- High in protein
- Peanut free
- Nut free
- Lactose free
- Dairy free
Shake up your usual routine and try these Malaysian rice noodles. Ready in under 30 minutes and big on flavour, they’ll be your new go-to.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins soaking time
Ingredients
- 375g pkt dried rice stick noodles
- 1 tbs dark soy sauce
- 1 tbs light soy sauce
- 1 tbs kecap manis
- 1 tbs oyster sauce
- 2 tsp Coles Asia Sesame Oil
- 300g raw prawns, peeled leaving tails intact, deveined
- 4 lap cheong (dried Chinese sausage), thinly sliced diagonally
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 garlic clove, crushed
- 2 cups (110g) bean sprouts
- 1/2 cup coarsely chopped chives
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain well.Step 2
Meanwhile, whisk the dark soy sauce, light soy sauce, kecap manis and oyster sauce in a small bowl.Step 3
Heat half the oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for 2-3 mins or until the prawns curl and change colour. Transfer to a bowl. Add the sausage to the wok or pan. Stir-fry for 1-2 mins or until golden brown. Transfer to a bowl.Step 4
Add the egg to the wok or pan and swirl to coat the base of the pan. Cook for 1 min or until just set. Transfer to a plate. Roll into a log and thinly slice.Step 5
Heat the remaining oil in the wok or pan over high heat. Add the garlic and cook for 30 secs or until aromatic. Add the noodles, soy sauce mixture, prawns, sausage, egg, bean sprouts and chives. Stir-fry for 2-3 mins or until heated through. Divide noodle mixture among serving bowls.
Serve with... coriander leaves and chopped chives.
Recipe tip
COOK. STORE. SAVE.
Include more veggies in this Malaysian rice noodles recipe by adding some chopped and stir-fried baby broccoli or Chinese broccoli. Use up any remaining eggs in these curried scrambled eggs.
Char kway teow recipe
Char kway teow, also sometimes spelled char kuey teow, is a Malaysian and Singaporean street food staple. This stir-fried noodle dish is packed with bold flavours and is on the table in 30 minutes, making it a simple dinner to whip up on busy weeknights, or the perfect main for Lunar New Year celebrations.
How to make char kway teow
Also known as Malaysian rice noodles, like any stir-fry recipe, it’s important to have all your ingredients pre-measured and prepped before you turn on the heat. We recommend using a wok to achieve a beautifully smoky charred flavour that you get with a traditional char kway teow recipe, however, a large frying pan will work just as well.
To prepare the char kway teow noodles, simply cover with boiling water to soften and set aside for 5 minutes. To avoid gluggy, over-cooked noodles, make sure they are well drained. The softened noodles are tossed in the wok with the remaining ingredients in the final 3 minutes of cooking to ensure perfectly glossy noodles.
New spins on a classic char kway teow recipe
The beauty of char kway teow or a rice noodle stir-fry is the ability to make swaps or additions depending on what you like or what you have on hand. A classic char kway teow will include ingredients like prawns, dried Chinese sausage and eggs, but feel free to include tofu for a vegetarian option, or fish cakes and chicken thighs.
If you like the heat, serve char kway teow with a drizzle of chilli oil or a spicy sambal on the side for dipping.
Now get cooking
If you like this recipe for char kway teow and in the mood for more noodles, try this no-fuss quick chicken and noodle salad, this 20-minute easy beef chow mein or Tasia and Gracia’s Long-life noodles with mixed mushrooms and greens. Don’t miss our collection of Malaysian-inspired recipes like this 15-minute chicken and pumpkin laksa, easy chicken skewers with pineapple rice or this Malaysian-style chicken curry.
FAQs
Char kway teow (Malaysian rice noodles)
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins soaking time
Ingredients
- 375g pkt dried rice stick noodles
- 1 tbs dark soy sauce
- 1 tbs light soy sauce
- 1 tbs kecap manis
- 1 tbs oyster sauce
- 2 tsp Coles Asia Sesame Oil
- 300g raw prawns, peeled leaving tails intact, deveined
- 4 lap cheong (dried Chinese sausage), thinly sliced diagonally
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 garlic clove, crushed
- 2 cups (110g) bean sprouts
- 1/2 cup coarsely chopped chives
Description
Shake up your usual routine and try these Malaysian rice noodles. Ready in under 30 minutes and big on flavour, they’ll be your new go-to.
Method
Step 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain well.Step 2
Meanwhile, whisk the dark soy sauce, light soy sauce, kecap manis and oyster sauce in a small bowl.Step 3
Heat half the oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for 2-3 mins or until the prawns curl and change colour. Transfer to a bowl. Add the sausage to the wok or pan. Stir-fry for 1-2 mins or until golden brown. Transfer to a bowl.Step 4
Add the egg to the wok or pan and swirl to coat the base of the pan. Cook for 1 min or until just set. Transfer to a plate. Roll into a log and thinly slice.Step 5
Heat the remaining oil in the wok or pan over high heat. Add the garlic and cook for 30 secs or until aromatic. Add the noodles, soy sauce mixture, prawns, sausage, egg, bean sprouts and chives. Stir-fry for 2-3 mins or until heated through. Divide noodle mixture among serving bowls.
Serve with... coriander leaves and chopped chives.