Char Kway Teow is one of Malaysia’s most beloved street food dishes—smoky, savory, and packed with bold flavors. This stir-fried noodle dish features flat rice noodles tossed with prawns, Chinese sausage, bean sprouts, and eggs in a rich soy-based sauce. Traditionally cooked over high heat in a seasoned wok, Char Kway Teow is known for its signature “wok hei,” or breath of the wok, which imparts a deep, smoky aroma that defines the dish.
Whether you’re craving a taste of Penang or simply want to master a Southeast Asian classic, this recipe walks you through every step to recreate authentic Char Kway Teow at home.
Prep & Cook Time
| Task | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~20 g |
| Carbohydrates | ~50 g |
| Fat | ~20 g |
| Fiber | ~3 g |
| Sodium | ~900 mg |
Note: Values may vary based on ingredient brands and portion sizes.
Ingredients (Serves 2)
- 200g flat rice noodles (fresh or soaked dried)
- 150g prawns, peeled and deveined
- 1 Chinese sausage (lap cheong), thinly sliced
- 2 cloves garlic, minced
- 1 egg
- 1 cup bean sprouts
- 2 stalks Chinese chives, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili paste (optional, for heat)
- 2 tbsp cooking oil
- A pinch of white pepper
Step-by-Step Instructions
1. Prep the Ingredients
- If using dried rice noodles, soak them in warm water for 30 minutes until softened, then drain.
- Slice the Chinese sausage thinly.
- Peel and devein the prawns.
- Mince the garlic and cut the chives.
- Beat the egg in a small bowl and set aside.
2. Make the Sauce
In a small bowl, mix:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili paste (optional)
- A pinch of white pepper
Set this aside—it’s your flavor bomb.
3. Heat the Wok
- Place a wok or large skillet over high heat.
- Add 2 tbsp oil and swirl to coat.
- Once the oil is shimmering, add the Chinese sausage slices. Stir-fry for 30 seconds until fragrant.
4. Add Garlic and Prawns
- Toss in the minced garlic and stir quickly to avoid burning.
- Add the prawns and stir-fry until they turn pink and are just cooked through (about 1–2 minutes).
5. Push Aside and Scramble Egg
- Push the prawns and sausage to one side of the wok.
- Pour the beaten egg into the empty space and scramble until just set.
6. Add Noodles and Sauce
- Add the rice noodles and pour the sauce over them.
- Stir-fry vigorously, tossing everything together to coat the noodles evenly.
- Use a spatula to gently separate the noodles if they clump.
7. Finish with Bean Sprouts and Chives
- Add bean sprouts and Chinese chives.
- Stir-fry for another 30 seconds until vegetables are slightly wilted but still crisp.
8. Serve Immediately
- Plate the noodles hot and garnish with extra chives or a wedge of lime if desired.
Tips for Authentic Flavor
- Wok Hei: Use high heat and a well-seasoned wok to achieve the smoky aroma.
- Noodle Texture: Don’t over-soak or overcook the noodles—they should be soft but not mushy.
- Balance: Adjust soy and oyster sauce to taste for the perfect sweet-salty balance.
