Char Koay Teow
by Will ChewThe iconic dish from Penang, Malaysia - this Char Koay Teow recipe is absolutely delicious that you need to try. The silky smooth flat rice noodles have an amazing wok fire taste that will definitely transport you to the streets of Malaysia.
Char Koey Teow
Rated 5.0 stars by 1 users
Category
Main
Servings
2
Author
Will Chew
Ingredients
2 chicken breast (sliced)
2 cloves garlic (minced)
2 lap cheong/chinese cured sausages (sliced)
8 pcs king prawns
2 eggs
150g dried rice sticks/pho noodles (size L or XL)
30ml oil
1/4 teaspoon black pepper powder
2 tablespoon oyster sauce
2 tablespoon soy sauce
1.5 tablespoon fish sauce
-
2 tablespoon Mak Tok's Sweet Soy Sauce
10g chives
20g cockles
40g beansprouts
3 tablespoon oil (for stir-frying)
-
1 tablespoon Mak Tok’s Fire Chilli Paste
Directions
Soak the rice sticks in cold water for 10 minutes. After that, drain the water and resoak the soften rice sticks with boiling hot water for a further 5 minutes. Drain the water right after and add 30ml of oil to the rice sticks. Mix well and let it sit aside to cool down.
Create the char koay teow sauce by mixing soy sauce, Mak Tok's Sweet Soy Sauce (kicap manis), fish sauce, oyster sauce, and black pepper powder in a bowl.
Heat up a wok until it starts to smoke. Pour in 3 tablespoons of oil for stir-frying. As the wok is still smoking hot, add the prawns and lap cheong in carefully as the oil will definitely splatter. Stir fry it before adding in the garlic and beansprouts.
Next, add the rice sticks into the wok and drizzle it with some char koay teow sauce.
Push the rice sticks to the side of the wok to create a small space for the eggs. Crack the eggs into the wok and stir it well. Allow it to sit for 30 seconds before stir-frying it together with the rice sticks.
Add the cockles and Mak Tok’s Fire Chilli Paste before throwing in some chives. Serve you Char Koay Teow immediately.
Recipe Video
Recipe Note
Top tip: Be very careful when preparing this dish especially at the part where you add your first ingredient to the hot wok.