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Smoky, savoury flat rice noodles tossed with prawns, egg and Chinese sausage over the highest heat you have.
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.
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.
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- Flat rice noodles. The right shape for a proper char kway teow.
