Everyday Kitchen

Indonesian/Malaysian · Dinner

Char Kway Teow

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Char Kway Teow is a Indonesian/Malaysian dish. Cook in two batches if your pan is small.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Char Kway Teow. The photograph shows a wetter regional serving than this stir-fried draft.
The photograph shows a wetter regional serving than this stir-fried draft. Representative photograph of Char Kway Teow. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Noodles

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 2 min

  1. Heat oil from 30 ml neutral oil, 300 g raw shrimp, peeled, 15 g garlic, chopped, 2 eggs; fry shrimp and garlic 2 minutes. Push aside and scramble eggs.

Toss · About 5 min

  1. Add 500 g fresh flat rice noodles, 200 g bean sprouts, 30 g garlic chives and 30 ml soy sauce, 20 ml dark soy sauce, 20 g chili paste, 10 g sugar; stir-fry vigorously 4–5 minutes.

Finish · About 7 min

  1. Check shrimp reach 63°C / 145°F, egg reaches 71°C / 160°F and sprouts are cooked through. Serve at once.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Cook in two batches if your pan is small.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use spring onions instead of garlic chives.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Char Kway Teow one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Char Kway Teow?

Cook in two batches if your pan is small.

What can I substitute in Char Kway Teow?

Use spring onions instead of garlic chives.

Can I prepare Char Kway Teow ahead?

Prepare the measured ingredients for Char Kway Teow one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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