Char Kway Teow Recipe Recipe
Learn how to make Char Kway Teow, an iconic Malaysian street food noodle dish with bold flavor and great texture, which combines flat rice noodles stir-fried with a delicious mix of prawns, Chinese sausage, eggs, bean sprouts, and chives.
How to Make the Best Char Kway Teow Recipe
Char Kway Teow is one of Southeast Asia’s most beloved street food dishes, hailing from the streets of Penang, Malaysia. This smoky, savory stir-fried noodle dish combines chewy flat rice noodles with succulent prawns, slices of sweet Chinese sausage, crunchy bean sprouts, and fresh chives—all brought together by a deeply flavorful soy-based sauce.
The secret to authentic Char Kway Teow lies in the “wok hei”—that distinctive smoky breath imparted by cooking over intense heat. By cooking one portion at a time in a screaming-hot wok, you’ll achieve those slightly charred, caramelized edges that make this dish so irresistible. Don’t be tempted to crowd the wok or skip the high heat; the quick sear is what transforms simple ingredients into something extraordinary.
Whether you’re craving a taste of Malaysian street food or looking for an impressive weeknight dinner, this Char Kway Teow recipe delivers bold, complex flavors with relatively simple techniques. Prep all your ingredients before you start cooking—once that wok heats up, everything moves fast!
Char Kway Teow Recipe
Learn how to make Char Kway Teow, an iconic Malaysian street food noodle dish with bold flavor and great texture, which combines flat rice noodles stir-fried with a delicious mix of prawns, Chinese sausage, eggs, bean sprouts, and chives.
Ingredients
Char Kway Teow Sauce
Noodles and Toppings
Instructions
Prepare Ingredients
- If using dry noodles, soak them in a pan of boiling water until soft. Fresh flat noodles work best but can easily break—if using, bring to room temp before using (or microwave for 10 seconds at a time) and separate into 4 equal portions.
- In a small bowl, mix all the Char Kway Teow Sauce ingredients together. Make sure sugar and bouillon granules are dissolved. This sauce will keep for weeks in the fridge.
- Slice Chinese sausage thinly and cut garlic chives into 1½-inch pieces. Gather your ingredients by the stove and turn your hood fan on.
Cook the Noodles
- Only cook one portion at a time, which is how it's done in Malaysia.
- Heat one tablespoon of oil in a wok over medium heat. Add 1 teaspoon of the chopped garlic and stir fry for 10-15 seconds, then add 3 shrimp and five slices of the Chinese sausage. Stir fry for one minute or until the sausage browns a bit.
- Add the chili sauce, sauté 30 seconds, add 2 tablespoons stir-fry sauce (mix it first), then add ¼ of the noodles. Stir fry, raising heat if possible, for 2-3 minutes. You want to char and caramelize the noodles and get the sizzle back into the wok.
- Add the bean sprouts and stir fry until wilted, another minute.
- Make a well in the center of the wok, add a couple of drops of oil, crack the egg, scramble, then mix into the noodles along with the chives.
- Serve immediately on a palm leaf-lined plate or in a bowl with chopsticks. Repeat for remaining portions.
Notes
- Fresh flat rice noodles work best but dry noodles are a good substitute.
- You can substitute white pepper for black pepper for a more authentic flavor.
- Cooking one portion at a time ensures high heat and proper wok hei (smoky char).
- The sauce can be made ahead and stored in the refrigerator for weeks.
