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Penang Char Kway Teow on banana leaf lined plate

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Cuisine Malaysian
Servings 1 plate

Ingredients
  

  • 3 tablespoons cooking oil or lard
  • 3 - 4 cloves garlic minced
  • 4 - 5 large shrimp peeled and deveined, tail on
  • 7 - 10 slices Chinese sausage
  • 1 tablespoon chili boh or chili paste
  • 200 g fresh flat rice noodles or 100g dried noodles, soaked
  • 2 tablespoons light soy sauce
  • ½ teaspoon dark soy sauce
  • ½ teaspoon oyster sauce
  • 1 egg
  • 1 cup fresh bean sprouts washed and drained
  • ¼ cup garlic chives cut into 1 inch pieces
  • banana leaf optional
  • sliced red chili for garnish optional

Instructions
 

  • Make sure you have all ingredients within arms reach. Cooking goes fast!
  • 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.
  • 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.
  • 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.
  • 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.
  • Add bean sprouts and garlic chives, followed by the cooked shrimp and Chinese sausage.
  • 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.
  • Serve immediately. Enjoy!

Notes

Noodles: If using dried flat rice noodles, soak them in warm water until just tender, then drain and toss with a bit of oil to keep them from sticking. You’ll need about 100g dried noodles to replace the 200g fresh noodles.
Chili Paste Substitute: If you don’t have chili boh, you can use sambal oelek, your favorite chili garlic sauce, or even a spoonful of sriracha. You may even omit the chili if you prefer a non-spicy version.
Batch Cooking Tip: Cooking for more than 1–2 servings? Cook in batches to avoid overcrowding the wok and losing that essential sizzle.

Nutrition

Calories: 514kcalCarbohydrates: 15gProtein: 13gFat: 46gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gTrans Fat: 0.2gCholesterol: 164mgSodium: 2217mgPotassium: 330mgFiber: 2gSugar: 7gVitamin A: 260IUVitamin C: 17mgCalcium: 63mgIron: 3mg
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