Char Kway Teow

NoodlesChinese
Written By Chakriya Voeun

JUMP TO RECIPE

This post may contain affiliate links. Please read our disclosure policy.

 
Char Kway Teow.jpg
 

Char Kway Teow

Yield: 2 Author: Chakriya's Kitchen

PREP TIME: 40 MIN COOK TIME: 5 MIN TOTAL TIME: 45 MIN

INGREDIENTS

  • 2 tbsp cooking oil

  • 1 tbsp minced garlic

  • 4 oz (113 g) dried wide rice noodles

  • 2 eggs, beaten

  • 4 baby bok choy, chopped

  • 1 cup fresh bean sprouts

For Stir-Fry Sauce

  • 1 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 1 tsp dark soy sauce

  • 1 tsp sweet dark soy sauce

  • 1 tsp sugar

  • 1/2 tsp fish sauce

  • 1/8 tsp white pepper

INSTRUCTIONS

  • Soak the dried wide noodles in warm water for 30 to 40 minutes. Then drain the noodles, and set the noodles aside.

  • Make the stir fry sauce in a small bowl. Add oyster sauce, soy sauce, dark soy sauce, sweet dark soy sauce, sugar, fish sauce, and white pepper. Mix everything well, and set it aside.

  • Heat the wok in medium heat, then add cooking oil and minced garlic. Stir for 20 to 30 seconds.

  • Add the rice noodles, stir and toss for 30 seconds.

  • Move the noodles aside to create a space at the bottom of the wok. Add a little bit of the cooking oil and the beaten eggs. Stir the eggs around for 20 seconds to cook and break it up.

  • Next, add the stir fry sauce. Stir and toss everything together with the sauce.

  • Finally, add the bok choy and the bean sprouts. Toss and stir for another 20 to 30 seconds.

 

RECOMMENDED PRODUCTS:

Chakriya Voeun
Previous

Cambodian Bai Sach Chrouk- (Pork And Rice)
Next

Kimchi Jjigae (Korean Kimchi Soup)