Malaysian
Char Kway Teow
Ingredients
The quantities follow this count.
How to cook it
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Soak the wide rice noodles in hot water until pliable, then drain.
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Heat 1 tbsp oil in a wok over high heat and stir-fry the shrimp and garlic until the shrimp turns pink, about 2 minutes, then push aside.
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Crack in the eggs and scramble briefly.
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Add the noodles, dark soy sauce, light soy sauce, and chili flakes and toss over high heat until the noodles pick up color, about 2 minutes.
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Add the bean sprouts and garlic chives and toss just until wilted, about 1 minute.
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Divide among plates and serve immediately.
Watch how to cook Char Kway Teow
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Char Kway Teow, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Char Kway Teow carries gluten, shellfish, eggs, and soy. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Shellfish | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Eggs | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Soy | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 22 g
- Carbs
- 62 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 900 mg
- Saturated fat
- 5 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Char Kway Teow takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.