Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful street food classic with smoky wok-charred flat rice noodles tossed in a spicy, savory sauce with shrimp and Chinese sausage. This Malaysian-inspired noodle recipe, ready in about 25 minutes, pairs flat rice noodles, shrimp, Chinese sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Malaysian cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz, fresh or soaked flat rice noodles
8 oz, peeled and deveined shrimp
2 links, thinly sliced Chinese sausage
2 cups bean sprouts
4, minced garlic cloves
3, chopped scallions
2, lightly beaten eggs
3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp chili paste
1 tbsp fish sauce
3 tbsp vegetable oil
1/4 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 2 sliced Chinese sausage links, stir-frying for 1-2 minutes until fragrant and sausage edges are crisp.
Step 2: Add 8 oz peeled and deveined shrimp and stir-fry for 2-3 minutes until shrimp turn pink and are just cooked through. Push ingredients to the side of the wok.
Step 3: Pour 2 lightly beaten eggs into the empty side of the wok, scramble quickly and combine with shrimp and sausage.
Step 4: Add 10 oz fresh or soaked flat rice noodles, 3 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp chili paste, 1 tbsp fish sauce, and 1/4 tsp white pepper. Toss vigorously to mix and coat noodles with the sauce.
Step 5: Stir in 2 cups bean sprouts and 3 chopped scallions. Cook another 1-2 minutes until bean sprouts are slightly softened but retain crunch.
Step 6: Drizzle remaining 1 tbsp vegetable oil around the sides of the wok to add a smoky wok-char flavor. Serve immediately.