Malaysian
Char Kway Teow
A smoky Malaysian wok-fried flat rice noodle dish with prawns, cockles, Chinese sausage, bean sprouts, garlic chives, and egg. The noodles are cooked quickly over fierce heat so they stay springy and pick up the dark soy fragrance and wok hei.
Watch it madeLuveena Lee · 3:11
Ingredients
- Fresh flat rice noodles, loosened400g
- Raw prawns, peeled with tails on8 medium
- Fresh blood cockles, blanched and shelled80g
- Chinese sausage, thinly sliced1 link
- Eggs2
- Bean sprouts, rinsed and drained2 cups
- Garlic chives, cut into 5 cm lengths1/2 cup
- Garlic, finely chopped3 cloves
- Pork lard or neutral oil3 tbsp
- Crispy pork lardons2 tbsp
- Malaysian chili paste or sambal1 tbsp
- Light soy sauce1 tbsp
- Dark soy sauce2 tsp
- Oyster sauce2 tsp
- Fish sauce1 tsp
- White pepper1/4 tsp
- Sugar1/2 tsp
Method
- Stir together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, white pepper, and sugar in a small bowl.
- Have all ingredients ready beside the stove, as the frying must be done quickly over very high heat.
- Heat a well-seasoned wok over high heat until smoking, then add 1 1/2 tablespoons pork lard or oil.
- Add half the garlic and half the chili paste, stir-fry for a few seconds, then add half the Chinese sausage and 4 prawns.
- Stir-fry until the prawns just turn pink, then add half the noodles and toss quickly to coat in the aromatic oil.
- Add half the prepared sauce around the edge of the wok and toss the noodles until evenly stained and lightly charred in spots.
- Push the noodles to one side, add a little more lard or oil if needed, crack in 1 egg, and let it set for a few seconds before scrambling it through the noodles.
- Add half the cockles, bean sprouts, garlic chives, and crispy pork lardons, then toss for 20 to 30 seconds so the sprouts stay crisp and the cockles remain tender.
- Transfer to a plate immediately and repeat the same process with the remaining ingredients for the second serving.
- Serve hot straight from the wok, with extra chili paste on the side if desired.
Common questions
Can I substitute the blood cockles if I can't find them?
Yes. Use extra prawns, chopped scallops, or sliced squid for a similar seafood feel. If you want the briny note, add a little more fish sauce or a pinch of salt, but avoid overdoing it.
When should I add the noodles so they don't break or clump?
Add them once the aromatics, prawns, and sausage are moving in the wok, and toss immediately. Use loosened, room-temperature noodles and work in batches so they fry, not steam, and stay intact.
What are the most common mistakes when making char kway teow?
The biggest mistakes are a wok that isn't hot enough, overcrowding the pan, and adding everything at once. That leads to steaming instead of charring. Also, underseasoning or overcooking the prawns makes the dish bland or tough.
How do I store leftovers and reheat them without ruining the texture?
Store in an airtight container in the fridge for up to 2 days. Reheat quickly in a very hot wok or skillet with a little oil. Microwave only if needed, but the noodles will soften and lose their char.
What should I serve with char kway teow?
Serve it hot, straight from the wok, with extra sambal on the side if you like heat. A simple cucumber salad or clear soup works well, since the noodles are rich, savory, and already very filling.