Char koay teow is made of flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lup cheong (sausage), eggs, bean sprouts, and chives in ready mixed soy sauce and chili paste. The spicier it is the best the char koay teow will taste satisfying delicious. The dish is deemed a national favourite in Malaysia.

The koay teow noodles have to be really fresh noodles and not even refrigerated to break them into strips by microwave for 1 – 1 1/2 minutes. Buy them when you are making it on the day itself. Along with fresh prawns, bean shoots, fish cakes and Asian chives. I am making it with diced pork, buk choy, pork balls, bean sprouts and sriracha.

The marinade and the sauce are light and refreshing and it’s all-in-one dish that takes a little more preparation in terms of cutting, marinating for 1 hour and cook each ingredient individually. Then add all together and toss to mix well. It’s colourful, healthy, and delicious. It sure is well worth the attempt to cook!!!!! Let’s cook!!!

Ingredients

Koay teow and fresh ingredients

500 g koay teow, cook in microwave 1 minutes, then peel into strips
2 Tbs minced garlic
1/2 packet of fish cake thinly slices
350 g fresh bean sprouts, washed, stem removed
2-3 bunches bok choy, stems removed and cut to bite size
6-8 pork balls, sliced
1/4 c chicken stock
oil
salt
pepper

Pork marinade

300 g sliced pork
1 Tbs Shoa Xing, Chinese cooking wine
2 Tbs dark black caramelised soy sauce (kicap manis)
2 Tbs oyster sauce
1 1/2 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1 Tsp fish sauce
1 Tsp sugar (OPT)
1 Tbs oil to cook

Seasoning sauce

Half small bowl boiling hot water
2 Tbs light soy sauce
1 Tbs chicken stock powder
1 Tbs sugar
1/2 Tbs dark caramel sauce
about 4 dashes white pepper
1 1/2 Tsp light soy sauce
1 1/2 Tsp dark soy sauce

Method

Mix pork and marinade ingredients and set aside in fridge for 1 hour. Mix the seasoning sauce in bowl and set aside. After 1 hour up, heat oil in a wok on high heat. Add 1 Tbs minced garlic. Stir for a few seconds. Add in pork and spread out on the wok cook for about 4-5 minutes. Pork takes longer to cook. Remove pork when cook.

Next add 1 Tbs minced garlic in the same wok stir cook for about 30 seconds then add bok choy, pork balls and fish cakes cook for about 3 minutes. Add seasoning sauce, salt, pepper, koay teow strips and 1/4 c chicken stock, and cooked pork back in. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet.

Add bean sprouts in and mix well in all the ingredients with tong or chopsticks about 3 minutes. Check seasoning. Dish out and serve immediately with sriracha chili sauce. Enjoy!!!

Note: You can use sliced beef, chicken or fish instead of pork. Char koay teow should be medium brown in colour. It shouldn’t be too dark with too much dark soy sauce. You can omit bok choy instead add Asian chives. You can add lup cheong and prawns. You can omit sriracha chili sauce.

https://helenscchin.com/2021/11/26/char-koay-teow-diced-pork-vegetables-with-siracha/

For Penang char koay teow with extra spicy: https://helenscchin.com/2021/01/25/penang-char-koay-teow/

For Penang char koay teow (not spicy): https://helenscchin.com/2022/01/29/penang-char-koay-teow-not-spicy/

For Char koay teow bee hoon: https://helenscchin.com/2021/09/11/char-koay-teow-bee-hoon/

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