Char kway teow

Name: Char kway teow
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: Malaysia
Ingredients: 400 g Fresh flat rice noodles; 200 g Raw prawns, peeled; 100 g Chinese sausage (lap cheong), sliced; 2 Eggs; 150 g Bean sprouts; 1 cup Garlic chives, cut; 3 cloves garlic; 2 tbsp Dark soy sauce; 1 tbsp Light soy sauce; 1 tbsp Oyster sauce; 1 tbsp Sambal oelek; 3 tbsp Sunflower oil

Penang’s smoky hawker classic: flat rice noodles flash-fried in a blazing wok with prawns, egg, bean sprouts and dark soy.

23 min15 prep · 8 cook
MediumDifficulty
720 kcalper serving

Ingredients

2 servings

Fresh flat rice noodles400 g
Raw prawns, peeled200 g
Chinese sausage (lap cheong), sliced100 g
Eggs2
Bean sprouts150 g
Garlic chives, cut1 cup
garlic3 cloves
Dark soy sauce2 tbsp
Light soy sauce1 tbsp
Oyster sauce1 tbsp
Sambal oelek1 tbsp
Sunflower oil3 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Mix the soy sauces and oyster sauce. Loosen the noodles with your hands so the strands separate.
2
Heat the wok until smoking, add the oil, garlic, sambal and sausage and stir-fry for 30 seconds.
3
Add the prawns and fry until pink.
4
Add the noodles and sauce and toss over the highest heat until lightly charred.
5
Push everything aside, crack in the eggs, scramble briefly and fold through.
6
Toss in the bean sprouts and chives for 30 seconds and serve at once.

Tips and questions

How do I get the smoky “wok hei” at home?: Get the wok smoking hot and cook just two portions at a time so the pan doesn’t cool down.
Can I use dried rice noodles?: Yes, soak wide dried ones in warm water until pliable and drain well, though fresh ones give a softer, chewier result.

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Char kway teow

Ingredients

Steps

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