Char Kway Teow (Stir-Fried Flat Rice Noodles)

Char Kway Teow is one of the most popular street foods in Malaysia. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread. People would line up just to get a taste of it.

I first tasted this dish when I first came to Kota Kinabalu for a month school break in the 90s. It’s not that they do not have it in Bintulu but it just that I’ve never thought of trying it before simply because kon lo noodles has always been #1 in my heart. When we’re in KL, I would go to Pavilion KL in Bukit Bintang every time a craving strikes.

This is a ‘Halal’ version char kway teow so I am not using lard or Chinese sausages. Once the first ingredient hits the wok, it takes approximately minutes for the dish to complete so make sure all the ingredients are ready and in arms reach. The dark soy sauce in this recipe is for color only therefore put as much or as little depending on how light or dark you like your noodles to be.  Traditionally, char kway teow has cockles. Make sure to add them if you can find them. Add them along with the chives. In this recipe, I am using the canned grilled cockles as I am allergic to fresh cockles.

The bean sprout should be crunchy when the dish is served therefore it is crucial to add them at the very last minute. It’s best eaten with a freshly-squeezed lime juice and chopped bird’s eyes chilies!

Char Kway Teow (Stir-Fried Flat Rice Noodles)

Ingredients (serves 4)

3 cloves garlic – minced

1 tbsp chili paste

1 tsp shrimp paste

15 pcs fresh medium-sized prawn – peeled and deveined

¼ cup canned grill cockles

1 whole egg

1kg fresh flat rice noodles – separated and loosened

1 cup Chinese chives - cut into 2" length

1 cup bean sprout

1 tbsp dark soy sauce

Sugar – to taste

1 tbsp Oyster sauce

1½  tbsp Chicken stock granules

Instructions

Heat a wok over medium heat to smoking hot and add the oil then sauté the garlic until light brown.

Stir in the chili paste and shrimp paste and sauté until fragrant. Add the fishcake and prawns. Turn the heat to high and stir fry until the prawns curl and change colour.

Push everything aside, crack the eggs and let it cook without stirring just until the white is half set (about 10 seconds) then stir to break the yolk.  Add the cockles and stir to mix well.

Lower the heat and add noodles, chives and bean sprouts. Seasons with dark soy sauce, oyster sauce and chicken stock granules. Stir to combine until the noodles are coated. The noodles will have softened a little.

Turn the heat to high and stir thoroughly to get the ‘charred taste’ ('wok hei'). Scrape the bottom of wok or pot frequently to minimize sticking. 

Take a quick taste. Add sugar, light soy and dark soy sauce if necessary. Dish out.

Serve immediately.