Malaysian Char Kway Teow (2024)

Ingredients& Substitutions

Please scroll down to below recipe card for exact measurements.

• Fresh rice noodles: or substitute with dried rice noodles soaked in hot boiling water for 1 minute until limp but firm and strain.
• Pork belly: or substitute with chicken, beef, pork, shrimp, or tofu.
• Garlic
• Eggs
• Bean sprouts
• Chinese Chives or Garlic Chives
• Sambal or Chili Garlic Sauce
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Noodle Sauce

• Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
• Kecap Manis: this is a dark sweet soy sauce. If you can't find it at the Asian grocer, substitute with dark soy sauce and add 1 teaspoon of sugar.
• Oyster sauce: Or substitute with vegetarian stir fry sauce. Do not confuse this with Hoisin sauce.

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

• To loosen hard rice noodles, microwave for 2-3 minute intervals until warm and pliable so you can easily separate them.
• Combine the sauce in advance to ensure even distribution of ingredients.
• Brown the pork belly and let the fat render out. This makes for a delicious noodle dish thanks to the savory flavors in the fat.
• Don't overcook the noodles! Rice noodles can easily overcook especially if they're fresh.

Instructions

Below are step-by-step instructions on how to makechar kway teow:

Create Sauce

In a small bowl, combine together noodle sauce ingredients as listed.

Prepare Rice Noodles

If fresh rice noodles are stuck together, microwave rice noodles in a microwave safe bowl for 2-3 minute intervals until they become warm and pliable allowing them to cool down to touch.

Once you can touch them, gently peel them apart. You may need to microwave them multiple times until you're able to peel them all apart.

If you're using dried rice noodles, soak them in hot boiling water for 1 minute until firm but limp. Strain immediately.

Fry Pork Belly

Heat a large pan on medium high heat, add vegetable oil, pork belly and garlic. Fry until the pork is crispy brown, about 5-7 minutes.

Fry Noodles

Reduce to medium heat. Gently toss in strained noodles and let the noodles absorb the oil for flavour.

Add Vegetables

Toss in Chinese chives and bean sprouts.

Cook Eggs

Push everything to the side of pan. Pour in your eggs and give it a good scramble. Then toss with the noodles.

Toss in Noodles with Sauce

Add noodle sauce and gently toss together until the noodles are well coated in the sauce. At this point you can also mix in the chili garlic sauce (optional).Tip: use two spatulas to help you toss the noodles to avoid breaking them. Serve with more chili sauce as desired and enjoy!

Pairing Suggestions

This serves well with Malaysian curry puffs as a starter and Malaysian curry chicken or curry tofu with cooked vegetables likespicy garlic bok choy,choy sum, gai lan.

FAQ

Quick & Easy Malaysian Char Kway Teow

Christie Lai

Chewy rice noodles tossed in a savory sweet soy sauce with pork belly, beansprouts, chives, garlic and egg. This quick and easy char kway teow is made with minimal ingredients, tastes just like takeout and is a great meal for the family!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Nutrition

Calories: 1179kcal | Carbohydrates: 201g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1038mg | Potassium: 311mg | Fiber: 5g | Sugar: 7g | Vitamin A: 138IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg