Char Kway Teow | FoodieAtlas

Ingredients

8 oz (225 g) flat rice noodles (kway teow), soaked in warm water until softened, then drained
2 tablespoons vegetable oil
2 cloves garlic, minced
2 large eggs, lightly beaten
8 oz (225 g) shrimp, peeled and deveined
4 oz (115 g) Chinese lap cheong sausage, thinly sliced
2 cups bean sprouts
4 oz (115 g) Chinese chives, cut into 2-inch pieces
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon chili paste or sambal oelek (adjust to taste)
1 teaspoon sugar
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Soak the flat rice noodles in warm water until softened, then drain and set aside.

Mix the light soy sauce, dark soy sauce, oyster sauce, chili paste, and sugar in a small bowl. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add the minced garlic and stir-fry until fragrant, about 30 seconds.

Push the garlic to the side of the wok and add the beaten eggs.

Scramble the eggs until they are just set, then push them to the side.

Add the shrimp and lap cheong sausage to the wok. Stir-fry until the shrimp turn pink and opaque, about 2-3 minutes.

Add the soaked and drained rice noodles to the wok.

Pour the sauce mixture over the noodles and toss everything together to combine.

Add the bean sprouts and Chinese chives to the wok.

Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

Remove the wok from heat.

Garnish with chopped fresh cilantro.