Malaysian Char Kway Teow. Savoury, flavourful flat wide rice noodles coated in a salty sweet soy sauce. Paired deliciously with pork belly, beansprouts, Chinese chives, garlic and egg. A perfect meal for dinner or lunch. This recipe only takes 30 minutes.
WHAT DOES CHAR KWAY TEOW TASTE LIKE?
I love char kway teow. It is one of my favourite Malaysian noodle dishes thanks to it’s charry soft chewy rice noodles. Each bite is packed with crunchy bean sprouts, flavourful chives and that chewy pork belly and egg. This dish serves deliciously with some sambal or a Chilli Garlic Sauce that that you can find at most Asian grocers.
Whenever I visit Malaysia, this is one of the dishes I need to have! They make it so good there because the woks emit that “wok hei” also known as “breathe of wok” into the noodles. Giving the noodles that charry smokey taste. If you have a wok at home that has been seasoned very well over time, you can achieve that same taste. However, I’m using a non-stick pan to make this recipe accessible and easier for all and trust me, the noodles still taste incredible!
In Malaysia, they often add cockles to this dish but I’m omitting that and just keeping it simple with the protein by only using pork belly and egg. Authentically they also use pork lard to fry these noodles to give it that extra flavour but that’s what the pork belly is for in this recipe.
EASY TO MAKE!
This char kway teow recipe is very easy to make! It’s all about preparing your ingredients before you fry everything together. I wanted to make this recipe very simple without any complexities so you can try it at home.
WHERE CAN I BUY THESE INGREDIENTS?
You can purchase fresh rice noodles at most Asian grocers like T&T (in Canada) in the refrigerated noodle section. You may also use the dried wide rice noodles as well, just soak them in warm water for 10 minutes and when you cook them, make sure to add in about ½ cup of water to hydrate them or they will be very chewy.
As for the Sweet Soy Sauce, that can also be purchased at many Asian Grocers like T&T in the sauce aisle.
WHAT IF I CAN’T FIND SWEET SOY SAUCE?
If you can’t locate Sweet Soy Sauce, just use Dark Soy Sauce but add some sugar.
The chili garlic sauce (optional) can also be found at most Asian grocers like T&T in the sauce or spice aisle.
I know there are many char kway teow recipes online but this one is really delicious, easy to make and approved by my Malaysian born husband haha! So I hope you give it a try. I also share many other recipes like this so check them out below.
CHAR KWAY TEOW VS CHOW FUN?
So you’re probably wondering what’s the difference between this dish and chow fun? This dish originates from South East Asia and it’s popular in Malaysia and Singapore. Traditionally made with pork lard, sometimes shrimp and cockles. As for the sauce, Sweet Soy Sauce and Dark Soy Sauce is also used to give it that sweet salty taste.
Chow Fun is a Cantonese dish originating from Hong Kong and there are actually two styles – the wet saucy version and the dry kind. Typically, they don’t add sweet soy sauce or cockles. The meat used in Chow Fun is usually beef.
OTHER RECIPES YOU MAY LIKE!
KL HOKKEIN MEEHOISIN BEEF NOODLE STIR-FRYCHICKEN PAD SEE EWTHAI DRUNKEN NOODLESSINGAPORE CURRY VERMICELLI NOODLESPORK BELLY HOR FUN
FOR THIS RECIPE
You will need the following ingredients of char kway teow:
- 1 teaspoon cooking oil
- 200 grams pork belly, diced
- 2 tablespoon garlic, minced
- 2 lbs fresh rice noodles, soaked in warm water until loosened
- Two eggs
- 2.5 cups bean sprouts
- 2 cups Chinese Chives, chopped
- 2-3 teaspoon chili garlic sauce (optional)
Char Kway Teow Noodle sauce:
- 2 tablespoon dark soy sauce (add more if you want it saltier)
- 1 tablespoon sweet soy sauce (add more if you want it sweeter)
- 3 tablespoon oyster sauce
HOW TO MAKE CHAR KWAY TEOW
In a small bowl whisk together your noodle sauce ingredients.
In a large bowl filled with warm water, soak your rice noodles. Peel them apart and strain immediately. Do not oversoak or it will result in soggy noodles.
In your pan set over medium high heat, add cooking oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.
Lower heat to medium flame. Mix in your noodles and let the noodles absorb the oil for flavour.
Add chopped Chinese chives, bean sprouts and give it a mix.
Sweep the noodles and veggies to the side of pan. Pour in your eggs and give it a good scramble. Then combine the eggs with the noodles.
Pour in your noodle sauce and mix everything together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional)
Serve with more chili sauce as desired and enjoy these char kway teow noodles!
Source: https://christieathome.com/
