Char Kway Teow Recipe

Experience the vibrant and smoky flavors of Malaysian street food with Char Kway Teow, a beloved stir-fried noodle dish that combines flat rice noodles with prawns, Chinese sausage, eggs, and a savory soy-based sauce. Bursting with umami and a hint of spiciness, Char Kway Teow is perfect for a satisfying lunch or dinner that captures the essence of Penang cuisine.

Ingredients

• 400g flat rice noodles (fresh if possible)
• 200g prawns, peeled and deveined
• 2 Chinese sausages, thinly sliced
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 100g bean sprouts
• 3 spring onions, chopped
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili paste (optional, adjust to taste)
• 2 tablespoons vegetable oil
• Salt and white pepper to taste
• Lime wedges, for serving

Instructions

1. Prepare the Ingredients

   Rinse the rice noodles under cold water to separate them and set aside. Make sure all other ingredients are ready, as stir-frying is a quick process.

2. Stir-Fry the Aromatics

   Heat vegetable oil in a large wok over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.

3. Cook the Prawns and Sausage

   Add the prawns and sliced Chinese sausage to the wok. Stir-fry for 2-3 minutes until the prawns turn pink and the sausage releases its aroma.

4. Add the Noodles and Sauce

   Toss in the rice noodles and pour in light soy sauce, dark soy sauce, oyster sauce, and chili paste. Stir-fry quickly to coat the noodles evenly with the sauce, ensuring they are heated through.

5. Add Eggs and Vegetables

   Push the noodles to one side of the wok and pour the beaten eggs on the empty side. Allow them to set slightly, then scramble and mix with the noodles. Add bean sprouts and spring onions, tossing everything together briefly.

6. Serve

   Adjust seasoning with salt and white pepper. Serve the Char Kway Teow hot with lime wedges on the side for a tangy finish.

Serving

Enjoy Char Kway Teow as a standalone meal or pair it with a light soup or pickled vegetables. Its smoky, savory, and slightly sweet flavors make it a street food classic that brings the taste of Malaysia straight to your kitchen.