Charcoal Char Kway Teow
Charcoal Char Kway Teow
Ingredients
For the Noodles and Protein
- 1 1/2 pounds fresh flat rice noodles, separated
- 12 large shrimp, peeled and deveined
- 4 ounces lap cheong, sliced thinly on the bias
- 4 ounces fish cake, sliced thinly
- 4 large eggs
For the Sauce
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon chili paste, or to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
For the Aromatics and Vegetables
- 3 tablespoons lard
- 4 cloves garlic, minced
- 4 cups bean sprouts
- 1 cup garlic chives, cut into 1-inch lengths
Instructions
- 1
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, chili paste, granulated sugar, and white pepper. Set aside. This is your Char Kway Teow sauce.
⏱️ 3 min
- 2
Ensure all ingredients are prepped and within easy reach of your cooking station. This dish cooks very quickly, so mise en place is crucial. Gently separate the fresh flat rice noodles if they are stuck together.
⏱️ 10 min
- 3
Heat a large wok over a charcoal fire or the highest heat setting on your stove until it is ripping hot and just starting to smoke. Add the lard and swirl to coat the wok.
⏱️ 2 min
- 4
Add the minced garlic to the hot lard and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Add the sliced lap cheong and fish cake to the wok. Stir-fry for 1-2 minutes until the lap cheong starts to crisp and release its oils.
⏱️ 2 min
- 6
Add the shrimp and stir-fry for 1 minute until they just start to turn pink. Do not overcook them at this stage.
⏱️ 1 min
- 7
Push all the ingredients to one side of the wok, creating a clear space. Add the fresh flat rice noodles to the empty side of the wok. Pour the prepared Char Kway Teow sauce over the noodles.
⏱️ 1 min
- 8
Quickly toss and stir-fry the noodles with the sauce for about 1-2 minutes, ensuring they are well coated and starting to absorb the flavors. Then, mix the noodles with the other ingredients in the wok.
⏱️ 2 min
- 9
Create another clear space in the wok. Crack the eggs directly into this space. Let them set slightly, then quickly scramble them into the noodles and other ingredients, breaking them up as you toss.
⏱️ 1 min
- 10
Add the bean sprouts and garlic chives to the wok. Continue to stir-fry vigorously for another 30 seconds to 1 minute, until the bean sprouts are slightly softened but still retain a crunch, and the chives are wilted. The goal is to achieve 'wok hei' – a smoky aroma and slight char on the noodles.
⏱️ 1 min
- 11
Taste and adjust seasoning if necessary. Serve immediately while hot, ideally directly from the wok.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Charcoal Char Kway Teow
For the Noodles and Protein
- 1 1/2 pounds fresh flat rice noodles, separated
- 12 large shrimp, peeled and deveined
- 4 ounces lap cheong, sliced thinly on the bias
- 4 ounces fish cake, sliced thinly
- 4 large eggs
For the Sauce
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon chili paste, or to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
For the Aromatics and Vegetables
- 3 tablespoons lard
- 4 cloves garlic, minced
- 4 cups bean sprouts
- 1 cup garlic chives, cut into 1-inch lengths
Instructions
- 1
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, chili paste, granulated sugar, and white pepper. Set aside. This is your Char Kway Teow sauce.
⏱️ 3 min - 2
Ensure all ingredients are prepped and within easy reach of your cooking station. This dish cooks very quickly, so mise en place is crucial. Gently separate the fresh flat rice noodles if they are stuck together.
⏱️ 10 min - 3
Heat a large wok over a charcoal fire or the highest heat setting on your stove until it is ripping hot and just starting to smoke. Add the lard and swirl to coat the wok.
⏱️ 2 min - 4
Add the minced garlic to the hot lard and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Add the sliced lap cheong and fish cake to the wok. Stir-fry for 1-2 minutes until the lap cheong starts to crisp and release its oils.
⏱️ 2 min - 6
Add the shrimp and stir-fry for 1 minute until they just start to turn pink. Do not overcook them at this stage.
⏱️ 1 min - 7
Push all the ingredients to one side of the wok, creating a clear space. Add the fresh flat rice noodles to the empty side of the wok. Pour the prepared Char Kway Teow sauce over the noodles.
⏱️ 1 min - 8
Quickly toss and stir-fry the noodles with the sauce for about 1-2 minutes, ensuring they are well coated and starting to absorb the flavors. Then, mix the noodles with the other ingredients in the wok.
⏱️ 2 min - 9
Create another clear space in the wok. Crack the eggs directly into this space. Let them set slightly, then quickly scramble them into the noodles and other ingredients, breaking them up as you toss.
⏱️ 1 min - 10
Add the bean sprouts and garlic chives to the wok. Continue to stir-fry vigorously for another 30 seconds to 1 minute, until the bean sprouts are slightly softened but still retain a crunch, and the chives are wilted. The goal is to achieve 'wok hei' – a smoky aroma and slight char on the noodles.
⏱️ 1 min - 11
Taste and adjust seasoning if necessary. Serve immediately while hot, ideally directly from the wok.
⏱️ 1 min