Char Kway Teow is a beloved street food dish in Singapore and Malaysia, featuring flat rice noodles stir-fried with shrimp, Chinese sausage, eggs, bean sprouts, and a flavorful sauce. It’s known for its smoky flavor, achieved through high-heat cooking.

Ingredients:

• 8 oz flat rice noodles (kway teow)
• 4 oz shrimp, peeled and deveined
• 2 Chinese sausages (lap cheong), thinly sliced
• 2 eggs
• 1 cup bean sprouts
• 2 stalks Chinese chives, cut into 2-inch pieces
• 2 cloves garlic, minced
• 2 tbsp vegetable oil

Sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp white pepper

Instructions:

1. If using dried noodles, soak them in warm water until softened, then drain. If using fresh noodles, separate them gently.
2. In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.
3. Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add the garlic and stir-fry until fragrant, about 30 seconds.
4. Add the shrimp and Chinese sausage, stir-frying until the shrimp turn pink and are cooked through. Remove and set aside.

5. Add the remaining oil to the wok. Crack the eggs into the wok and scramble until just set.

6. Add the noodles and sauce mixture to the wok, tossing to coat the noodles evenly.

7. Return the cooked shrimp and sausage to the wok, along with the bean sprouts and Chinese chives. Stir-fry for another 2-3 minutes, until everything is well combined and heated through.
8. Optionally, garnish with additional fresh chives or serve with a side of chili paste for added heat.