(Penang) Char Kuey Teow

4.74 stars

Penang 'Char Kuey Teow' is a delicious and popular noodle dish with a smoky flavour and is considered a national favourite of Malaysians and Singaporeans alike. This is the most requested recipe on Nyonya Cooking.

Preparation 20 mins
Cooking 20 mins

Main

Malaysian Stir-Fried Rice Noodles, Char Kway Teow, Kuey Teow Goreng, 炒粿条

Malaysian, Singaporean


Ingredients

Servings:  
2 tbsp light soy sauce
1 tbsp dark soy sauce
1⁄2 tbsp oyster sauce
1⁄2 tbsp fish sauce
1 tsp sugar
1⁄2 tsp pepper
2 tbsp oil
1⁄2 Chinese sausage(s)
1 tbsp chilli paste (cili boh)
1 garlic clove(s)
1⁄2 fish cake
6 prawns
180 g rice noodles
1 egg(s)
bean sprouts
chinese chives

Nutrition per Serving

587 kcal
79 g
21 g
18 g

Journal Snaps

The kuey teow has completely disintegrated! It looks more like a kuey teow porridge than firm kuey teow ribbons. The eggs weren't well cooked. There was not enough oil in the wok.
Awesome!!! After trying so many recipes.. this is the closest i have gotten. Thanks.
CKT... another one of my guilty pleasures. I guess I am biased to this dish since I come from Penang :)
this is damn good
Thank for the website and youtube.
Delicious!  Just like I remember from when I lived in Malaysia!  :)
My first attempt on Char Kway Teow from inspiration from the street hawkers and also Nyonya Cooking :-)
Very simple dish to cook. Succeed at first try. Just follow the instructions and you're good to go.

Background

The Chinese term ‘Char kuey teow’ means stir-fried flat rice noodles. It may have originated from China's province Guangdong but various versions of stir-fried rice noodles are found in many Southeast Asian countries. It was first sold by fishermen, farmers and cockle-gatherers throughout Southeast Asia. They used all the leftovers they had to create this dish and sell it to get extra income. In West Malaysia, char kuey teow is synonymous with Penang, a state in Malaysia. Today, it is one of the most popular dishes in Malaysia and Singapore. Although it may be just another stir-fried noodles recipe, the tips shared below will definitely help if you aim to have it just like those sold in the Penang hawker center.

How to pronounce char kuey teow?

Let us just agree that the pronunciation of char kuey teow itself is already a little tricky for non-Cantonese speakers. Just watch the video here if you want to listen to its correct pronunciation.

Char kuey teow sauce

Char kuey teow sauce is a special concoction which consists of soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper. Prepare this in advance to be kept refrigerated up to 3 months.

Recreate the ‘wok hei’ at hawker stalls

‘Wok hei’ means the breathe of the wok, in English. It refers to the hot air produced from the heat in a wok that gives the extra flavour to Chinese stir-fry dishes. With char kuey teow, you need to stir-fry the noodles at the highest heat. Using a cast iron wok would be the best as it captures and maintains the high heat. You'll need to be careful to burn the noodles with the extreme 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.

Preparing a plate of authentic char kuey teow just like those sold in Penang 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 turned soggy when too much sauce is added all at once.

Ingredients to add to char kuey teow

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 slice lime or calamansi.

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 chilli paste 'cili boh' can be found in our extensive library of time-tested recipe ideas.


Steps to Prepare

(Penang) Char Kuey Teow Step 1

Step 1 of 6

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

(Penang) Char Kuey Teow Step 2

Step 2 of 6

    • 2 tbsp oil
    • 1⁄2 Chinese sausage(s)
    • 1 tbsp chilli paste (cili boh)
    • 1 garlic clove(s)

Heat wok over high heat. Add oil into wok. Add slices of Chinese sausage, minced garlic and chilli paste. Sauté until fragrant. Note: This portion is for 2 persons.

(Penang) Char Kuey Teow Step 3

Step 3 of 6

    • 1⁄2 fish cake
    • 6 prawns

Sauté prawns and fish cake for about 30 seconds.

(Penang) Char Kuey Teow Step 4

Step 4 of 6

    • 180 g rice noodles
    • 1 egg(s)

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.

(Penang) Char Kuey Teow Step 5

Step 5 of 6

    • bean sprouts
    • chinese chives

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

(Penang) Char Kuey Teow Step 6

Step 6 of 6

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

Published: March 11, 2016


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