Malaysian Char Kway Teow with Shrimp and Chinese Sausage

Ingredients

• 200 g Flat rice noodles (char kway teow), dried
• 150 g Shrimp, peeled and deveined
• 60 g Chinese sausage (lap cheong), thinly sliced
• 1 large Egg
• 120 g Bean sprouts
• 3 cloves Garlic, finely chopped
• 1 small Red shallot, finely chopped
• 60 g Chinese chives (or garlic chives), cut into 2-inch pieces(optional)
• 2 tbsp Neutral oil
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1.5 tsp Tamarind paste
• 1 tsp Palm sugar (or brown sugar)
• 1 tsp Fish sauce (optional, for depth)(optional)
• 2 tbsp Water (to loosen sauce)
• 0.25 tsp White pepper
• 0.25 tsp Salt(optional)
• 1 tsp Chili oil or sambal (to taste)(optional)

Instructions

1. 1

   Prep (about 25 minutes): Soak dried flat rice noodles in room-temperature water until pliable (about 15–20 minutes), then drain well. Peel and devein shrimp. Slice Chinese sausage. Chop garlic and shallot. Cut chives (if using). Crack egg and beat lightly. Mix sauce: light soy sauce, dark soy sauce, tamarind paste, palm sugar, fish sauce (if using), white pepper, and water; set aside.

2. 2

   Cook (about 20 minutes): Heat a wok over high heat until very hot. Add 1 tbsp oil, then stir-fry Chinese sausage slices until they render and lightly brown, about 2–3 minutes. Add shallot and garlic; stir-fry 30–45 seconds until fragrant.

3. 3

   Add shrimp and stir-fry until just pink and mostly cooked, about 2–3 minutes. Push everything to one side of the wok, add remaining 1 tbsp oil, then pour in the beaten egg and scramble quickly, about 30–60 seconds.

4. 4

   Add drained noodles to the wok. Toss and stir-fry to coat and heat through, about 3–5 minutes. If noodles seem dry, splash in a little water (1–2 tbsp) as needed.

5. 5

   Pour in the soy-tamarind sauce and toss until glossy and evenly distributed, about 2–3 minutes. Add bean sprouts and chives (if using) and toss just until sprouts wilt slightly, about 1 minute.

6. 6

   Taste and adjust with chili oil/sambal (if using) and a pinch of salt only if needed. Serve hot.