Char Kway Teow
Smoky stir-fried flat noodles with shrimp, squid, and a savory soy-and-dark-sauce glaze. A Malaysian street-food classic with irresistible charred edges and tender seafood.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 8 oz Flat rice noodles (about 1/4-inch wide)
- 6 oz Large shrimp, peeled and deveined
- 4 oz Squid tubes, cleaned and sliced into 1/4-inch rings
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce (or use 1 extra tablespoon regular soy sauce plus 1 teaspoon molasses)
- 3 cloves Garlic cloves, minced until pieces are pencil-tip-dot size
- 1 cup Chinese chives or scallions, cut into 2-inch lengths
- ½ cup Bean sprouts
Instructions
- 1
Place the flat rice noodles in a bowl and cover with room-temperature water until they are soft and pliable, about 10–15 minutes, then drain in a colander and set aside.
- 2
Pat the shrimp dry with a paper towel to remove surface moisture, which helps them brown better in the hot wok.
- 3
Pat the squid rings dry with a paper towel as well, using the same method as the shrimp.
- 4
Pour 2 tablespoons of soy sauce and 1 tablespoon of dark soy sauce into a small bowl and stir together, then set the bowl next to the wok.
- 5
Gather the minced garlic, chives, bean sprouts, noodles, shrimp, and squid and place them all within arm's reach of your wok.
- 6
Place a wok or 12-inch skillet on the stove and set the heat to high, allowing it to heat for 1–2 minutes until the surface shimmers and a droplet of water evaporates instantly.
- 7
Pour 2 tablespoons of vegetable oil into the wok and immediately add the shrimp and squid, stirring continuously for 2–3 minutes until the shrimp turns opaque pink and the squid is no longer translucent.
- 8
Push the shrimp and squid to the outer edge of the wok, creating an empty space in the center, then pour the minced garlic into the center and stir for 20–30 seconds until fragrant.
- 9
Add the drained noodles to the wok, breaking up any clumps with your spatula, and stir constantly for 2–3 minutes, mixing the noodles with the shrimp, squid, and garlic.
- 10
Pour the soy sauce mixture over the noodles and stir continuously for 1–2 minutes, scraping the bottom of the wok to loosen any stuck-on brown bits and allow the noodles to char slightly.
- 11
Add the chives and bean sprouts to the wok and toss everything together for 30 seconds until the greens are just warmed through but still crisp.
- 12
Divide the char kway teow equally between two plates or bowls and serve immediately while hot.
Tools you’ll need
- 14-inch wok or 12-inch skillet
- Wooden or silicone spatula
- Colander
- Small bowl
- Paper towels
- Cutting board
- Chef's knife
- Measuring spoons
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