Char Kway Teow

🧂 Ingredients

• 12 ounces rice noodles

  wide, flat
• 2 tablespoons oil

  divided
• 8 ounces shrimp

  peeled and deveined
• 1 link Chinese sausage

  (lap cheong), thinly sliced
• 5 pieces fish cakes

  fried, thinly sliced
• ¼ cup garlic chives

  roughly chopped
• 1 cup bean sprouts
• 2 pieces eggs

  large, lightly beaten
• ¼ cup dark soy sauce
• 3 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 4 teaspoons kecap manis
• 1 clove garlic

  minced

Instructions

• 1 Prepare the noodles: Cook the rice noodles according to package directions.
  Drain and set aside.
• 2 Make the sauce: In a bowl, combine the dark soy, light soy, oyster sauce, kecap
  manis, and minced garlic. Toss the noodles in the sauce until evenly coated.
• 3 Cook the proteins: Heat 1 tablespoon of the oil in a skillet over medium-high
  heat. Add the shrimp, sausage, and fish cakes and sauté for 2 to 3 minutes,
  until beginning to brown, then move the ingredients to one side of the skillet.
• 4 Add the vegetables: Toss in the garlic chives and bean sprouts to the center of
  the skillet, then toss everything together and cook for 1 to 2 minutes more.
  Remove everything from the skillet, transferring it to a bowl.
• 5 Scramble the eggs: Add the remaining oil to the skillet and pour in the eggs.
  Let them cook briefly, then scramble them using a wooden spoon.
• 6 Combine and serve: Raise the heat under the skillet to high and add the noodles,
  sauce, and protein-vegetable. Cook, tossing everything together, for about 3
  minutes, until well-combined, heated through, and just beginning to smoke.

Nutrition Info