Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles
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 noodles ready in about 25 minutes pairs fresh or soaked flat rice noodles, peeled and deveined shrimp, links, thinly sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Malaysian Char Kway Teow Stir-Fried Rice Noodles?
Malaysian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
