Char Kway Teow is a very popular Malaysian street food dish that is prepared using flat rice noodles, stir-fried under high heat with soy sauce, prawns, Chinese sausage, eggs, bean sprouts and in most cases, cockles. It is smoky, rich and completely addictive. In its literal translation, it is a Hokkien term for stir-fried flat noodles, and it is enjoyed not only by people in Malaysia but also in Singapore and Indonesia.
The food is also notoriously prepared on a blazing hot fire in order to attain the “wok hei” – a burnt and smoky taste which is characteristic of a fine plate of Char Kway Teow. It is delivered on a banana leaf, crispy, hot and a bit greasy, capturing the taste of Southeast Asian food.
What is Char Kway Teow?
Kway Teow noodles are the epitome of Malaysian hawker culture, especially in Penang. It was designed to be a power meal given to labourers as it contains a lot of fats and has a fat-rich combination of ingredients. Later on, it slowly became one of the national favourites of different people across the board.
A unique combination of sauces and proteins coupled with stir-frying means that it is cooked in a cast iron wok in high heat that lends it its trademark flavour. Penang Char Kway Teow now appears on every corner – in hawker stalls and in fancy Malaysian restaurants all around the world.
Ingredients and Substitutes of Char Kway Teow
- Flat Rice Noodles (Kway Teow) – Broad thick, chewy noodles. If you can not find those, they can be replaced with wide rice noodles or even pad Thai noodles
- Garlic Fresh – chopped garlic will make a pungent, aromatic base
- Prawns – A source of sweet seafood. It may also be replaced with squid, chicken, or tofu as options
- Chinese Sausage (Lap Cheong) – Brings a salty-sweet taste. Skip it for a halal or vegetarian version
- Eggs – For richness and texture
- Cockles – They are some salty shellfish and they deepen the taste as a matter of taste, or of the supply
- Bean Sprouts – Adds a crisp tone and freshness. It is possible to add chives or green onions too
- Chives or Garlic Sprouts – Traditional garnish which has a garlicky taste
- Soy Sauce & Dark Soy Sauce – Used to add saltiness and dark colour
- Chilli Paste or Fresh Chilies – To add spices. Put in spice according to your taste
- Lard or Oil – Pork lard was once used to give it flavour but any vegetable oil or peanut oil is good
How to cook Char Kway Teow?
Ingredient Preparation
- 200g of flat rice noodles (damp ramen or soaked dry ramen)
- Garlic – 2 cloves (chopped)
- 4–5 prawns (peeled)
- 1 sausage of the Chinese kind (thinly cut)
- 1 triple handful of bean sprouts
- 1 egg
- 2 tablespoons (optional) clean, washed cockles
- 1–2 tablespoon cooking oil or lard
- 1 tablespoon soy sauce, 1/2 tablespoon dark coloured soy sauce
- To taste: fresh red chilli or chilli paste
Heat and Wok
Heat your wok on a high heat until it is smoking. This is one of the secrets of attaining wok hei. Add the oil or the lard and stir.
Fry Aromatics
Then add chopped garlic and stir fast, then add the Chinese sausage and the prawns. Cook stirring in a preheated pan over medium-high heat until light golden brown (1–2 minutes).
Put in Noodles and Sauce
Put in the noodles and stir-fry for 30 seconds. Add the soy sauces and chilli then. Keep stirring so that it does not stick. This helps get the best Char Kway Teow consistency.
Scramble Up and Egg
Move the noodles to one corner and open the egg into the area. Then allow it to get slightly cooked, and then it can be scrambled into the noodles.
Add sprouts and cockles
Plop in the bean sprouts and the cockles (if available). Fry with a little more stirring for 30 sec, so that everything is well coated and well mixed. Perfect for an authentic Char Kway Teow with prawns and sausage experience.
Serving Suggestions
- It has to be served hot on a banana leaf or plate
- Top the dish with garlic chives or spring onions
- Top with a side dish of sliced chillies in soy sauce and add some heat
- Preferably served fresh, although afterwards it can be rewarmed in a pan. A great way to learn how to make Char Kway Teow at home
Char Kway Teow Hints
- When it comes to that smoky wok hei, always remember to use a high flame
- Be sure not to crowd the wok; Cook in batches and get the best results
- It is best to use fresh rice noodles, but if using dry noodles, then they should be put to soak first
- For vegetarians, customize by using tofu, mushrooms or vegetables
Char Kway Teow is a spicy, smokey and deep noodle dish with all the flavouring and the taste of Malaysian Char Kway Teow street food. As you try a hawker stall in Penang or cook it yourself, this delicious stir-fry will definitely satisfy your spice, subtlety and sizzle sensations.
