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Fish, South and Southeast Asian

Shrimp char kway teow

Shrimp char kway teow is a Malaysian stir fried noodle dish made with flat rice noodles, egg, and bean sprouts. This easy recipe takes 30 minutes and serves 4, at about €4.50 per person. The key to success is very high heat and cooking in small batches to get real wok hei, that smoky, charred flavor street vendors are known for.

Tonight, Malaysian char kway teow, flat rice noodles stir fried in the wok with shrimp, egg, and bean sprouts.

Shrimp char kway teow
Total time
30 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter
The kids
They generally like it

Char kway teow is the noodle dish you'll find sizzling at nearly every hawker stall in Malaysia, fragrant the moment it hits a blazing hot wok. The flat rice noodles soak up soy sauce and oyster sauce, the shrimp add a hit of the sea, and the eggs get scrambled right into the noodles in soft little curds. Fresh chili and raw garlic keep everything lively, for a dish that's salty, a touch sweet, and gently spicy all at once.

Once everything is prepped, it comes together fast, which makes it a great pick for a weeknight when you don't want to stand at the stove for an hour. Kids generally love stir fried noodles, you can just dial back the chili or serve it on the side. Mon Chou suggests this one whenever you want a break from pasta or rice without leaving your usual pantry staples behind.

The ingredients

4 people

Pantry

  • Flat rice noodlesoften in the pantry 350 g
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 4 tbsp

Fish counter

  • Raw peeled shrimp 400 g

Dairy

  • Eggs 3

Fruits and vegetables

  • Bean sprouts 200 g
  • Garlic 3 cloves
  • Chives 1 bunch
  • Fresh chili 1

Allergens Shellfish, Gluten, Mollusks, Fish, Soy, Eggs

The step by step recipe

  1. Soak or cook the rice noodles according to the package, then rinse and drain them. 5 min

    Don't overcook them, they'll finish cooking in the wok.

  2. Mix the soy sauce, oyster sauce, and sugar in a bowl.

    Prep everything before you start, the cooking itself goes very fast.

  3. Heat the oil in the wok over high heat, stir fry the garlic and chili, then add the shrimp and cook until pink. 3 min

    Pull the shrimp out as soon as they turn pink and set them aside.

  4. Add the noodles and sauce, stir fry, push everything to one side, and crack the eggs into the wok. 4 min

    Let the eggs set slightly before mixing them into the noodles.

  5. Return the shrimp to the wok, add the bean sprouts and chives, and stir fry for one more minute. 2 min

    The bean sprouts should stay crunchy, add them right at the very end.

Our tips to get it right

  • Use the biggest wok or skillet you own, and never fill it more than halfway, otherwise the noodles steam instead of char.
  • Drain the noodles and bean sprouts well before adding them, excess water cools down the wok and stops that charred flavor from forming.
  • Prep and line up every ingredient next to the stove before you turn on the heat, the actual cooking only takes about ten minutes.

The variations

  • Swap the shrimp for thinly sliced chicken or beef, browning it well before setting it aside just like you would the shrimp.
  • For a vegetarian version, skip the shrimp and oyster sauce, use extra soy sauce in its place, and add diced firm tofu.
  • For kids, leave the fresh chili out of the dish and serve it chopped on the side for anyone who wants to add some heat.

What to serve it with

  • Iced green tea or fresh lemonade
  • Lime wedges for squeezing
  • A cold, crisp cucumber salad

Storage

Char kway teow keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the noodles and bean sprouts lose their texture. Reheat it in a skillet or wok over high heat, with a splash of water if needed, rather than in the microwave.

Questions about this dish

Can I use a different type of noodle instead of flat rice noodles?

Thinner rice noodles work, but the texture will be less chewy and satisfying. Avoid wheat noodles, as they completely change the character of the dish.

Do I really need a wok to make this recipe work?

A wok helps since it gets extremely hot, but a large heavy bottomed skillet works too. The key is cooking over high heat in small batches rather than crowding the pan.

Can I prep anything ahead of time?

You can make the sauce, peel the shrimp, and mince the garlic and chili several hours ahead. The noodles can also be cooked in advance, just rinse them in cold water so they don't stick together.

Why do my noodles stick to the bottom of the wok?

This usually happens when the wok isn't hot enough or too many noodles are added at once. Turn up the heat and cook in two batches if your pan is on the smaller side.

How long does it take to make a shrimp char kway teow?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp char kway teow?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp char kway teow cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, mollusks, fish, soy, eggs. Always check the labels of the products you buy.

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