Why You’ll Love This

My first encounter with Char Kway Teow was during a memorable trip to Penang, Malaysia, alongside my friend, Neicy. We dove right into our culinary adventure with this dish at a local street stall, known for its incredible hawker food. I was utterly captivated from the very first bite. Pronounced char-kway-TEE-ow, this dish packs a punch with its smoky, spicy, and earthy flavors complemented by beautifully charred noodles—absolutely dreamy!

Neicy also organized a cooking class for us, where we learned the authentic techniques to craft this beloved dish. I’m thrilled to share this cherished recipe from our cooking class in Penang!

What elevates this recipe is mastering the slight charring from the wok, famously known as wok hei or “breath of the wok.” Achieving this at home can be a bit challenging, but it’s worth the effort!

So, let’s dive into the world of Char Kway Teow, shall we?

Char Kway Teow Ingredients

• Dry flat rice noodles: 600 grams, or you can opt for fresh rice noodles instead.
• High-heat oil: For frying. Traditional lard works best, but I prefer avocado oil for a healthier option.
• Garlic cloves: Minced, to unleash aromatic goodness.
• Extra-large prawns: Cleaned, peeled, and deveined for convenience.
• Cured Chinese sausage: Thinly sliced for that hearty, smoky flavor.
• Garlic chili sauce: Either homemade or store-bought for that spicy kick.
• Eggs: A source of richness and protein.
• Fresh bean sprouts: For a delightful crunch and freshness.
• Chinese garlic chives: Alternatively, use regular chives.

Char Kway Teow Sauce Ingredients

• Light soy sauce and dark soy sauce: These are essential for that savory umami taste.
• Oyster sauce: This will add a rich and slightly sweet depth to the flavor.
• Chicken bouillon cube: Crumbled for added savory richness.
• Black pepper: Feel free to swap with white pepper for a unique flavor.
• Sugar: Just a hint of sweetness to balance the savory elements.

How to Make Char Kway Teow

This recipe yields four servings, but traditionally, each serving is cooked one at a time to achieve that perfect char on the noodles. This method gives you four opportunities to perfect your timing, and I promise it goes quickly!

1. Prep the noodles. For dry noodles, soak them in boiling water until they soften. When using fresh noodles, ensure they’re at room temperature, or microwave them gently to separate. Divide the noodles into four portions.
2. Mix the Char Kway Teow Sauce. In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, crushed chicken bouillon, black pepper, and sugar. Ensure that the sugar and bouillon dissolve completely.
3. Prepare your ingredients. Slice the Chinese sausage thinly and chop the garlic chives into 1.5-inch pieces. Gather all ingredients and place them near the stove. Don’t forget to turn on your hood fan to minimize smoke!
4. Stir-fry! Cook one portion at a time, mimicking the Malaysian style. Make sure to read through all instructions first; timing is crucial!
5. Start with garlic, shrimp, and sausage. Heat a tablespoon of oil in a large wok over medium heat. Add one teaspoon of chopped garlic and stir-fry for about 10-15 seconds. Next, toss in three prawns and five slices of Chinese sausage. Cook for around one minute until the sausage gains a lovely golden color.
6. Add chili sauce and noodles. Introduce the chili sauce, sautéing it for about 30 seconds. Then, pour in two tablespoons of the stir-fry sauce and add one-fourth of the noodles. Raise the heat for 2-3 minutes to achieve that sought-after char and caramelization on the noodles.
7. Incorporate bean sprouts. Add the bean sprouts and stir-fry until they begin to wilt, which should take about a minute.
8. Scramble the egg. Create a well in the center of your wok. Add a few drops of oil, crack in an egg, scramble it up, and mix it with the noodles along with the chives.
9. Serve. Enjoy your Char Kway Teow immediately on a palm leaf-lined plate or in a bowl with chopsticks for that authentic feel!

Chef’s Tips

• Opt for fresh flat noodles. They provide the best texture but can be delicate, so take care in handling them.
• Prepare the sauce in advance. This will save time, and it stores well in the fridge for weeks.
• Familiarize yourself with the instructions. This dish cooks quickly, and being prepared will help you nail the timing!

Storage

You can keep leftovers in an airtight container for up to three days. Alternatively, freeze portions for up to three months, thawing them in the refrigerator before reheating.

Serving Suggestions

Enhance your meal with extra chili garlic sauce or chili paste for heat! Pair with stir-fried pea shoots, enjoy alongside scallion pancakes, or serve with a refreshing Asian avocado salad.

FAQs