Simple Char Kway Teow | Marion’s Kitchen

Name: Simple Char Kway Teow | Marion’s Kitchen
Ingredients: dried flat rice noodles; light soy sauce; oyster sauce; fish sauce; sugar; black pepper; dark sweet soy sauce; sambal oelek; Thai chili paste; dried shrimp; dried shallots; fish cakes; shrimp; Chinese sausage; eggs; garlic; spring onions; bean sprouts

#rice noodles#soy sauce#fish cakes#spicy#Marion Grasby

A quick and flavorful home-style Char Kway Teow featuring flat rice noodles stir-fried with shrimp, Chinese sausage, fish cakes, and a savory blend of sauces, finished with fresh bean sprouts and spring onions. This easy recipe captures the essence of the classic dish with a deliciously spicy sambal on the side.

Ingredients extracted via AI

dried flat rice noodleslight soy sauceoyster saucefish saucesugarblack pepperdark sweet soy saucesambal oelekThai chili pastedried shrimpdried shallotsfish cakesshrimpChinese sausageeggsgarlicspring onionsbean sprouts

Procedure generated via AI

Soak the dried flat rice noodles in water for about 20 minutes until they soften and become pliable, but are not fully cooked.
Cook the soaked noodles in boiling water for a few minutes until tender yet still springy.
Make the stir-fry sauce by mixing light soy sauce, oyster sauce, fish sauce, sugar, black pepper, and a small amount of dark sweet soy sauce.
Prepare the sambal sauce by blending sambal oelek with Thai chili paste to create a bold, umami-rich and spicy flavor.
Slice the Asian fish cakes thinly, and prepare the shrimp and Chinese sausage as your protein ingredients.
Heat a wok over very high heat until smoking hot—ideally using a well-seasoned carbon steel wok.
Add oil to the hot wok, then quickly stir-fry chopped garlic until fragrant.
Add the shrimp, Chinese sausage, and fish cakes. Stir-fry until the shrimp turn pink and opaque.
Push the ingredients to one side of the wok, add a little more oil, crack in the eggs, spread them out, and let them set slightly before mixing everything together.
Add the cooked noodles to the wok along with the prepared stir-fry sauce. Toss to separate the noodles, prevent sticking, and allow them to absorb the flavorful sauce, developing slight caramelized edges.