Malaysian Char Kway Teow

Malaysian Char Kway Teow

Malaysian Char Kway Teow

You just need 10 minutes to cook this recipe and it’s one of the most famous street foods in Malaysia.

Serves: 2

Time: 10 mins.


2 large eggs

10-12 prawns, large, peeled and deveined

2 cups rice noodles, fresh, separated and loosened

6 garlic cloves, large, finely diced

2 cups bean sprouts

1 cup Chinese chives, cut into 2” length

2 tablespoons lard

White pepper and salt to taste

2 Chinese sausages, sliced

For Sauce:

½ tablespoon sambal

2 tablespoons light soy sauce

½ teaspoon chicken stock granules

1 teaspoon sugar

½ tablespoon thick caramel sauce


  1.   Combine the entire sauce ingredients together in a small bowl; mix well.
  2.   Preheat your wok over medium heat. Add the lard and heat until almost smoky. Once done; immediately add and fry the garlic.
  3.   Keep cooking until it turns a light brown in color and then add the prawns and sausages.
  4.   Increase the heat to high and fry until the prawns turn pink. Add in the noodles and bean sprouts; give everything a good stir.
  5.   Add the sauce and a pinch of white pepper and salt to taste.
  6.   Continue to fry until the noodles softens a bit, for a minute.
  7.   Push the noodles aside or make a hole in the middle.
  8.   Crack the eggs and stir until the yolk breaks.
  9.   Add a pinch of salt over the eggs and then cover them with the noodles.
  10.   Add in the chives and cook for a couple of seconds. Give everything a good stir.
  11.   Taste and feel free to add more of soy sauce or salt, if required. Serve immediately and enjoy.

Originally posted 2021-05-08 22:21:32.