Char kway teow
Char kway teow, from above
Non vegPenang

Char kway teow

Flat noodles, prawns, cockles and egg seared in a roaring wok. The smoke is the seasoning.

25 minTime
34 gProtein each
mediumSpice
Fried flat noodles2 chapters · 1 min read

Make it your way

Grandma's wayPenang style, prawns and cockles.
The original
710kcalsame
34 gproteinsame
3 gfibresame
25minutessame

Char kway teow.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Rice noodles400 g fresh kway teow or 180 g dried flat rice noodles, soaked
Prawns (shrimp)8, peeled
Clamscockles, shelled
Egg2
Moong sprouts (mung bean sprouts)bean sprouts
Spring onion (green onion, scallion)garlic chives, in lengths
Garlic4 cloves, minced
Dried red chillichilli paste, made from soaked chillies
Soy sauce1 tbsp
Kecap manis1½ tbsp sweet dark soy
Fish sauce1 tsp
Cooking oil (vegetable oil)2½ tbsp, lard if you like

Method

4 steps
  1. 1Mix both soy sauces and fish sauce. Loosen noodles so they are not clumped.
  2. 2Heat the wok until smoking. Fry garlic and chilli paste in oil, then prawns until pink.
  3. 3Add noodles and sauce and toss, letting them sit to char between tosses.
  4. 4Push aside, crack in eggs, scramble a little and fold through. Add sprouts, chives and cockles and toss 30 seconds.
Serve it like this

Slide onto a plate or banana leaf, prawns on top, with a small dish of sambal and a calamansi or lime half.

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Make it a meal

What goes with Char kway teow: a bread or rice, a side, something to drink and something sweet.

Bread or rice Roti jala30 min
Bread or rice Nasi lemak75 min
On the side Rojak20 min
On the side Sambal kangkung15 min
To drink Teh tarik10 min
Something sweet Cendol60 min
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