📝 About This Recipe
Transport your kitchen to the bustling hawker centers of Penang and Kuala Lumpur with this iconic stir-fried noodle masterpiece. Char Kway Teow is a symphony of textures and flavors, defined by its signature 'wok hei'—the smoky breath of the wok—and a complex balance of sweet, salty, and spicy notes. With its succulent prawns, savory Chinese sausage, and snappy bean sprouts, this dish is a soul-satisfying journey through the heart of Southeast Asian street food culture.
🥗 Ingredients
The Noodles and Proteins
- 500 grams Fresh Flat Rice Noodles (Kway Teow) (loosened and separated; if refrigerated, microwave briefly to soften)
- 8-10 pieces Large Prawns (peeled and deveined, tail-on)
- 1 link Chinese Sausage (Lap Cheong) (thinly sliced on a diagonal)
- 100 grams Blood Cockles (optional; blanched and shelled)
- 1 piece Fish Cakes (thinly sliced)
- 2 large Eggs (at room temperature)
The Aromatics and Vegetables
- 3 cloves Garlic (finely minced)
- 2 cups Fresh Bean Sprouts (rinsed and drained)
- 1 bunch Garlic Chives (cut into 2-inch lengths)
- 4 tablespoons Lard or Vegetable Oil (pork lard provides the most authentic flavor)
The Signature Sauce
- 1.5 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for color and caramelization)
- 1 tablespoon Oyster Sauce
- 1-2 tablespoons Chili Paste (Sambal Oelek) (adjust to preferred spice level)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Fish Sauce (for extra umami depth)
👨🍳 Instructions
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1
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, chili paste, sugar, and fish sauce until the sugar is dissolved. Set this sauce mixture aside.
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2
Ensure all ingredients are prepped and within arm's reach of the stove; this is a high-speed dish and there is no time to chop once the heat is on.
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3
Heat a heavy-bottomed wok or large cast-iron skillet over high heat until it starts to smoke slightly.
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4
Add 2 tablespoons of lard or oil. Swirl to coat the wok, then add the prawns and Chinese sausage. Stir-fry for 1-2 minutes until the prawns are pink and the sausage fat begins to render.
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5
Add the minced garlic and sliced fish cakes. Stir-fry for 30 seconds until the garlic is fragrant but not burnt.
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6
Add the fresh rice noodles to the wok. Use a spatula to spread them out, allowing them to sear against the hot metal for 30-45 seconds without moving them to develop a charred flavor.
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7
Pour the sauce mixture over the noodles. Stir-fry vigorously using a tossing motion for 1 minute to ensure every noodle is coated and the color is uniform.
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8
Push the noodle mixture to one side of the wok. Add another tablespoon of oil to the empty space and crack the eggs into it.
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9
Break the yolks and let the eggs fry for 15 seconds, then fold the noodles back over the eggs and toss everything together.
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10
Add the bean sprouts, garlic chives, and cockles (if using). Stir-fry for another 30-60 seconds just until the sprouts are slightly wilted but still crunchy.
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11
Give it one final high-heat toss to ensure the 'wok hei' aroma is locked in. The noodles should look glossy and slightly charred.
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12
Remove from heat immediately and plate. Serve hot while the aromas are at their peak.
💡 Chef's Tips
Use a high-smoke point oil or rendered pork lard for the most authentic flavor and to achieve that high-heat sear. Cook in small batches (no more than 2 servings at a time) to prevent the wok from cooling down, which leads to soggy noodles. If using dried rice noodles, soak them in lukewarm water until pliable but still firm (al dente) before stir-frying. Do not over-stir the noodles initially; letting them sit against the hot wok is the secret to getting those charred, smoky bits. Freshness is key—always use the freshest bean sprouts possible for that essential textural snap.
🍽️ Serving Suggestions
Serve on a plate lined with a fresh banana leaf for an authentic hawker-style presentation. Pair with a side of pickled green chilies in soy sauce to cut through the richness of the dish. A cold glass of Teh Tarik (pulled milk tea) or a fresh lime juice provides a refreshing contrast to the spice. Serve with an extra dollop of sambal on the side for those who prefer an extra kick of heat. Enjoy immediately; this dish is best eaten within minutes of leaving the wok.