Char Kway Teow - Dude's FAVOURITE MALAYSIAN STREET FOOD

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork belly

Chicken sausage is lower in fat, while pork belly is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein and often more affordable than shrimp.

flat rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles provide more fiber, while egg noodles are usually cheaper.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce is better for health, while regular soy sauce is widely available.

Cut fresh rice noodles into strips about an inch wide and set aside.

Slice the cleaned prawns down the middle to make them stretch further and set aside.

Cut Chinese chives into two-inch lengths and wash them thoroughly to remove any bugs.

Chop 2 cloves of garlic or use a garlic press and set aside.

Thinly slice 1 lap Cheong (Chinese sausage) and set aside.

Crack 2 eggs into a bowl and lightly beat them; set aside.

Prepare the sauce by mixing 2 tablespoons of regular soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sweet dark soy sauce, and 1 teaspoon of chili sauce; stir to combine.

Heat a wok over high heat until smoking and add 1 tablespoon of vegetable oil.

Add the chopped garlic and sliced lap Cheong to the wok and stir-fry until fragrant.

Add the sliced prawns to the wok and cook until they turn pink.

Push the ingredients to one side of the wok and add another tablespoon of vegetable oil, then add the beaten eggs and scramble until set.

Add the rice noodles to the wok and pour the prepared sauce over them, tossing to coat the noodles evenly.

Add the Chinese chives to the noodles and stir-fry until they wilt slightly.

Finally, add the bean sprouts and stir-fry for an additional 30 seconds, ensuring the noodles do not stick to the bottom of the wok.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens