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Home / Cuisine / Chinese / Homestyle Char Koay Teow

Homestyle Char Koay Teow

By: 👩‍🦳 Linda · Published: 🖨 July 14, 2017 · Updated: 💻July 14, 2017 · 🗨 4 Comments

Recipe ▼

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed!

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed! | MalaysianChineseKitchen.com

Although Char Koay Teow is best prepared in individual portions, it is not always possible or convenient in a home kitchen. Most of the time, I would prepare this Homestyle Char Koay Teow for 4 servings all at one go. This way, everyone in the family gets to sit down and eat at the same time.

I like to prepare this for lunch on Sunday after church as it takes only 15 minutes to cook. I usually prepare the ingredients before I leave for church so that I have it all ready when I get home. In this version, I kept it simple by using fish cakes and bean sprouts. You can use shrimps, eggs, Chinese chives, and chai sim if preferred.

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed! | MalaysianChineseKitchen.com

To make it look more appetizing, I sprinkle some thinly sliced green onions and chopped cilantro. These two ingredients are optional but it provides some color contrast which is always nice. I like it spicy and so I enjoyed my portion with a side of Sambal Belacan. If you do not have sambal belacan, you can also serve it with cut chili padi or red chilies in soy sauce.

Unless you have a huge and well seasoned wok, using a large non-stick pan works well for this recipe. With a non-stick pan, you do not have to worry about the large amount of koay teow sticking to the bottom of the wok.

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed! | MalaysianChineseKitchen.com
Print Pin Rate
5 from 2 votes

Homestyle Char Koay Teow

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed!
Author : Linda Ooi
Course : Main Course, Noodles
Cuisine : Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories: 420kcal

Ingredients
 

  • 2 lbs fresh koay teow (fresh flat-cut rice noodles) (900g)
  • 4 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 8 oz fish cakes (sliced) (225g)
  • 2 tbsp dark soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • ½ tsp ground pepper
  • 6 oz bean sprouts (trimmed) (170g)
  • 3 green onions (thinly sliced)
  • A few sprigs cilantro (chopped) (optional)

Instructions
 

  • Remove koay teow from packaging and place in a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow. Set aside.
  • In a large non-stick pan, heat vegetable oil. Saute minced garlic for 30 seconds. Add fish cakes and continue to fry for 3 minutes.
    Homestyle Char Koay Teow-6
  • Add koay teow, dark soy sauce, soy sauce, fish sauce, and pepper. Stir to get everything well mixed and coated with sauce. This should take about 3 minutes.
    Homestyle Char Koay Teow-7
  • Add bean sprouts and continue to stir for 1 to 2 minutes.
  • Sprinkle sliced green onions and cilantro on the top.
    Homestyle Char Koay Teow-8
  • Remove and serve immediately.

Nutrition

Calories: 420kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

I hope you will give this Homestyle Char Koay Teow a try. It is simple, tasty, and easy to prepare. Great for any meal of the day!

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed! | MalaysianChineseKitchen.com

This one-pan Homestyle Char Koay Teow with fish cakes and bean sprouts is perfect for a crowd. A time saver and very tasty indeed! | MalaysianChineseKitchen.com

Categories: 🗂 Chinese, Main Dish, Noodles Tags: 📋 fish cakes

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Sally says

    July 15, 2017 at 7:16 pm

    5 stars
    Looks quick and delicious, perfect! PS i have nominated your site for a Saveur blog award as I enjoy all aspects , culinary and historical . Good luck!

    Reply
    • Linda says

      July 18, 2017 at 11:03 am

      Thank you so much for the nomination! Both Paul and I are happy to know that you enjoy this website. Hearing from you and people who visit makes it worth the effort we put into it. 🙂

      Reply
  2. Matilda says

    July 21, 2017 at 2:39 am

    5 stars
    Ive done following ur Char Kuey Teow resepi n always comes out yummy. Simply love all ur dishes. Thank you so much.

    Reply
    • Linda says

      July 25, 2017 at 9:09 pm

      You are welcome! I am glad the recipe turned out well for you. I often cook this homestyle char koay teow as the family enjoys it very much. 🙂

      Reply

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