PenangTime.com: Recipe Guide
CHAR KOAY TEOW
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Sauce:
- 2 tbsp soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp sugar
- 1/2 tsp fish sauce
- 1 tsp chili paste (optional)
- 1 dash of white pepper.
- For the Noodles:
- 400g fresh flat rice noodles
- 100g prawns (peeled)
- 50g cockles (shucked)
- 1 Chinese sausage (sliced)
- 2 cloves garlic (minced)
- 1 large egg
- 1 cup bean sprouts
- a small bunch of Chinese chives (cut into 2-inch lengths)
- 3 tbsp cooking oil.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Sauce: In a small bowl, mix all the sauce ingredients together and set aside.
- Prepare Ingredients: Make sure all your ingredients are washed, chopped, and ready to go as the cooking process is very fast.
- Heat the Wok: Heat the oil in a wok or large frying pan over high heat until it starts to smoke.
- Saut� Aromatics: Add the minced garlic and sliced Chinese sausage. Stir-fry for about 30 seconds until fragrant.
- Cook Prawns: Add the prawns and cook for about 1-2 minutes until they turn pink.
- Add Noodles & Sprouts: Add the flat rice noodles and bean sprouts. Stir-fry for another minute.
- Add Sauce: Pour the prepared sauce mixture over the noodles. Stir everything together quickly to coat the noodles evenly.
- Scramble Egg: Push the noodles to one side of the wok. Crack the egg into the empty space and scramble it until it's about 80% cooked. Then, mix it in with the noodles.
- Add Chives & Cockles: Add the Chinese chives and cockles. Give it a final quick toss for about 30 seconds.
- Serve: Serve immediately while hot.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- For the best "wok hei" (smoky flavour), use a carbon steel wok and cook on the highest heat possible.
- Don't overcrowd the wok; cook in batches if necessary.
- Have all ingredients prepped and within reach before you start cooking, as the stir-frying process is very quick.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Char Koay Teow in Penang and compare flavour profiles.