Penang Char Kway Teow
A classic Malaysian stir-fried noodle dish, famous for its smoky "wok hei" flavor. This recipe captures the essence of Penang's iconic street food, featuring flat rice noodles and yellow noodles stir-fried with shrimp, cockles, and egg in a savory chili-infused soy sauce. Other popular Penang street foods seen in the video include Asam Laksa, Apam Balik (Penang Pancake), Curry Puffs, and Yong Tau Foo.
Nutrition· per serving · estimated
Ingredients13 items
Instructions
- 1
Prepare all ingredients: peel and devein shrimp, shell cockles, mince garlic, chop chives, and have all sauces ready.
- 2
Heat a wok over high heat until smoking. Add 2 tablespoons of vegetable oil.
- 3
Add minced garlic, shrimp, and cockles to the wok. Stir-fry until the aromatics are fragrant and the protein is partially cooked.
- 4
Add flat rice noodles and yellow noodles to the wok. Pour in chili paste, dark soy sauce, light soy sauce, and fish sauce. Stir-fry vigorously to coat the noodles evenly.
- 5
Push the noodles to one side of the wok, crack an egg into the empty space, and scramble it. Once partially set, mix it with the noodles. Add bean sprouts and chives, and continue to stir-fry for another minute until the vegetables are tender-crisp and the noodles have a smoky aroma.
1:00 timer - 6
Transfer the Char Kway Teow to a plate and serve immediately.
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