🇲🇾 Malaysia recipe
Char Kway Teow
Char Kway Teow is one of Malaysia's most iconic hawker dishes, originating from Penang. Flat rice noodles are stir-fried over extremely high heat to achieve the coveted 'wok hei' or breath of the wok. The dish features prawns, cockles, Chinese sausage, bean sprouts, and chives, all bound together by dark soy sauce and a generous amount of lard for authentic flavor.
Prep15 mins
Cook5 mins
Serves2
Difficultyhard
Ingredients
- 400g fresh flat rice noodles (kway teow)
- 200g medium prawns, peeled and deveined
- 100g cockles (blood cockles), cleaned
- 1 Chinese sausage (lap cheong), sliced diagonally
- 2 eggs
- 150g bean sprouts
- 1 bunch garlic chives, cut into 5cm lengths
- 3 cloves garlic, minced
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste or sambal
- 1 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 2 tablespoons lard or vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 440
- Protein
- 18 g
- Carbs
- 46 g
- Fat
- 20 g
