Char Kway Teow
Smoky Penang wok-fried flat rice noodles with shrimp, cockles, egg, and garlic chives — all about high heat and “wok hei”.
Seafood
⚠ Contains: Gluten, Soy, Shellfish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g flat rice noodles (kway teow), fresh
- 200g shrimp, peeled
- 1/2 cup cockles, shelled (or extra shrimp if unavailable)
- 2 Chinese sausages (lap cheong), sliced
- 2 eggs
- 2 cups bean sprouts
- 1 cup garlic chives, cut into 2-inch lengths
- 3 cloves garlic, minced
- 2 tbsp dark soy sauce, 1 tbsp light soy sauce
- 1 tbsp oyster sauce, 1 tsp sugar
- 1 tsp chili paste (optional)
- 3 tbsp oil
Steps
- Heat oil in a wok over very high heat, fry garlic and Chinese sausage until fragrant.
- Add shrimp and cockles, stir-fry until the shrimp turns pink.
- Push everything aside, crack in the eggs, scramble briefly, then mix through.
- Add noodles, dark and light soy sauce, oyster sauce, sugar, and chili paste, tossing constantly over high heat until the noodles are coated and lightly charred.
- Add bean sprouts and garlic chives, toss for 1 minute until just wilted.
- Serve immediately while hot.