Char Kway Teow
Stir-fried rice noodles with soy sauce, oyster sauce, and protein cooked on high heat until edges char. Customizable protein and vegetable slots allow endless variations while maintaining the signature wok technique.
Ingredients
Method
If using fresh rice noodles, separate them gently with your fingers. If using dried noodles, cook according to package directions, drain, and spread on a tray to cool and separate.
Prepare the protein: slice or cut into bite-sized pieces as needed (whole shrimp, diced chicken, torn tofu, etc.). Mince garlic and ginger. Chop the vegetables into roughly even pieces.
In a small bowl, combine soy sauce, oyster sauce, and sugar; set aside.
Heat oil in a wok or large skillet over high heat until shimmering. Add the protein and cook until just done (about 3–5 minutes depending on type); transfer to a plate.
Add garlic and ginger to the same wok and stir for 15 seconds until fragrant.
Add the separated noodles in batches, breaking up clumps as you go. Stir-fry for 2–3 minutes, allowing some noodles to char at the edges.
Return the protein to the wok. Add both vegetables and pour the sauce mixture over everything. Toss continuously for 1–2 minutes until the noodles are well coated and vegetables are just tender-crisp.
Divide into bowls or plates. Garnish with sesame seeds and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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