Char Kway Teow (Malaysian Noodle Stir-Fry)

thewoksoflife.com

Hosea McAdoo

8 ounces dried wide rice noodles or 1 pound fresh rice noodles (225g dried or 450g fresh)

2 teaspoons dark soy sauce

2 tablespoons regular soy sauce

1 tablespoon fish sauce

1 teaspoon shrimp paste or shrimp sauce

1 tablespoon oyster sauce

⅛ teaspoon white pepper

1 teaspoon sugar

3 tablespoons vegetable oil (divided)

2 Chinese sausages (about 115g, sliced ⅛ inch thick)

2 cloves garlic (sliced)

4 ounces shrimp (115g, 31 to 40 size)

4 ounces fish cake or fish tofu, thinly sliced (115g)

4 ounces garlic chives (115g, cut into 2 ½-inch pieces)

1 tablespoon shaoxing wine (optional)

1 egg (lightly beaten)

6 ounces mung bean sprouts (170g)

Directions at thewoksoflife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer