Penang style Char Kway Teow
Penang style Char Kway Teow
Penang style Char Kway Teow

Ingredients

400g Fresh flat noodles (Kway Teow)
6 Cloves Garlic (mince)
2 Fresh Chilies (Sliced thinly)
500g prawns
6 tbls Vegetable Oil
4 tbls Ground Chili Paste
2 tbls Oyster Sauce
8 tbls Light Soy Sauce
2 tbls Thick Soy Sauce
4 eggs
4 Spring Onions (Cut into 1cm lengths)
2 cups bean sprouts
Salt and Sugar to taste
Optional - 40g chicken fat and skin
The Best Noodles EVER! Penang Style Char Kway Teow is a classic Malaysian simple and quick fried noodle. It is one of our nations favorite noodle dishes and you can now cook it in your very own home. The ‘Char’ means to fry and ‘Kway Teow’ refers to the noodle. All you need is a...

Instructions

1.Place a wok on the hob and ensure the heat is on until its absolute maximum. You want to get your wok smoking hot to ensure you have the 'Char' of the Char Kway Teow.
2.Once wok is smoking hot, add in the vegetable oil and chicken fat and cook for a few seconds before adding in the mince garlic and sliced chili and stir fry on high heat for 1 minute before adding the ground chili, light soy sauce, thick soy sauce, oyster sauce and season with salt and sugar
3.Next add in the prawns and stir fry slightly before sliding the mixture to the side and break all four egg to make a slightly scrambled omelet. Season with a pinch of salt
4.After the omelet is almost cooked, add in the noodles and stir fry for another 5 minutes until all the ingredients are combined and the noodles are slightly crispy
5.After 5 minutes, stir frying the noodles well, add in the sliced spring onion and bean sprouts and fry for another minute before serving

The Best Noodles EVER!

Penang Style Char Kway Teow is a classic Malaysian simple and quick fried noodle. It is one of our nations favorite noodle dishes and you can now cook it in your very own home. The ‘Char’ means to fry and ‘Kway Teow’ refers to the noodle. All you need is a good wok that heats up quickly and retains the heat and a few fresh ingredients and you may indulge in the best meal ever.

This humble dish was a poor mans dish but has now made a significant mark on Malaysians must eat list. In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking: beef, onions, sweet soya sauce etc. There are also ‘gourmet versions’ of Char Kway Teow especially in Ipoh, Penang and even the Klang Valley, where seafood, crab meat and even duck eggs are added.  We have shared with you some simple steps on making this meal accessible to you morning, day and night!

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