Cha .. Cha .. Cha .. Char Kuey Teow

I love Char Kuey Teow. A scrumptious serving of Char Kuey Teow or 炒粿條 in mandarin is flavored with the freshest ingredients and the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned wok.

While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. If you’ve been to Penang and strolled along streets where there are Char Kuey Teow hawkers, you’ll be lured by the tempting aroma from afar.


3 shallots (peeled and sliced)
3 cloves garlic (chopped finely)
2 tablespoon palm cooking oil
3 pinches of salt
18 shelled and cleaned prawns (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
1 lb. fresh flat rice noodles 
2 fistful of fresh bean sprouts (rinsed with cold water and drained)
3 eggs
chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)

Sauce (mix and blend well):

3 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
3 dashes white pepper powder

1. Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons palm cooking oil into the wok and add the chopped garlic into the wok. Do a quick stir.

2. Transfer the prawns out of water into the wok. Make a few quick stirs with the spatula until the prawn starts to turn orange in colour.

3. Add the bean sprouts into the wok, immediately followed by the flat noodles. Add 2 1/2 tablespoons of the mixed sauce into the wok and stir vigorously to blend well. 

4. Using the spatula, push the noodles to one side, and add a little palm cooking oil on the empty area and crack the eggs on it. Use the spatula to break the egg yolks and stir to blend with the egg white. Flip the noodles and cover the eggs, and wait for about 15 seconds.

5. Continue to stir-fry and make sure the eggs are cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately. 

Serves 3 people.

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