Char Kway Teow (Penang Wok-Fried Flat Rice Noodles with Prawns)
Char kway teow originated in Penang as a cheap, filling meal for Chinese laborers - flat rice noodles fried fast over high heat with whatever protein was affordable that day. Wide rice noodles hit a scorching wok with prawns, cockles, egg, bean sprouts, Chinese chives, and slices of lap cheong sausage, while dark soy sauce and oyster sauce stain the noodles a deep caramel brown. The dish lives or dies by wok hei - the elusive smoky breath of the wok that only comes from cooking at extreme temperatures, tossing the noodles through open flame. Traditionally fried in pork lard rather than vegetable oil, the rendered fat coats every strand with a richness that lighter oils cannot replicate. Penang's hawker stalls cook one plate at a time, refusing to batch, because cramming the wok would steam the noodles instead of searing them. The result, when done right, carries a charred, slightly bitter edge beneath the salty-sweet sauce that makes it one of Southeast Asia's most celebrated street dishes.
Adjust Servings
Instructions
- 1
Loosen the noodles in lukewarm water and separate clumps.
- 2
Heat a wok until very hot, add oil, and quickly sear shrimp.
- 3
Add eggs, scramble, then toss in noodles over high heat.
- 4
Add dark soy and oyster sauce, tossing until evenly coated.
- 5
Add bean sprouts and chives at the end, stir-fry 30 seconds, and serve.
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Nutrition (per serving)
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