Char Kway Teow

Name: Char Kway Teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Malaysia
Ingredients: 300g flat rice noodles; 200g prawns, peeled; 100g Chinese sausage, sliced; 100g cockles or mussels; 2 eggs; 100g bean sprouts; 3 tbsp dark soy sauce; 1 tbsp light soy sauce; 2 cloves garlic; 2 red chillies; lard or oil for frying

Malaysia

Penang char kway teow is considered the finest in Malaysia. The traditional use of lard is still practiced by the best hawker stalls.

Penang's famous stir-fried flat noodles — wok-fried with prawns, Chinese sausage, egg, cockles and bean sprouts in a dark soy sauce. The ultimate wok hei dish.

Authentic Malaysia Char Kway Teow recipe

Prep

15 mins

Cook

10 mins

Difficulty

Medium

Calories

510 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

300gflat rice noodles

200gprawns, peeled

100gChinese sausage, sliced

100gcockles or mussels

2eggs

100gbean sprouts

3 tbspdark soy sauce

1 tbsplight soy sauce

2 clovesgarlic

2red chillies

lard or oilfor frying

Method

Heat wok until smoking. Add lard and garlic. Fry 30 seconds.

Add sausage and prawns. Cook 2 minutes. Add noodles and soy sauces. Toss on high heat.

Push to the side. Scramble eggs. Add cockles and bean sprouts. Toss everything together.

Chef's Tip

The wok must be screaming hot — wok hei, the breath of the wok, is only achieved at very high heat.

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Char Kway Teow

Ingredients

Method

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