Malaysian Char Kway Teow (30-min. Recipe)
Malaysian Char Kway Teow. Savoury, flavourful flat wide rice noodles coated in a salty sweet soy sauce. Paired deliciously with pork belly, beansprouts, Chinese chives, garlic and egg. A perfect meal for dinner or lunch. This recipe only takes 30 minutes.
1 tsp cooking oil 200 grams pork belly diced 2 tbsp garlic minced 2 lbs fresh rice noodles soaked in warm water until loosened 2.5 cups bean sprouts 2 eggs 2 cups Garlic Chives chopped 2-3 tsp chilli garlic sauce optional Char Kway Teow Noodle sauce: 2 tbsp dark soy sauce (add more if you want saltier) 1 tbsp sweet soy sauce (add more if you want it sweeter) 3 tbsp oyster sauce
In a small bowl, whisk together your noodle sauce ingredients.
In a large bowl filled with warm water, soak your rice noodles. Peel them apart and strain immediately. Do not oversoak or it will result in soggy noodles.
In your pan set over medium high heat, add cooking oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.
Lower heat to medium flame. Mix in your noodles and let the noodles absorb the oil for flavour.
Add chopped Chinese chives, bean sprouts and give it a mix.
Sweep the noodles and veggies to the side of pan. Pour in your eggs and give it a good scramble. Then combine the eggs with the noodles.
Pour in your noodle sauce and mix everything together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional)
Serve with more chili sauce as desired and enjoy these char kway teow noodles!
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Calories: 1179 kcal | Carbohydrates: 201 g | Protein: 18 g | Fat: 31 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 118 mg | Sodium: 1038 mg | Potassium: 311 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 138 IU | Vitamin C: 10 mg | Calcium: 76 mg | Iron: 3 mg