed
1 stalk Chinese chives, or scallions, cut to 5cm
Banana leaves for plating and serving, optional
SEASONING:
- 4 tsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp dark soy sauce
- ½ tsp fish sauce
- ¼ tsp ground white pepper

METHOD

Lightly coat the inside of the wok or a large frying pan with the vegetable oil. Turn the fire on high then slowly swirl the pan on all sides to heat it evenly. Once the oil is hot and sizzling, fry the prawns until slightly brown on both sides for 1½ minutes. Add the minced garlic and fry until aromatic, 1-2 minutes. Add the loosened kuey teow noodles and give it a quick toss.
Next, add ¼ of the seasoning together with the Homiah Sambal Chili Crunch. Toss in ¼ portion of bean sprouts. Stir and flip quickly to incorporate. Add the fish cakes and the remaining seasoning.
Reduce the fire to medium. Push the noodles to one side of the wok. Crack the egg into the wok, and spread it into a thin layer with a wok spatula. When the egg is half-cooked (which should take about 30 seconds), lift the noodles and flip it onto the egg, stirring quickly to mix.
Add the remaining bean sprouts and Chinese chives and stir well. Turn the heat to high, then spread the noodles thinly on the wok to stir fry until they’re slightly ‘char’ or browned for a final 30 seconds. Flip the noodles over and fry the other side for another 30 seconds.
Transfer the noodles to a plate and garnish with more Homiah Sambal Chili Crunch.

SHOP INGREDIENTS