In almost every video, I get requests asking me to whip up “Char Kuey Teow”. Secretly, I have been attempting this dish quite a few times. I was asking myself how difficult could it be when it is all about stir-frying some rice noodles with a few other ingredients. That was exactly where I was wrong as I found out it could be quite tricky.
Let’s just say that the pronunciation of Char Kuey Teow is already a little tricky for non-Cantonese speakers. Just click the video above if you want to hear how it is pronounced exactly.
Preparing a plate of Char Kuey Teow just like in Malaysia not only requires the right ingredients but also the correct techniques. I found that it is better prepared in small amount: 1 plate at a time, unless you have a big wok to work with or you are a true professional. The noodles would turn soggy if too much sauce is poured all at once.
To fry Char Kuey Teow, the noodles have to be cooked at high heat. That is why you need to be fast at stirring the noodles or else they might be burnt. A slightly charred taste is all we need for these noodles to have the smoky taste and flavour for which they are famous for.
You may add chopped preserved vegetables, blood cockles or even fry the noodles using pork lard. You can enjoy it with some raw sambal belacan and a bit of lime or calamansi juice. Whichever way you like it, a plate of Char Kuey Teow brings the taste of home to every Malaysian.
(Penang) Char Kuey Teow is also known as: Malaysian Stir-Fried Rice NoodlesChar Kway TeowKuey Teow Goreng炒粿条
Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.
Pour oil into wok which is heated to high heat. Add Chinese sausage, garlic and chilli paste to sauté until fragrant.
Then, sauté prawns and fish cake in the wok for about 30 seconds.
Add noodles to wok and quickly stir fry noodles while adding few spoonfuls of sauce at a time. Add an egg to the noodles.
Finally, add Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked.
Serve hot and enjoy as it is or with raw sambal belacan.