Char Kuey Teow

Name: Char Kuey Teow
Total time: 15 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 oz dried red chilies, seeded and soaked; 2 piece fresh red chilies, seeded; 3 piece small shallots, peeled and sliced; 1 tsp oil (for the chili paste); 1 pinch salt (for the chili paste); 5 tbsp soy sauce; 1.5 tbsp dark soy sauce; 1 tbsp sugar; 0.5 tsp fish sauce; 0.5 tsp salt (for the sauce); 2 dash ground white pepper; 3 clove garlic, finely chopped; 12 piece prawns, shelled; 1 lb fresh flat rice noodles, loosened; 1 lb blood cockles, shelled; 2 piece Chinese sausage, sliced diagonally; 1 bunch fresh bean sprouts, rinsed and drained; 4 piece large eggs; 1 bunch Chinese chives, cut into 2-inch lengths; 4 tbsp cooking oil or lard (for frying)

Authentic Penang-style smoky stir-fried flat rice noodles with prawns, cockles, Chinese sausage, egg and bean sprouts — packed with 'wok hei' and a fragrant chili paste.

15 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

639

Calories

34g

Protein

114g

Carbs

15g

Fat

Scale recipe

4 servings

Original recipe

Ingredients20 items

Produce

🌶️dried red chilies, seeded and soaked1 oz

🌶️fresh red chilies, seeded2 piece

🧅small shallots, peeled and sliced3 piece

🧄garlic, finely chopped3 clove

🌱fresh bean sprouts, rinsed and drained1 bunch

🌿Chinese chives, cut into 2-inch lengths1 bunch

Meat

🌭Chinese sausage, sliced diagonally2 piece

Seafood

🦐prawns, shelled12 piece

🐚blood cockles, shelled1 lb

Dairy

🥚large eggs4 piece

Pantry

🛢️oil (for the chili paste)1 tsp

🍶soy sauce5 tbsp

🍶dark soy sauce1½ tbsp

🍬sugar1 tbsp

🐟fish sauce½ tsp

🍜fresh flat rice noodles, loosened1 lb

🛢️cooking oil or lard (for frying)4 tbsp

Spices

🧂salt (for the chili paste)1 pinch

🧂salt (for the sauce)½ tsp

🌶️ground white pepper2 dash

Instructions

1
Grind the dried chilies, fresh chilies, shallots and a pinch of salt in a mini food processor until fine to make the chili paste.
2
Heat a wok with 1 teaspoon of oil and stir-fry the chili paste until aromatic, then dish out and set aside.
3
In a bowl, mix the soy sauce, dark soy sauce, sugar, fish sauce, salt and white pepper to make the seasoning sauce.
4
Clean the wok thoroughly, then heat it over a high flame until it just starts to smoke — that heat gives the dish its 'wok hei'.
5
Add 2 tablespoons of oil or lard, then add half of the chopped garlic and stir quickly until fragrant.
6
Add 6 prawns and half of the sausage slices; stir quickly until the prawns start to change color and the sausage smells aromatic.
7
Add half of the bean sprouts.
8
Follow immediately with 8 oz (230g), or half, of the flat rice noodles.
9
Add 2½ tablespoons of the seasoning sauce and stir vigorously to combine.
10
Crack an egg on top of the noodles, break the yolk with the spatula and stir it into the white, then flip the noodles over the egg and wait about 15 seconds.
0:15 timer
11
Add about ½ tablespoon of the chili paste (more if you like it spicy) and some cockles.
12
Continue stir-frying until the egg is cooked through.
13
Add half the Chinese chives, give a couple of quick stirs, then dish out and serve immediately.
14
Repeat the high-heat stir-fry (from cleaning the wok) with the remaining ingredients to cook the second plate.

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CuisineMalaysian