Char Kuey Teow

Name: Char Kuey Teow
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 people
Ingredients: 1 oz (30g) dried red chilies; 2 fresh red chilies; 3 small shallots; 1 teaspoon oil; 1 pinch salt; 5 tablespoons soy sauce; 1 1/2 tablespoons dark soy sauce; 1 tablespoon sugar; 1/2 teaspoon fish sauce; 1/2 teaspoon salt; 2 dashes ground white pepper; 3 cloves garlic; 12 prawn; 1 lb. (500g) fresh flat rice noodles; 1 lb. (500g) blood cockles; 2 Chinese sausages; 1 bunch fresh bean sprouts; 4 large eggs; 1 bunch Chinese chives

User Reviews

4.7

258 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 people
Calories
639 kcal
Course
Snacks
Cuisine
Malaysian

Char Kuey Teow

Kelsey Carr

Report

Experience the vibrant flavors of Malaysia in every delectable bite with the finest and most authentic Penang Char Kuey Teow recipe you'll discover online. Complete with a step-by-step guide, insider secrets, techniques, and pro tips, this culinary masterpiece boasts a smoky aroma and an irresistible taste that will transport you straight to the streets of Penang.

Share:

I Made This!

193 people made this

Print

51 people printed this

Save this

154 people saved this

Ingredients

Servings

Chili Paste:

1 oz (30g) dried red chilies seeded, soak in water
2 fresh red chilies seeded
3 small shallots or pearl onions, peeled and sliced
1 teaspoon oil
1 pinch salt

Sauce (mix and blend well):

5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
1/2 teaspoon salt
2 dashes ground white pepper

Other Ingredients:

3 cloves garlic chopped finely
12 prawn shelled , submerge in ice cold water plus 2 tablespoons sugar for 30 minutes
1 lb. (500g) fresh flat rice noodles completely loosened and no clumps
1 lb. (500g) blood cockles extract the cockles by opening its shell
2 Chinese sausages sliced diagonally
1 bunch fresh bean sprouts rinsed with cold water and drained
4 large eggs
1 bunch Chinese chives removed about 1-inch of the bottom section and cut into 2-inch lengths

Add to Shopping List

Instructions

Grind all the ingredients for the chili paste using a mini food processor until fine. Heat a wok with 1 teaspoon of oil and stir-fry the chili paste until aromatic. Dish out and set aside.
Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons of oil or lard to the wok, then add half of the chopped garlic and stir quickly.
Transfer six prawns and half of the sausage slices into the wok. Stir quickly with the spatula until the prawns start to change color and you smell the aroma of the Chinese sausage.
Add half of the bean sprouts to the wok.
Follow immediately with 8 oz. (230g) or half of the flat noodles.
Add 2 1/2 tablespoons of the sauce to the wok and stir vigorously to combine. Crack an egg on top of the noodles. Use the spatula to break the egg yolk and stir to mix with the egg white. Flip the noodles to cover the egg and wait for about 15 seconds.
Add about 1/2 tablespoon of chili paste (add more if you like it spicy) and some cockle clams to the wok.
Continue stir-frying until the egg is cooked through. Add the chives, give a couple of quick stirs, then dish out and serve immediately.

Notes

Get the freshest ingredients—fresh and crunchy bean sprouts, freshly-made noodles, big, fat, succulent shrimp/prawn, bloody cockles (I love my Char Kuey Teow with them, without them, it’s not quite the same!), etc.
Wonder why the prawn in Penang Char Kuey Teow are always so succulent, juicy, and sweet? I believe some of the most famous stalls treat their prawn with sugar and ice water, or perhaps they are just very fresh.
Use lard if you can. That’s the secret for the rich silky taste.
Very hot wok.
Control your timing of cooking and hence control your “wok hei.”

Nutrition Information

Show Details

Serving 4people Calories 639kcal (32%) Carbohydrates 114g (38%) Protein 34g (68%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 52mg (17%) Sodium 2809mg (117%) Fiber 5g (20%) Sugar 6g (12%)