Who doesn’t like a good and super tasty Char Kway Teow with a smooth smoky (Wok Hei) noodles, with lots of prawns, Chinese sausages, fish cake, bean sprouts, and chives?

Everyone know, Penang served one of the best Char Kway Teow in Malaysia. And every time, I have a chance to go Penang, Char Kway Teow is my favorite to grab other than Assam Laksa.

So, I guess I can’t go to Penang every time I have this craving.

Lucky me, I have a good recipe of Char Kway Teow here.
Hope you enjoy!

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Char Kway Teow | Stir-fried Rice Noodles| 炒粿條

Serve: 2 persons (Cook one portion at a time)

500g Kway Teow (rice noodles) -completely loosened and no clumps
1 tbsp sambal chili paste
6 prawns, shelled and devein
100g fresh cockles
1 chinese sausages slice diagonally
4 tbsp minced garlic
1 medium fish cake, slice
30g chives, cut into 5cm
100g bean sprouts
4 tbsp pork lard
2 eggs

5 tbsp soy sauce
1 tbsp sweet sauce (Kicap Manis)
1.5 tbsp dark soy sauce
1/2 tsp fish sauce
1/2 tbsp sugar
1/2 tsp salt
Few dashes white pepper powder

1. Get ready all the ingredients. We will start to cook one portion at a time.
2. Heat up a very hot wok until it starts to smoke.
3. Add 2 tbsp pork lard.
4. Add 2 tbsp garlic, do a quick stir.
5. Add 1/2 chinese sausages and 3 prawns. Make a quick stir until the prawn start to cook.
6. Add 50g bean sprout and 250g kway teow.
7. Add 2.50 tbsp sauce into the wok and stir to mix well.
8. Move the noodle to the side, crack an egg. Break the yolk.
9. Flip the noodle to cover the egg and wait for 10-15 seconds before stir it again.
10. Add 1/2 tbsp sambal and 50g cockles. Continue stir.
11. Add 15g chives and make a quick stir. Transfer to a plate.
12. Serve immediately.
13. For the 2nd portion, repeat the steps.

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