Char Kuay Teow

A plateful of sizzling char kuay teow is easily one of the most popular items from the Chinese kitchen. Kuey teow, a type of flat noodle, is fried over high heat with lip-smacking ingredients such as prawns, chicken, cockles and chives, as well as light and dark soy sauce. It is topped with a generous helping of crunchy bean sprouts. Duck’s eggs are sometimes added to give it that extra flavor. As customers queue up for this scrumptious dish, the cook stir-fries the contents in a huge iron wok. The most famous and sought-after char kuey teow is found on the famous gourmet island of Penang. However, the dish is widely available, from roadside stalls and pasar malam (night markets) to food courts in shopping complexes and five-star hotels.

5 oz. kuay teow (flat rice noodles)
2½ oz. prawns
2 Tbsp. chives
1½ Tbsp. bean sprouts
1 egg
2 Tbsp. cockles (shells removed)
½ Tbsp. thick black soy sauce
1 Tbsp. soy sauce
1 Tbsp. chicken powder
chili paste
½ Tbsp. oyster sauce
shallots, minced and fried, for garnish (optional)
coriander sprigs, for garnish (optional)

1. Heat wok, and add 3 tablespoons of cooking oil.

2. Sauté prawns until half-cooked, and put aside.

3. Heat the wok again, add oil and stir-fry the noodles, adding in all seasonings. Fry for about 3 minutes.

4. Add in chives and bean sprouts. Stir-fry again.

5. Add in cockles and eggs, and stir. Then add in the fried prawns.

6. Sprinkle some fried shallots and coriander sprigs for garnishing, if desired. Serve hot.

0 comments