|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the Malaysian noodle dishes that one should not miss trying if visiting Malaysia (especially Penang) or Singapore, or dining at a Malaysian restaurant is char kway teow. This stir-fried dish has wide rice noodles, meat (pork or Chinese sausages, or both), seafood (shrimp, squid or cockles) and vegetables (Chinese chives and mung bean sprouts are the most basic) seasoned with soy sauce and belacan, the Malaysian shrimp paste. Modern versions almost always include stirred whole eggs.
All About the Noodles
The best noodle to use for making char kway teow is called kway teow in Malaysia which is essentially the same as shahe fen or he fen (also known as ho fun), the kind used for cooking Chinese beef chow fun, flat rice noodles about three-quarters of an inch wide and a little less than a quarter of an inch thick. They are sold fresh in Asian stores (vacuum-packed, in some cases). I like to drop them in briskly boiling water for a minute and dumping them in iced water before stir-frying.
If unable to find fresh rice noodles, dried varieties are available. Follow the package directions for use in stir fries.
Note that this recipe dispenses with the pork lard part. Stir-frying always requires consistently high heat.
"This Char Kway Teow was so delicious! I was able to find thinly sliced pork belly at my local Asian market. Although it's cooked for just a short while, it's incredibly tender. The addition of shrimp rounded out the dish, and the egg added a bit of creaminess" —Diana Andrews
2 tablespoons peanut oil
2 shallots, thinly sliced crosswise
1/2 teaspoon minced garlic
1/2 teaspoon shrimp paste
1 generous pinch sugar
1/2 teaspoon chili paste, optional
3 1/2 ounces (100 grams) pork belly, skinless, thinly sliced
1 tablespoon dark soy sauce, or to taste
8 medium shrimp, shelled and deveined
3 Chinese chives, or scallions, cut into 1-inch lengths
4 ounces wide rice noodles, cooked, rinsed in cold water, and drained
1 cup mung bean sprouts
2 large eggs
Gather the ingredients.
Heat the peanut oil in a wok or frying pan over medium heat.
Saute the shallots, garlic, shrimp paste, sugar, and chile paste (if using) until fragrant.
Turn up the heat and add the pork slices. Drizzle with a little soy sauce. Stir fry for a minute or until the pork is no longer pink.
Add the shrimp and chives. Continue stir-frying for another minute.
Throw in the rice noodles. Drizzle in more soy sauce. Stir fry until the noodles are heated through.
Lastly, add the bean sprouts and eggs. Stir-fry, breaking up the eggs and cooking until just set and the sprouts are slightly wilted.
Taste and add more soy sauce, if needed.
Divide the char kway teow between 2 plates or shallow bowls and serve at once.