Mouthwatering Malaysian Char Kway Teow Recipe You’ll Love

Mouthwatering Malaysian Char Kway Teow You Must Try Today

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In a small bowl, mix together the dark soy sauce, sweet soy sauce, and oyster sauce. Set aside.
If using fresh rice noodles, microwave them in a bowl for 2-3 minute intervals until warm and pliable. Gently peel apart any stuck strands.
For dried rice noodles, soak them in hot boiling water for 1 minute until softened but firm. Drain and set aside.
Heat a large pan over medium-high heat. Add vegetable oil, diced pork belly, and minced garlic. Fry until the pork is crispy and brown, about 5-7 minutes.
Reduce heat to medium. Toss in the strained noodles, allowing them to absorb the oil, about 2 minutes.
Toss in the chopped garlic chives and bean sprouts, mixing well with the noodles.
Push the mixture to one side of the pan. Pour in the eggs and scramble until firm, then combine with the noodle-veggie mix.
Pour in your prepared noodle sauce and gently toss everything together until well coated. Add chili garlic sauce for extra spice if desired.
Plate up your Malaysian Char Kway Teow, adding more chili sauce on the side if desired, and enjoy!