Char Kway Teow Recipe (Stir Fry Rice Noodles)

Flat rice noodles: These are the base of the dish, providing a chewy texture that absorbs the flavors well.

Soy sauce: Adds a salty and umami flavor to the dish.

Oyster sauce: Contributes a rich, savory depth to the stir-fry.

Garlic: Provides a fragrant and aromatic base.

Shrimp: Adds a sweet and succulent protein element.

Eggs: Scrambled into the dish for added richness and texture.

Bean sprouts: Adds a crunchy, fresh element to the stir-fry.

Vegetable oil: Used for stir-frying the ingredients.

Green onions: Adds a mild onion flavor and a pop of color.

When stir-frying rice noodles, ensure they are soaked in warm water until they are pliable but not mushy. This helps them absorb the soy sauce and oyster sauce more effectively, resulting in a more flavorful dish. Additionally, when adding the shrimp, make sure they are cooked just until they turn pink to prevent them from becoming rubbery.

• flat rice noodles - Substitute with fettuccine: Fettuccine has a similar flat shape and can mimic the texture of rice noodles when cooked.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor to soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor profile that can mimic the richness of oyster sauce.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it lacks the fresh bite of minced garlic.

• shrimp - Substitute with chicken breast: Chicken breast can be cut into small pieces and provides a similar protein content and texture.

• beaten eggs - Substitute with silken tofu: Silken tofu can be scrambled and provides a similar texture and protein content as eggs.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can absorb flavors well in stir-fry dishes.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for stir-frying.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish or cooked in the dish.

• Allow the char kway teow to cool to room temperature before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the stir fry rice noodles into an airtight container. If you don't have one, a resealable plastic bag will work just as well. Make sure to remove as much air as possible to keep the shrimp and vegetables fresh.

• Label the container or bag with the date. This helps you keep track of how long the char kway teow has been stored.

• Store the container in the refrigerator if you plan to eat the noodles within 3-4 days. This keeps the shrimp and bean sprouts at their best quality.

• For longer storage, place the container in the freezer. The char kway teow can be frozen for up to 2 months. This is ideal for meal prepping or if you have leftovers you want to save for a later date.

• When ready to reheat, thaw the noodles in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the shrimp and vegetables.

• Reheat the char kway teow in a wok or skillet over medium heat. Add a splash of soy sauce or oyster sauce to refresh the flavors. Stir-fry until heated through, making sure the shrimp and eggs are thoroughly warmed.

• Alternatively, you can reheat in the microwave. Place the noodles in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot. This method helps retain moisture and prevents the noodles from drying out.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Char Kway Teow.
  4. Stir-fry for about 3-5 minutes, ensuring the rice noodles are evenly heated.
  5. If the noodles seem dry, sprinkle a little water or soy sauce to add moisture.
  6. Serve hot and enjoy.

• Microwave Method:

  1. Place the leftover Char Kway Teow in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on high for 1-2 minutes.
  4. Stir the noodles halfway through to ensure even heating.
  5. If needed, heat for an additional 30 seconds.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Char Kway Teow in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes.
  5. Check to ensure the noodles are heated through.
  6. Serve immediately.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the Char Kway Teow in a heatproof dish and cover it.
  3. Steam for about 5-7 minutes.
  4. Check to ensure the noodles are thoroughly heated.
  5. Carefully remove the dish and serve hot.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to toss and turn ingredients in the wok, ensuring even cooking.

• Knife: A sharp blade used for chopping and mincing ingredients like garlic and green onions.

• Cutting board: A sturdy surface used for safely chopping and preparing ingredients.

• Mixing bowl: A bowl used to beat the eggs before adding them to the wok.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, and vegetable oil accurately.

• Tongs: A tool used to handle and turn the shrimp while cooking.

• Colander: A bowl with holes used to drain the soaked rice noodles before adding them to the wok.

Prep ingredients ahead: Soak rice noodles and chop green onions in advance to streamline cooking.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

One-pan method: Cook shrimp and eggs in the same wok to reduce cleanup time.

Quick sauce mix: Pre-mix soy sauce and oyster sauce in a small bowl for easy addition.

High heat cooking: Keep the wok on high heat to cook everything faster and achieve a better stir-fry texture.