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Experience the vibrant flavors of Malaysia in every delectable bite with the finest and most authentic Penang Char Kuey Teow recipe you'll discover online. Complete with a step-by-step guide, insider secrets, techniques, and pro tips, this culinary masterpiece boasts a smoky aroma and an irresistible taste that will transport you straight to the streets of Penang.
What Is Char Kuey Teow
When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Asam Laksa, Penang Hokkien Mee and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three stellar hawker food.
Char Kuey Teow is a popular Malaysian hawker food dish made with flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce seasoning.
Elements Of The Best Char Kuey Teow
A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred and smoky aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok. The mouthwatering aroma is the “wok hei” or breath of wok. If you’ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you’ll know what I mean.
A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling.
Penang Char Kuey Teow Reigns Supreme
While this dish can be found throughout Malaysia, the Penang version reigns supreme. I’ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of this noodle dish.
Somehow, Char Kuey Teow (or its abbreviation “CKT”) from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that’s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow.
Ingredients
Ingredients For Char Kuey Teow
- Flat rice noodles
- Bean sprouts
- Blood cockles
- Chinese chives
- Chinese sausage
- Garlic
- Shrimp
- Egg
Ingredients For Chili Paste
- Dried red chilies
- Fresh red chilies
- Shallots
- Oil
- Salt
Ingredients For Sauce
- Soy sauce
- Dark soy sauce
- Fish sauce
- Sugar
- Salt
- Ground white pepper
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
Step 2: Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
Step 3: Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage.
Step 4: Add half the bean sprouts into the wok.
Step 5: Immediately follow by 8 oz. (230g) or half portion of the flat noodles.
Step 6: Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Add an egg on top of the noodles. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
Step 7: Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok.
Step 8: Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.
Cooking Tips
Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who’ve been begging me to post my Char Kuey Teow recipe since years ago.
Great things, especially a perfect recipe, is worth waiting for. Of course I’ve made Char Kuey Teow many times, but I wanted to share the ultimate Char Kuey Teow recipe, and this is it.
So, what are my secrets?
- Get the freshest ingredients—fresh and crunchy bean sprouts, freshly-made noodles, big, fat, succulent shrimp/prawn, bloody cockles (I love my Char Kuey Teow with them, without them, it’s not quite the same!), etc.
- Wonder why the prawn in Penang Char Kuey Teow are always so succulent, juicy, and sweet? I believe some of the most famous stalls treat their prawn with sugar and ice water, or perhaps they are just very fresh.
- Use lard if you can. That’s the secret for the rich silky taste.
- Very hot wok.
- Control your timing of cooking and hence control your “wok hei.”
Frequently Asked Questions
This recipe is only 639 calories per serving.
What To Serve With This Recipe
For a complete Malaysian hawker food experience, I recommend the following recipes.
Char Kuey Teow is seriously scrumptious and I don’t see why it can’t be as popular and well-known as Pad Thai or Pad See Ew and the likes on the global stage. I strongly believe that one day, the world will discover the delicacy that is Penang’s Char Kuey Teow.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Char Kuey Teow
Ingredients
Chili Paste:
- 1 oz (30g) dried red chilies, seeded, soak in water
- 2 fresh red chilies, seeded
- 3 small shallots, or pearl onions, peeled and sliced
- 1 teaspoon oil
- 1 pinch salt
Sauce (mix and blend well):
- 5 tablespoons soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 2 dashes ground white pepper
Other Ingredients:
- 3 cloves garlic, chopped finely
- 12 prawn, shelled , submerge in ice cold water plus 2 tablespoons sugar for 30 minutes
- 1 lb. (500g) fresh flat rice noodles, completely loosened and no clumps
- 1 lb. (500g) blood cockles, extract the cockles by opening its shell
- 2 Chinese sausages, sliced diagonally
- 1 bunch fresh bean sprouts, rinsed with cold water and drained
- 4 large eggs
- 1 bunch Chinese chives, removed about 1-inch of the bottom section and cut into 2-inch lengths
Instructions
- Grind all the ingredients for the chili paste using a mini food processor until fine. Heat a wok with 1 teaspoon of oil and stir-fry the chili paste until aromatic. Dish out and set aside.
- Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons of oil or lard to the wok, then add half of the chopped garlic and stir quickly.
- Transfer six prawns and half of the sausage slices into the wok. Stir quickly with the spatula until the prawns start to change color and you smell the aroma of the Chinese sausage.
- Add half of the bean sprouts to the wok.
- Follow immediately with 8 oz. (230g) or half of the flat noodles.
- Add 2 1/2 tablespoons of the sauce to the wok and stir vigorously to combine. Crack an egg on top of the noodles. Use the spatula to break the egg yolk and stir to mix with the egg white. Flip the noodles to cover the egg and wait for about 15 seconds.
- Add about 1/2 tablespoon of chili paste (add more if you like it spicy) and some cockle clams to the wok.
- Continue stir-frying until the egg is cooked through. Add the chives, give a couple of quick stirs, then dish out and serve immediately.
Video
Notes
- Get the freshest ingredients—fresh and crunchy bean sprouts, freshly-made noodles, big, fat, succulent shrimp/prawn, bloody cockles (I love my Char Kuey Teow with them, without them, it’s not quite the same!), etc.
- Wonder why the prawn in Penang Char Kuey Teow are always so succulent, juicy, and sweet? I believe some of the most famous stalls treat their prawn with sugar and ice water, or perhaps they are just very fresh.
- Use lard if you can. That’s the secret for the rich silky taste.
- Very hot wok.
- Control your timing of cooking and hence control your “wok hei.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best and yummiest plus so authentic recipe for char kuey teow!
Thanks so much!! :)
I like to add a squeeze of lime juice
Dear Bee.
Thank you kindly for this brilliant BRILLIANT recipe. This is my all time favourite Asian dish from all surrounding Asian countries (Malaysia/Singapore/Vietnam/Thailand/China et all) I have tasted the Penang version and all other versions of Char Kway Teow; and outside of Penang the Malaysian versions are the BEST. There was but one restaurant in Melbourne Australia that used to make the Penang Version and unfortunately that was 40 years ago. I have just discovered another Restaurant at Heritage Springs Pakenham Victoria that makes a near identical Penang version of my all time favourite dish. Your recipe however, now allows me make this “dish of heaven” right in my home; provided I can get my hands on theFlat Rice Noodles. Love your recipe Bee. I can already taste it and it is not yet in my wok. Many thanks indeed for sharing.
Hi Grant, thanks for your sweet comment. Yes, Penang char kuey teow is the best!
Tried many CKT recipes and yours is definitely the best, just like back home. Thank you for sharing.
All my recipes are good, do try out more recipes: https://www.666630.xyz/recipe-index-gallery/
This is the BEST. So tasty. The family loves it! Thanks for making it so easy to cook CKT at home!
Hi Victor, thanks so much. Yes this is the BEST Char Kuey Teow recipe you will find online or anywhere else. :)
I made this today and it was delicious. I could not get hum in Australia, so I just added more prawn. I researched, and it appears that in 2016 Malaysian authorities were planning on banning cockles in char kweay teow because of overfishing.
I seeded the chillies as per the recipe. Boy that took some time! I’m going to to try and buy seeded dried chillies next time. 2 ounces of dried chillies are needed to get one ounce of seeded…….
I’m also going to wear gloves next time. Four hours later my fingers are still burning despite several scrubs in hot soapy water. Hokkein Mee is next on my list, and I’m collecting prawn heads for assam laksa. Lovin’ it!!
Awesome Mark. I am glad you tried out the Char Kuey Teow.
The other way round. Laksa is next. Collecting prawn heads for prawn mee. Do you happen to know what oysters are used in ‘fried oysters’ also known as ‘oyster omelette’?
Just small fresh oysters.
Can I use Dynasty chow funn noodles? If not what brand do you use?
G’day Mark,
Mate; if you can get cockles anywhere in Australia (Victoria Preferably) I would be grateful if you cold let me know please. Likewise, the CKT flat rice noodles.
Kindest Regards
Grant
OK I give up. What is a scant half teaspoon of Other? Other?
Hi Mark, sorry it looks like my assistant mess up the recipe. It’s salt.
Thanks. I later found the recipe corrected. All made sense then. See my separate comments, after I made it today. Great. Better than New Lane….
I don’t think you can find a better Char Koay Teow recipe online. :)
Great recipe.
I don’t have all the ingredients but still turned out well.
Thanks for sharing
That’s awesome Mandy!
Hi made char kway teow today very delicious easy to follow recipe. Very tasty but didn’t add sugar n pork sausage n cockles. The onions I added gave the sweetness. Otherwise followed the same. Tq.
That’s great but Penang Char Kuey Teow doesn’t have onions.
I have loved Char Kway Teow all my life. Tonight I made it at home in Australia on the wok burner, according to your guidance. I used fish cake, fish balls calamari, roe off scallops and green prawns. I used Lard and cooked a small amount of pork rind finely chopped with the garlic to make crackling (which I think makes it even more authentic) then followed the steps. To say this recipe is superb, accurate and tasty would not do it justice.Look no further, this is it. Took me back to Gurney Drive George Town and I would now be comfortable opening my own stand. Thank you from the bottom of my full belly and I would rate it 6 star if I could.
Thanks Alec. Yes this is the BEST Char Kuey Teow recipe you will find online.