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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 550 g) | Mỗi phần550 g |
|---|---|---|
| Sugar | 11 g | 11 g |
| Energy | ~3850 kJ | ~3850 kJ |
| Sodium | 1740 mg | 1740 mg |
| Protein | 46 g | 46 g |
| Fat, total | 36 g | 36 g |
| Carbohydrate | 98 g | 98 g |
| Saturated fat | 9.5 g | 9.5 g |
Flat rice noodles, Hokkien noodles, beef, chicken, Chinese sausage, BBQ pork, egg, sweet soya sauce with/without chilli.
Flat rice noodles (kway teow), yellow Hokkien egg noodles, marinated beef slices, tender chicken strips, thinly sliced sweet Chinese sausage (lap cheong), Cantonese barbecue pork bits (char siu), scrambled hen eggs, fresh bean sprouts, minced garlic, finely sliced onions, premium dark sweet soy sauce, light soy sauce, optional traditional chili paste, vegetable cooking oil, crispy fried shallots, chopped spring onions.
Char Kway Teow (hủ tiếu xào kiểu Mã Lai) is a legendary street food masterpiece celebrated across Malaysia and Singapore, with strong culinary links to Chinese Teochew and Hokkien immigrant communities. This multi-protein version combines wide flat rice noodles with thick egg noodles for a distinctive textural contrast. Flash-fried over blistering high heat in a seasoned wok, the dish relies on the intense caramelization of sweet dark soy sauce to achieve its signature smoky complexity and rich depth of flavor.
Contains egg, gluten, and soy (found in the noodles, marinades, and premium sweet soy coatings). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, fish, and crustacea.
Best enjoyed immediately while the wok-seared noodles are steaming hot and the smoky complexity is at its peak. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours.
If storing leftovers, let the dish cool completely down to room temperature before closing the container to avoid trapping condensation, which can make the noodles waterlogged.
To reheat effectively, transfer the noodles into a non-stick skillet over medium-low heat with a tiny splash of water or stock to loosen the soy coating. Cover and warm gently for 4 to 5 minutes, tossing occasionally until heated thoroughly through.
Serve hot on a flat ceramic plate. Crowned with a beautiful scatter of crispy fried shallots and fresh chopped spring onions for a clean crunch that cuts through the robust, sweet-savory profile.
