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Char Kway Teow

Name: Char Kway Teow
Total time: 25 min
Yield: Serves 2
Cuisine: Malaysia
Ingredients: 300g Flat Rice Noodles; 100g Peeled Shrimp; 2 Egg; 100g Bean sprouts; 50g Garlic chives; 30g Chinese Sausage (sliced); 2 tbsp Soy Sauce; 1 tbsp Kecap Manis (sweet soy sauce); 1 clove Garlic

Noodles

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

Flat rice noodles stir-fried over fierce heat — Penang's famous street noodles.

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📖 The Story Behind This Dish

Char kway teow means 'stir-fried rice noodles' and is a signature street dish said to come from Penang. Shrimp, bean sprouts, garlic chives, egg, and Chinese sausage (lap cheong) are stir-fried in moments over heat fierce enough to scorch the wok, giving the smoky 'wok hei' that is its soul. The smoke and scent of lard rising from the hawker's wok are irresistible.

🌆 Where it's eaten: At an evening hawker street, a crowd gathers around the cook tossing the wok in a cloud of fragrant smoke.

🥕 Ingredients (serves 2)

Flat Rice Noodles 300g
Peeled Shrimp 100g
Egg 2
Bean sprouts 100g
Garlic chives 50g
Chinese Sausage (sliced) 30g
Soy Sauce 2 tbsp
Kecap Manis (sweet soy sauce) 1 tbsp
Garlic 1 clove

👩‍🍳 Instructions

Soak dried rice noodles according to the package, or use fresh noodles as they are.
Heat a frying pan over high heat, fry garlic in oil until fragrant, and stir-fry the shrimp and Chinese sausage.
Add the noodles, toss quickly, and season with soy sauce and sweet soy sauce.
Push the noodles aside, crack the egg into the space, and stir it through the noodles as it sets.
Add the bean sprouts and garlic chives, toss over high heat, and serve when fragrant.

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