Got some leftover turkey meat from Christmas Eve dinner. Got a packet of koay teow, some carrots, bean shoots and cabbage. Decided to cook koay teow with leftovers turkey meat, carrots and cabbage. I intended to cook just half the packet. My three best friend call and ask what I am doing. I said I am about to cook koay teow using my leftover turkey meat and some carrots and cabage. They said cook extra for we are dropping by with fruits, salad, doughnuts and a bottle of champagne and a bottle of Moscato. So, I added more koay teow, but forgot to add extra seasoning sauce.

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 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.

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
2 medium carrots, cut to bite size
4 cabbage leaves, cut to bite size
200 g fresh bean sprouts, washed, stem removed
150 g turkey meat
1/4 c chicken stock
2 Tbs minced garlic
oil
salt
pepper

Seasoning sauce

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

Method

Mix the seasoning sauce in bowl and set aside. Add 2 Tbs oil to the saucepan until hot. Then add minced garlic. Stir for a few seconds. Add carrots and cabbage and spread out on the saucepan cook for about 3-4 minutes. Remove the vegetables from saucepan to a plate.

Next add 1 Tbs oil and minced garlic in the same saucepan, stir cook for about 30 seconds then add turkey meat cook for about 3 minutes. Add seasoning sauce, salt, pepper, koay teow strips and 1/4 c chicken stock, and cooked vegetables. 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, is a must for me and my friends. Enjoy!!!

Note: You can use sliced beef, pork, chicken, prawns, or fish instead of turkey meat. Char koay teow should be medium brown in colour. It shouldn’t be too dark with too much dark soy sauce. I forgot to add extra seasoning sauce. So, my koay teow is not medium brown in colour. You can add green vegetables bok choy, choy sum, fish cakes, and lup cheong. You may want to follow the instruction on the koay teow packet to cook. You can make it noodle soup instead of frying.

https://helenscchin.com/2023/12/30/char-koay-turkey-meat-and-vegetables/

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/

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

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