Smoky, savoury flat rice noodles tossed with prawns, egg and Chinese sausage over the highest heat you have.
Char kway teow
- 400 g flat rice noodles
- 150 g raw prawns, peeled
- 2 lap cheong (Chinese sausage), sliced
- 2 eggs
- 100 g bean sprouts
- 2 stems garlic chives, cut into lengths
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic, chopped
- 2 tbsp oil
- Soak the rice noodles in warm water until pliable, then drain well.
- Heat oil in a wok over the highest heat and fry the garlic and lap cheong for a minute.
- Add the prawns and cook until just pink.
- Push everything to one side, crack in the eggs and scramble briefly, then mix through.
- Add the noodles, dark soy, light soy and oyster sauce, tossing constantly so the noodles pick up a little char.
- Add the bean sprouts and garlic chives, toss for 30 seconds, and serve immediately.
What is char kway teow?
Char kway teow is a stir fry of flat rice noodles with prawns, Chinese sausage, beansprouts, chives and egg, cooked fast over very high heat with dark and light soy. It is one of the most famous hawker dishes in Malaysia and Singapore, especially in Penang.
The smoky flavour from a very hot wok, known as wok hei, is a key part of the dish.
Ingredient notes and UK swaps
- Noodles: fresh flat rice noodles (kway teow or ho fun) from Asian grocers. Separate them by hand before cooking.
- Chinese sausage (lap cheong): sliced thin. Leave it out or use a little chorizo if you cannot find it.
- Cockles: traditional in Penang. Prawns alone are fine.
- Chilli paste: a spoon of sambal oelek or chilli paste gives the heat.
Serving
Cook one or two portions at a time so the wok stays hot. Serve straight away with lime wedges. Char kway teow does not keep well, as the noodles harden in the fridge.
Tips for the best char kway teow
- A very hot wok is what gives this dish its smoky edge, so heat it until lightly smoking before you start.
- Dark soy sauce does the colouring, light soy does the seasoning, so use both rather than one alone.
Why the wok needs to be searingly hot
Char kway teow depends on genuine wok hei, the smoky char from cooking over very high heat, for its proper flavour, preheat the wok until lightly smoking before adding the noodles, and cook in smaller batches if your burner is not especially powerful.
Frequently asked questions
Can I make char kway teow without a wok?
A large, heavy frying pan works, though it will not get quite as hot or as smoky.
What noodles should I use?
Fresh flat rice noodles if you can find them, otherwise soak dried flat rice noodles until pliable.
Can I use dried rice noodles?
Yes. Soak wide dried rice noodles until just soft, drain well and dry them before stir frying.
