Stir-Fried Rice Noodles with Shrimp and Chinese Sausage

Char Kway Teow


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Clouds of smoke from the sizzling wok announce this classic Malaysian street food. “Wok Hay” or “Breath of the Wok” is the searing effect of a seasoned cooking pot that gives this dish its characteristic smoky flavor—make sure to preheat your pan to get it very hot. Regular (often referred to as light) soy sauce adds much of the saltiness, while thick soy sauce lends the complex, molasses-like flavor. Do not double this recipe. Instead, make two batches. An overloaded wok won’t create the right sear. If you cannot find fresh rice noodles in your local Asian market, dry rice noodles can be used or you can make your own. Soak 6 oz. dried rice noodles in cool water for 30 minutes; drain well. Boil until cooked, drain, rinse, and pat dry. Add cooked noodles in step 3.


  • 1 lb. (454 g.) Rice noodles, fresh ribbon style, about ½ inch (1.3 cm.) wide (kway teow)
  • 2 Tbsp. Vegetable oil (divided use)
  • 1 Chinese sausage (lap cheong), sliced on angle, ⅛ inch (0.3 cm.) thick
  • 4 tsp. Roughly chopped garlic
  • 1 Egg, lightly beaten
  • ¼ lb. (113 g.) Small shrimp, peeled & deveined
  • 2 Tbsp. Soy sauce
  • 1 tsp. Thick soy sauce or 2 tsp. dark soy
  • 1 Thai bird chili, minced or 1 tsp. Vietnamese chili sauce or Thai Sriracha sauce
  • ½ cup Bean sprouts, trimmed
  • ¼ cup Chinese chives or scallions, green only, -inch (1.3 cm.) pieces
  • ½ tsp. Sesame oil
  • to taste Granulated sugar


  1. Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Have all ingredients ready, this stir-fry cooks quickly.
  2. Heat a seasoned wok or 12-inch (30 cm) non-stick sauté pan over high heat for 3 minutes. Add vegetable oil and sausage. Cook, stirring constantly, until lightly browned. Sausage should be partly rendered releasing oil into bottom of pan.
  3. Add the garlic; cook until garlic just begins to brown. Immediately add the eggs; rotate pan to spread the egg out into a thin sheet. Do not stir until eggs are set. Once they are cooked into a sheet, break them up into bite size pieces. Add the shrimp; stir-fry until it begins to turn pink, 10 seconds.
  4. Add the noodles; fry without stirring until they soften and begin to brown (this can take a few minutes).
  5. Add soy sauces and chili or chili paste; stir to coat noodles. Cook 15 seconds. Add bean sprouts, scallions and sesame oil; toss until the sprouts begin to wilt, about 3 minutes.
  6. Taste and adjust seasoning with soy sauce and sugar.
  7. Serve immediately, since the coveted “wok hay” dissipates rapidly.