Char Kway Teow (Malaysian Wok-Fried Flat Rice Noodles)
Local name: 炒粿條
In short: Flat rice noodles stir-fried over fierce heat with prawns, egg, bean sprouts, garlic chives and dark soy sauce, smoky from the wok and glossy. It takes about 28 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 490 kcal
Char kway teow is the smoky, glossy noodle plate Penang is famous for, cooked to order at hawker stalls over a roaring fire. Flat rice noodles, prawns, egg, bean sprouts and garlic chives pick up the charred, savory flavor called wok hei. Pork fat gives the best aroma, though vegetable oil works. The trick at home is to cook one or two portions at a time in a very hot wok and keep everything moving.
Instructions
- Stir the sauce ingredients together in a small bowl. Gently separate the noodles by hand so they do not clump. If they were chilled, warm them in the microwave for 30 seconds first.
- Heat a wok over the highest heat until it just starts to smoke. Add 1 tbsp oil, then the garlic. Cook for 10 seconds, add the prawns and sausage and toss for 1 minute, until the prawns turn pink. Push them to the side.
- Add the noodles in an even layer and pour the sauce over them. Toss for 1 minute, letting the noodles sit still for a few seconds at a time so they pick up a slight char.
- Push the noodles to one side, add the remaining oil and crack in the eggs. Scramble for 15 seconds until nearly set, then fold them into the noodles.
- Add the bean sprouts and chives and toss for 30 seconds, just until the chives wilt and the sprouts stay crunchy.
- Tip the noodles onto plates and serve immediately, while they are smoky and hot.
Tips
- Cook only one or two portions at a time. A crowded wok steams the noodles and they turn mushy and pale instead of charred and glossy.
- Use fresh wide rice noodles from an Asian grocer. Dried ones work if soaked in warm water until pliable. A spoonful of rendered pork lard adds the traditional aroma.
Questions and answers
How do I get wok hei at home?
Use your hottest burner and a heavy wok, heat it until it just smokes, and cook small batches. Keep the food moving and avoid adding too much liquid, which cools the pan.
Can I make char kway teow vegetarian?
Yes. Skip the prawns and sausage, use mushroom sauce instead of oyster sauce, and add fried tofu and extra greens. Keep the sweet soy sauce for color and flavor.
Why do my rice noodles stick together?
Fresh rice noodles stiffen in the fridge. Warm them briefly and separate the strands by hand before frying, and avoid piling them in the wok.
How long does it take to make Char Kway Teow (Malaysian Wok-Fried Flat Rice Noodles)?
About 28 min in total: 20 min of preparation and 8 min of cooking.
How many calories are in Char Kway Teow (Malaysian Wok-Fried Flat Rice Noodles)?
About 490 kcal per serving, with 23 g of protein, 54 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 54 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
