Homemade Char Kuey Teow (Fried Flat Rice Noodle)

This homemade char kuey teow is irresistible, mouth-watering and will satisfy our savory palate. It is a classic noodle dish that is very famous in South East Asia, especially in Malaysia, Singapore and Indonesia. Char kuey teow is basically fried flat rice noodle paired up with some fresh vegetables for the plain or vegetarian option or you can add some meats for more flavors. What distinguishing this char kuey teow with the regular stir-fried rice noodle is the char aroma, or mostly known as wok hei. Without the charred flavor, I would not call it char kuey teow, hence the name.

The key for the char aroma is the high heat. So, afraid not, you can actually make this char kuey teow at home. The trick is to have all the ingredients prepare and within arm-reach, so you won’t burn things up as you cook with such a high heat.  

To make char kuey toew, you should have at least the rice noodle and bean sprout. As for the choice of vegetables and proteins, this is the fun part of cooking char kuey teow. You can actually customize it to your own liking. For veggies, the best is to use leafy vegetables such as you choy, bokchoy, cabbage and so on. For meat options, you can use beef, pork, chicken, shrimp, seafood, fish cake, sausages, and so on. You got the idea. Now, let’s start cooking, shall we?

Tools I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. I usually use this big wok for making fried rice, pad see ew, pad thai, steaming fish, or any stir-frying in general.

Tip: Since we will cook char kuey teow in high heat, it’s better to have everything ready and within your reach to avoid burning. Also, you can substitute beef with pork, chicken, seafood, or even tofu (for vegetarian), whichever your preference is.

Ingredient:

• 1 lb fresh rice noodle (or dried flat rice noodle – prepared according to instruction)
• 3 eggs – beaten
• 4 oz beef – sliced thinly
• 1 oz dried ebi – submerged in water for ½ hour prior to cooking
• 2 oz bean sprout – cleaned
• 4 stalks You choy (or bokchoy or any green-leafy veggie) – cut into 2-inch long
• 3 cloves garlic – minced
• 1 medium-sized shallot – thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons olive oil
• 1 stalk green onion – thinly sliced
• Salt and pepper

Direction:

• Remove water from the dried ebi. Then, mince the ebi.
• Prepare all the ingredients prior to cooking it in a wok/skillet. We will cook it in high heat, so it’s better to have everything ready to avoid burning.
• Pre-heat one tablespoon of olive oil in a wok under medium-high heat.
• Once heated, add the beaten egg and stir for about 2-3 minutes or until it is cooked. Transfer to a plate and set aside.
• Heat up another tablespoon of olive oil under high heat. Then, add shallot, garlic and ebi, give it a quick stir until they are fragrant. This should take less than a minute.
• Add beef, soy sauce, sweet soy sauce, and oyster sauce. Keep stirring for about 2-3 minutes to prevent burning.
• Then, add the rice noodle. Give a quick stir until the noodle is coated with all the sauce.
• Afterwards, add the bean sprout and You choy. Keep stirring until You choy is wilted. Turn off the heat. Try to taste it. Adjust the seasoning with salt and pepper.
• If the taste is okay, add the cooked egg back to the wok, and give it a good mix.
• Transfer to a serving plate and eat while it’s still warm. Enjoy!