Char Kway Teow
A classic Malaysian stir-fried flat noodle dish, renowned for its smoky 'wok hei' aroma, featuring tender rice noodles, succulent prawns, briny cockles, savory Chinese sausage, and scrambled egg, all coated in a rich, dark soy sauce mixture.
🧂 Ingredients
- 400 g Fresh flat rice noodles (kway teow)(If using dried, soak according to package directions and drain well.)
- 150 g Large prawns(Peeled and deveined.)
- 100 g Cockles(Cleaned thoroughly. If unavailable, omit or substitute with more prawns.)
- 1 Chinese sausage (lap cheong)(Thinly sliced.)
- 2 Eggs(Lightly beaten.)
- 1 cup Bean sprouts(Trimmed.)
- 1/2 cup Garlic chives(Cut into 2-inch lengths. Regular chives or scallion greens can be substituted.)
- 2 tbsp Dark soy sauce(For color and a hint of sweetness.)
- 1 tbsp Light soy sauce(For saltiness.)
- 3 tbsp Lard(Or neutral cooking oil like vegetable or canola. Lard imparts the best flavor.)
- 1/4 tsp White pepper(Optional, for a subtle kick.)
- 1 tsp Chili paste (sambal oelek)(Optional, for a spicy version.)
👨🍳 Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, and optional chili paste. Set aside.
⏱️ 2 minutes - 2
Heat your wok over high heat until it begins to smoke. This is crucial for achieving 'wok hei'. Add the lard and swirl to coat the wok. It should shimmer and be very hot.
⏱️ 1 minute - 3
Add the sliced Chinese sausage and stir-fry for about 30 seconds until slightly crisped and fragrant. Then, add the prawns and stir-fry until they just begin to turn pink, about 1 minute. Push the sausage and prawns to one side of the wok.
⏱️ 1.5 minutes - 4
Pour the beaten eggs into the cleared space in the wok. Let them set slightly, then scramble them gently until just cooked. Break them up into bite-sized pieces and mix them with the sausage and prawns.
⏱️ 1 minute - 5
Add the flat rice noodles to the wok. Pour the prepared sauce mixture over the noodles. Toss everything vigorously using a spatula and tongs, ensuring the noodles are evenly coated with the sauce and separated. Continue to stir-fry over high heat for about 3 minutes, allowing the noodles to absorb the sauce and develop a slight char.
⏱️ 3 minutes - 6
Add the cleaned cockles (if using), bean sprouts, and garlic chives. Toss everything together quickly for another 30-60 seconds, just until the bean sprouts are slightly wilted and the chives are fragrant. Be careful not to overcook the vegetables.
⏱️ 1 minute - 7
Taste and adjust seasoning if necessary. Serve immediately, ensuring each portion gets a good mix of noodles, prawns, cockles, sausage, and egg.
⏱️ 30 seconds
💡 Pro Tips
- ✓Achieving 'wok hei' (the smoky aroma from a very hot wok) is key. Ensure your wok is smoking hot before adding ingredients.
- ✓Work quickly and efficiently. Have all your ingredients prepped and within reach before you start cooking.
- ✓High heat is essential throughout the cooking process to achieve the characteristic char and texture.
- ✓Don't overcrowd the wok. If cooking for more than 2 people, cook in batches to maintain high heat and prevent steaming.
- ✓Fresh flat rice noodles are preferred for their texture. If using dried, ensure they are properly rehydrated and drained to avoid a mushy dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicy kick, add 1-2 teaspoons of sambal oelek or your favorite chili paste along with the soy sauces in Step 5.
- Penang-style Char Kway Teow often includes a touch of tamarind paste for a slight tanginess. Add 1 teaspoon of tamarind paste to the sauce mixture.
- Add sliced fish cakes or squid for extra seafood flavor and texture.