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Char Kway Teow, a beloved street food in Malaysia, this iconic dish is a staple in hawker centres, where the aroma of sizzling noodles cooked over high heat draws locals and tourists alike.
Known for its smoky flavour, silky noodles, and bold ingredients, Char Kway Teow captures the essence of Malaysian cuisine: simple, flavourful, and deeply satisfying.
What Is Char Kway Teow?
Char Kway Teow, which translates to “stir fried flat rice noodles,” is a wok fried dish known for its rich umami flavours and slightly charred, smoky aroma, often referred to as wok hei or “breath of the wok.”
It is traditionally made with flat rice noodles, stir fried in a blazing hot wok with soy sauce, bean sprouts, chives, and a combination of proteins like prawns, cockles, or Chinese sausage.
In Malaysia, this dish is celebrated for its versatility and bold taste. Each plate is cooked individually, allowing the hawker to infuse the noodles with the perfect amount of heat and seasoning. Served hot and fresh, Char Kway Teow is a quintessential Malaysian comfort food that satisfies every craving, whether it’s a quick lunch or a late night indulgence.
Ingredients and Taste
The ingredients in Char Kway Teow may seem simple, but their combination creates a symphony of flavours and textures. The flat rice noodles serve as the canvas, their chewy texture absorbing the sauce and seasoning.
Soy sauce and dark soy sauce bring depth and savoury richness, while garlic and chili paste provide a punch of heat and aroma. Bean sprouts and chives add freshness and crunch, balancing the richness of the noodles.
Prawns are a classic addition, their natural sweetness enhancing the dish’s complexity, while cockles contribute a briny note that’s uniquely Malaysian. Slices of Chinese sausage, with their slightly sweet and smoky profile, lend a touch of indulgence.
Some versions even include eggs, scrambled and stirred into the noodles, creating silky strands that meld beautifully with the sauce.
The taste is a perfect harmony of smoky, savoury, and slightly sweet, with layers of umami that linger on the palate. The wok hei, achieved through cooking at high heat, imparts a charred, toasty essence that elevates the dish from delicious to unforgettable.
A Taste of History
Char Kway Teow originated as a humble dish, once popular among labourers in Malaysia who needed a quick, affordable, and energy packed meal. Its origins can be traced back to Chinese immigrants who brought their culinary traditions to Southeast Asia.
Over time, these influences blended with local ingredients and flavours, creating the distinct version of Char Kway Teow we know today.
Historically, hawkers would prepare the dish using pork lard for its rich flavour, cooking it over wood fired stoves to achieve the perfect wok hei. While modern versions sometimes use healthier oils, traditionalists argue that the authentic smoky aroma depends on these traditional methods.
Char Kway Teow (Stir Fried Rice Noodles) Recipe
Serves: 4 people
Ingredients:
For the Noodles:
- 400g flat rice noodles (fresh or dried)
- 200g prawns (shelled and deveined)
- 150g Chinese sausage (lap cheong), thinly sliced
- 150g bean sprouts, washed and drained
- 100g chives, cut into 4cm (1.5-inch) lengths
- 2 eggs
- 4 cloves garlic, minced
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp water
For Cooking:
- 3 tbsp cooking oil (vegetable or peanut oil)
- Optional: 1 tsp chili paste for added heat
Directions
Prepare the sauce. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water. Stir until the sugar dissolves completely. This sauce provides the rich umami base of Char Kway Teow. Adjust the soy sauce or sugar to balance saltiness and sweetness to your taste.
If using dried rice noodles, soak them in warm water for 30 minutes or until softened. Drain well and set aside. If using fresh noodles, separate them gently to prevent tearing. This ensures the noodles cook evenly without clumping during stir frying.
Heat 1 tablespoon of cooking oil in a large wok over high heat until it begins to smoke lightly. Add the Chinese sausage slices and stir fry for 1–2 minutes until fragrant and slightly caramelized. Remove from the wok and set aside.
In the same wok, add another tablespoon of oil. Toss in the minced garlic and stir quickly for 10–15 seconds until aromatic. Immediately add the prawns and cook until they turn pink and slightly charred at the edges. Remove and set aside with the sausage.
Add the remaining oil to the wok and turn the heat to high. Toss in the rice noodles and stir fry for 1–2 minutes. Use a gentle scooping motion to prevent breaking the noodles. Pour in the prepared sauce and stir well to coat the noodles evenly.
Push the noodles to one side of the wok and crack the eggs into the empty space. Let them cook undisturbed for 10–15 seconds, then scramble lightly. Mix the eggs into the noodles, ensuring they are evenly distributed.
Return the prawns and sausage to the wok. Add the bean sprouts and chives, then stir fry everything together for 1–2 minutes. The vegetables should retain a slight crunch, and the noodles should be slightly charred for the iconic "wok hei" (breath of the wok) flavour.
Serve the Char Kway Teow immediately on warm plates. Garnish with additional chives or a squeeze of lime for a zesty touch. Pair with sambal chili paste or pickled green chilies for extra heat and tanginess. To enhance authenticity, serve with a cup of hot tea or iced lime juice.
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