Penang Char Kway Teow
Experience the vibrant flavors of Penang with this authentic Char Kway Teow recipe—a beloved Malaysian street food classic. This irresistible stir-fried noodle dish combines silky flat rice noodles with succulent prawns, savory slices of Chinese sausage, and optional briny cockles, all tossed in a smoky wok with crunchy bean sprouts and a medley of bold sauces like oyster sauce, dark soy, and a hint of spicy chili paste. The wok hei (charred aroma) achieved through high-heat cooking lends an unmistakable depth to every bite, while scrambled eggs and scallions add richness and freshness. Perfect for a quick 30-minute meal, this Penang Char Kway Teow delivers a true taste of Southeast Asian street food right to your kitchen. Serve it piping hot for a deliciously satisfying dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fresh flat rice noodles
- 200 grams Medium-sized prawns, shelled and deveined
- 1 piece Chinese sausage (lop cheong), thinly sliced
- 100 grams Cockles (optional)
- 150 grams Bean sprouts
- 3 cloves Garlic, minced
- 2 pieces Eggs
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste
- 3 tablespoons Cooking oil
- 1 teaspoon Kecap manis (sweet soy sauce)
- 2 stalks Scallions, chopped
Instructions
Gently separate the fresh flat rice noodles, being careful not to tear them. If they're cold or stiff, briefly microwave them for 30 seconds to make them easier to handle.
Heat a wok over high heat until it's smoking hot, then add 2 tablespoons of cooking oil.
Add the minced garlic and stir-fry for 10-15 seconds until fragrant, being careful not to burn it.
Add the prawns and Chinese sausage to the wok, stirring continuously, and cook until the prawns turn pink and are nearly cooked through.
Push the prawns and sausage to one side of the wok. Crack the eggs into the empty side and scramble them lightly.
Toss the noodles into the wok and mix them with the eggs, prawns, and sausage, using a spatula to flip and stir quickly.
Drizzle the soy sauce, dark soy sauce, oyster sauce, kecap manis, and chili paste over the noodles. Stir-fry rapidly to coat the noodles evenly in the sauces.
Add the bean sprouts and, if using, the cockles. Stir-fry for another 1-2 minutes until the bean sprouts are slightly wilted but still crunchy.
Taste and adjust seasoning if needed. If desired, add more soy sauce or chili paste for extra flavor.
Turn off the heat and sprinkle the chopped scallions over the top. Give everything a final toss to mix.
Serve the Penang Char Kway Teow hot, straight from the wok, with optional additional chili paste on the side.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.8 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
