Penang Char Kway Teow Classic

Penang's signature hawker stir-fry combines slippery flat rice noodles with prawns, Chinese sausage, eggs, and crisp bean sprouts tossed in a smoky dark-soy sauce. The dish gets its name from the high-heat toss that chars the noodles and infuses them with wok hei, the breath of the wok. Best eaten hot off the flame with a squeeze of lime and a side of sambal.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 7 gSugar
• 28 gProtein
• 880 mgSodium
• 520 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the noodles and proteins

• 1 lb (450 g) fresh flat rice noodles, separated
• 8 oz (225 g) large prawns, shelled and deveined
• 2 Chinese sausages (lap cheong), sliced diagonally
• 4 oz (115 g) pork belly, sliced thin
• 4 large eggs, lightly beaten
• 1 cup cooked cockles, drained (optional but classic)

Fresh flat rice noodlesLarge prawnsChinese sausage lap cheongPork bellyLarge eggsCooked cockles

For the aromatics and sauce

• 4 cloves garlic, minced
• 1 tsp toasted shrimp paste (belacan), crumbled
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp sambal chili paste, plus more to serve
• 1 tsp fish sauce
• 3 tbsp vegetable oil

Garlic clovesToasted shrimp paste belacanDark soy sauceLight soy sauceSweet soy sauce kecap manisSambal chili pasteFish sauceVegetable oil

For the vegetables and garnish

• 2 cups fresh bean sprouts
• 1 bunch Chinese chives, cut into 2-inch (5 cm) lengths
• 1 lime, cut into wedges
• 2 banana leaves, trimmed and warmed

Fresh bean sproutsChinese chivesLimeBanana leaves

Directions

1. Separate the flat rice noodles by hand and set aside; have all other ingredients measured and within reach because the stir-fry moves fast.
2. In a small bowl whisk together the dark soy sauce, light soy sauce, sweet soy sauce, sambal, and fish sauce; set the sauce mixture aside.
3. Heat a carbon-steel wok over the highest flame until smoking, add the oil, and swirl to coat; add the garlic and toasted shrimp paste and stir-fry for 15 seconds until fragrant.
4. Add the pork belly and Chinese sausage and toss for about 1 minute until the edges of the pork turn golden and the sausage begins to caramelize.
5. Add the prawns and stir-fry just until they turn pink, then pour in the beaten eggs and let them set for 10 seconds before scrambling lightly into the mixture.
6. Add the noodles and pour the sauce mixture over the top; toss vigorously for about 90 seconds so every strand glistens and picks up a faint smoky char.
7. Toss in the bean sprouts and Chinese chives and stir-fry for another 30 seconds so the vegetables stay crunchy; if using cockles, fold them in just to warm through.
8. Slide the noodles onto warmed banana leaves, serve immediately with lime wedges and extra sambal on the side.

Cook’s Notes

• A screaming-hot carbon-steel wok is non-negotiable; lower heat will stew the noodles instead of charring them.
• Cook in two smaller batches if your wok is small so the noodles truly sear rather than steam.
• Fresh noodles from the refrigerated section of an Asian market separate cleanly and give the best texture.
• Use a wok spatula in one hand and long chopsticks in the other; this makes rapid tossing easier and prevents the noodles from breaking.
• Eat immediately; Char Kway Teow loses its prized wok hei within minutes of leaving the wok.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

You might also like

Asian

Malaysian Pandan Coconut Rice Balls with Palm Sugar

Asian

Penang Indian Mixed Curry Rice Stir-Fry

Asian

Malaysian Pork Rib Herbal Soup

Asian

Classic Malaysian Sago Pudding with Coconut Milk and Palm Sugar Syrup