Char Kuey Teow Recipe

Flat rice noodles: Soaked in warm water to soften them for stir-frying.

Shrimp: Peeled and deveined for a clean and easy-to-eat protein.

Bean sprouts: Adds a crunchy texture and freshness to the dish.

Garlic: Minced to infuse the oil with its aromatic flavor.

Soy sauce: Provides a salty, umami base to the dish.

Oyster sauce: Adds a rich, savory depth to the flavor profile.

Chili paste: Brings heat and a touch of complexity to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Beaten and scrambled to add richness and texture.

Chinese chives: Cut into pieces to add a mild onion-like flavor.

When stir-frying flat rice noodles, ensure they are soaked just enough to be pliable but not overly soft. This helps them maintain their texture and prevents them from breaking apart during cooking. Additionally, always use a high heat to achieve that signature wok hei flavor, which is the smoky, charred aroma that makes Char Kuey Teow so distinctive.

• flat rice noodles - Substitute with fettuccine: Fettuccine has a similar flat shape and texture, making it a good alternative for flat rice noodles.

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

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor, making them a good substitute for bean sprouts.

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor that complements the dish well.

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

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

• chili paste - Substitute with sriracha: Sriracha offers a similar level of heat and a slightly tangy flavor.

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

• eggs - Substitute with tofu: Tofu can provide a similar protein content and can be scrambled to mimic the texture of eggs.

• chinese chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used in the same way as Chinese chives.

• Allow the char kuey teow to cool completely before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the cooled char kuey teow into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the container in the freezer, where it can last up to 2 months.

• When ready to reheat, if refrigerated, you can use a microwave or a wok. For the microwave, place the char kuey teow in a microwave-safe dish, cover it with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through.

• If using a wok, heat a small amount of vegetable oil over medium heat. Add the char kuey teow and stir-fry until heated through, adding a splash of soy sauce or water if it appears dry.

• For frozen char kuey teow, thaw it in the refrigerator overnight before reheating. Follow the same reheating instructions as for refrigerated char kuey teow.

• Avoid reheating char kuey teow multiple times, as this can degrade the texture and flavor of the noodles and shrimp. Reheat only the portion you plan to eat.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the char kuey teow to ensure food safety.

• For the best results, reheat char kuey teow in a wok or large skillet over medium-high heat. Add a splash of vegetable oil to prevent sticking and to revive the flavors. Stir-fry for about 3-5 minutes until heated through.
• Alternatively, you can use a microwave. Place the noodles in a microwave-safe dish and cover with a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
• If you prefer a gentler method, reheat the noodles in a steamer. Place the char kuey teow in a heatproof dish and steam for about 5-7 minutes until thoroughly warmed.
• For a quick fix, use an oven. Preheat the oven to 350°F (175°C). Spread the noodles on a baking sheet and cover with aluminum foil. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• 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 for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for mincing garlic and cutting chives into 2-inch pieces.

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

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

• Measuring spoons: Tools for accurately measuring the soy sauce, oyster sauce, and chili paste.

• Tongs: Handy for turning and moving the shrimp and noodles in the wok.

• Colander: Used for draining the soaked rice noodles before adding them to the wok.

Prep ingredients in advance: Soak the rice noodles and chop the chinese chives ahead of time.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Cook in batches: If doubling the recipe, cook in smaller batches to ensure even cooking.

Pre-measure sauces: Measure out the soy sauce, oyster sauce, and chili paste before starting.

Use a hot wok: Ensure the wok is hot to reduce cooking time and achieve a good sear.