How to Make Authentic Penang Char Kway Teow
How to Make Authentic Penang Char Kway Teow
Street‑style flat rice noodles stir‑fried over high heat with prawns, cockles, Chinese sausage, bean sprouts, chives, egg, and the signature wok hei.
Key Takeaways
- High heat is non‑negotiable: Use a seasoned carbon steel wok.
- Sauce ratio matters: Light + dark soy, oyster sauce, chilli paste.
- Texture contrast: Bouncy noodles, crunchy sprouts, silky egg.
Ingredients
- 400 g flat rice noodles (fresh or soaked dried)
- 200 g prawns, peeled & deveined
- 100 g cockles, rinsed
- 100 g Chinese sausage, thinly sliced
- 100 g bean sprouts
- Chives, cut into 4–5 cm lengths
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli paste (to taste)
- 2–3 tbsp oil • 2 cloves garlic, minced
Equipment
- Carbon steel wok, high‑BTU burner, spatula
Instructions
- Prep noodles: If dried, soak in warm water ~20 mins; drain well.
- Heat wok: Add oil; when near smoking, add garlic & sausage; stir‑fry till fragrant.
- Seafood: Add prawns; stir till pink. Add cockles; cook briefly.
- Noodles & sauce: Add noodles plus soy, dark soy, oyster sauce, and chilli paste; toss to coat evenly.
- Veg & egg: Add bean sprouts and chives; create a well, pour in eggs, scramble, then toss through.
- Serve: Plate immediately; garnish with extra chives and chilli slices. Optional lime on the side.
Char Kway Teow FAQs
How do I get real wok hei at home?
Use a carbon steel wok, preheat until smoking, cook in small batches, and avoid waterlogged noodles.
Substitutes for cockles?
Use clams or omit entirely; increase prawns slightly for balance.
