CHAR KWAY TEOW
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
Provided by Matt Lee And Ted Lee
Categories lunch, noodles, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
- Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
- Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 105 grams, Fat 24 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 4338 milligrams, Sugar 5 grams, TransFat 0 grams
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mnaiyem hasan
[email protected]Thank you for sharing this recipe! I can't wait to try it out.
Shym ooo
[email protected]This is the best char kway teow recipe I've ever tried. The instructions are clear and easy to follow, and the results are amazing.
Feroz Lohanch
[email protected]I've made this dish several times and it's always a hit with my family and friends. It's a delicious and easy-to-make dish that's perfect for any occasion.
Mofij Bay
[email protected]I'm always looking for new char kway teow recipes to try, and this one is definitely a keeper. It's going to be a regular in my meal rotation.
Pk Daud vai
[email protected]I served this dish with a side of pickled cucumber and it was the perfect accompaniment. The sourness of the pickle cut through the richness of the char kway teow.
Skull-Rider
[email protected]This dish is a great way to get your kids to eat vegetables. My kids loved the noodles and the colorful vegetables.
Onamika Khan
[email protected]I'm not a huge fan of spicy food, so I omitted the chili paste from the recipe. It was still delicious, but I might try adding a little bit next time to see how it tastes.
Lucky pak pak
[email protected]This recipe is a great way to use up leftover rice noodles. I had some in my pantry that I wasn't sure what to do with, and this dish was the perfect solution.
Blossom Obadiah
[email protected]I followed the recipe exactly and it turned out perfectly. The char kway teow was smoky, flavorful, and had a nice chewy texture.
Yusuf Turay
[email protected]I was surprised at how quickly this dish came together. It's perfect for a weeknight meal when you're short on time.
MD. Musfikur Rahaman
[email protected]The addition of the Chinese sausage and fish cake really elevates this dish. It adds a depth of flavor that you don't get from other char kway teow recipes.
Jemimah Bamaiyi
[email protected]I love how easy this recipe is to follow. Even as a beginner, I was able to create a delicious dish that tasted just like my favorite takeout.
Abdul Rehman Abdul Rehman
[email protected]I'm a huge fan of char kway teow, and this recipe definitely satisfied my cravings. The noodles were perfectly cooked and the sauce was flavorful without being too oily.
Juan Hernanadez
[email protected]This char kway teow recipe is a game-changer! The smoky flavor from the wok and the combination of textures is just heavenly.