Char Koay Teow (Stir Fried Rice Strips)
The ever popular Char Koay Teow or stir fried rice strips with shrimp, Chinese sausage, bean sprouts, and chives with step-by-step instructions.
Keyword : char koay teow, stir fried rice strips
Ingredients
- 2 lbs fresh koay teow (fresh flat-cut rice noodles) (900g)
- 3 lap cheong (Chinese sausage) (4.5 oz/128g)
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 4 tbsp vegetable oil
- 3 cloves garlic (minced)
- 4 oz shrimp (peeled and deveined) (115g)
- 2 tbsp chili paste / sambal / gochujang (optional)
- ¼ tsp ground pepper
- 2 large eggs (optional)
- 6 oz bean sprouts (trimmed) (170g)
- 4 oz Chinese chives (cut into 2 inch lengths) (115g)
Instructions
- Remove koay teow from packaging and place in a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow. Set aside.
- Soak lap cheong in hot water for 10 minutes. Remove casing, then slice thinly at a diagonal.
- Combine dark soy sauce, soy sauce, and fish sauce in a small bowl.
- In a large non-stick pan, heat vegetable oil. Fry lap cheong for about 2 minutes until lightly brown. Add minced garlic and fry for 30 seconds. Add shrimp and continue to fry for 2 to 3 minutes until shrimps curl and turn pink. Stir in chili paste/sambal/gochujang.
- Add koay teow, soy sauce mixture, and ground pepper. Stir to get everything well mixed and coated with sauce. This should take about 2 minutes.
- Push noodles aside. Break in the eggs. Flip the noodles back onto the eggs.
- Finally, add bean sprouts and Chinese chives. Continue to stir for 1 to 2 minutes.
- Dish onto plates and serve immediately.
Nutrition
Calories: 640kcal
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