Char Kway Teow
Make authentic Penang Char Kway Teow at home. Stir-fried flat rice noodles with shrimp and Chinese sausage deliver bold street food flavor.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 3 tbsp cooking oil (or lard)
- 3-4 clove garlic (minced)
- 4-5 large shrimp ( peeled and deveined, tail on)
- 7-10 slice Chinese sausage
- 1 tbsp chili boh or chili paste
- 200 g fresh flat rice noodles (or 100g dried noodles, soaked)
- 2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1 egg
- 1 cup fresh bean sprouts ( washed and drained)
- 1/4 cup garlic chives ( cut into 1 inch pieces)
- banana leaf ( optional)
- sliced red chili for garnish (optional)
Instructions
- 1
Make sure you have all ingredients within arms reach. Cooking goes fast!
- 2
Heat up your wok over medium-high heat. As soon as it starts to smoke a little, pour the cooking oil or lard into the wok, immediately followed by the minced garlic. Give it a quick stir.
- 3
When the garlic starts to turn brown at the edges, add shrimp, Chinese sausage, and chili boh or chili paste. Stir-fry until the shrimp are cooked (should only take about a minute), then remove the shrimp and Chinese sausage from the wok. Set aside.
- 4
Turn up the heat to maximum, then add flat rice noodles into the wok. Drizzle the light soy sauce, dark soy sauce and oyster sauce over the noodles. Stir well. Make sure all of the noodles are covered in the sauce.
- 5
Push the noodles to the side of the wok, then crack the egg in the center of the wok. Allow the egg to cook for about 10 - 20 seconds, then stir it in to the noodles.
- 6
Add bean sprouts and garlic chives, followed by the cooked shrimp and Chinese sausage.
- 7
Stir to combine just for a few seconds, then dish it out on to a serving plate lined with a banana leaf. Garnish with sliced fresh red chili.
- 8
Serve immediately. Enjoy!