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(Penang) Char Kuey Teow

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(Penang) Char Kuey Teow

Rice & Noodles

Category

Rice & Noodles

Easy

Difficulty

Easy

Total Time

Total Time

Prep 20 M / Cook 20 M

Servings

Yield

2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on March 11, 2016

  Based on 2329 ratings  Watch Now

Background

In almost every video, I get requests asking me to whip up 'Char Kuey Teow'. Secretly, I had been attempting this dish quite a few times. I was asking myself how difficult could it be when it is all about stir-frying some rice noodles and a few other ingredients. That was exactly where I was wrong as I soon found out that it could be quite tricky.

Let us just agree that the pronunciation of 'Char Kuey Teow' itself is already a little tricky for non-Cantonese speakers. Just click the video here if you want to listen to its correct pronunciation.

Preparing a plate of 'Char Kuey Teow' just like in Malaysia not only requires the right ingredients but also the correct techniques. I found that it is better to prepare it in small amount, that is one plate at a time unless you have a big wok to work with or you are a true professional. I learned that the noodles would turn soggy when too much sauce is added all at once.

The noodles have to be stir-fried at high heat. That is why you need to be fast at stirring the noodles or else they would be burnt. A slightly charred taste is all we need for these noodles to have the smoky flavour for which they are famous for.

You may add chopped preserved vegetables, blood cockles or even fry the noodles using pork lard. You can enjoy it together with some raw 'sambal belacan' and a bit of lime or calamansi juice. Whichever way you like it, a plate of 'Char Kuey Teow' brings the taste of home to every Malaysian especially for those who are abroad.

The recipe for the chili paste 'Cili Boh' can be found in our extensive library of time-tested recipe ideas.

(Penang) Char Kuey Teow is also known as: Malaysian Stir-Fried Rice NoodlesChar Kway TeowKuey Teow Goreng炒粿条

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Ingredients

A

  • 180 grams rice noodles
  • garlic chives
  • bean sprouts
  • Chinese sausage(s)
  • 1 egg(s)
  • 1 garlic clove(s)
  • 2 tablespoons oil
  • fish cake
  • 1 tablespoons chilli paste (cili boh)
  • 6 prawns
  • 1 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 0.5 tablespoons fish sauce
  • 0.5 teaspoons pepper
  • 0.5 tablespoons oyster sauce
  • 1 teaspoons sugar

Steps to Prepare

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Step 1:

Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.

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Step 2:

Pour oil into wok which is heated at high heat. Add Chinese sausage, garlic and chili paste. Sauté until fragrant.

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Step 3:

Then, sauté prawns and fish cake for about 30 seconds.

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Step 4:

Add noodles to wok and quickly stir-fry them while adding few spoonfuls of sauce at a time. Then, add an egg to the noodles.

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Step 5:

Finally, add Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked.

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Step 6:

Serve hot and enjoy as it is or with raw 'sambal belacan'.