Char Kuey Teow is a national favorite in Malaysia and Singapore. Char means ‘stir-fried’ and kway teow refers to flat rice noodles although I swapped the flat noodles for rice noodles as that’s what I had in hand. Feel free to add any meat like pork or chicken to this recipe although this is strictly vegetarian @sarchakra
PREP TIME: 10 mins
COOK TIME: 25 mins
YIELDS: Serves 3
- Rice noodles 8 oz
- Vegetable oil 2 tbsp, divided
- Bok Choy ¼ bunch
- Red onion thinly sliced
- Red bell pepper ½, thinly sliced
- Green bell pepper ½, thinly sliced
- Garlic 3-4 cloves, thinly sliced
- Fresh ginger root 1 tbsp, thinly sliced
- Baby Bella mushrooms 1 cup, sliced
- Bean sprouts ½ cup
- Chinese chives 1 tsp
- Jalapeño ½, sliced
- Fresh red pepper 1, thinly sliced
- Sesame oil 3 tbsp
- Soy sauce 3 tbsp
- Sugar 2 tsp
- Sambal olek 1 tbsp
- Salt to taste
- Black pepper 2 tsp
- Heat a pan of water. Bring to a boil. Add salt. Turn the heat off. Put in rice noodles. Leave it soaked for 10 mins. Drain the water out. Rinse with cold water. Stir in 1 tbsp of oil. Keep aside.
- Heat 1 tbsp oil. Sauté garlic and onion. Add mushrooms, red bell pepper, green bell pepper, ginger and keep stirring on high heat. Add the rice noodles.
- In a bowl combine sambal olek, soy sauce, black pepper, salt, sugar and 1 tbsp of sesame oil.
- Mix into the noodles. Add in bok choy, jalapeños, chives, bean sprouts and fresh red chilies. Stir to combine everything. Drizzle with rest of the sesame oil. Serve.