Char Kway Teow

There are many Char Kway Teow recipes out there, all with different iterations - Penang Char Kway Teow is lighter in colour, and not as sweet as Singapore’s Char Kway Teow. The recipe and texture of the noodles are also slightly different, but still delicious. Regardless of origin, our Char Kway Teow recipe is easy to follow, for an easy dish to enjoy.

No Milk

No Nuts

No Pork

No Milk

No Nuts

No Pork

Difficulty: Easy

Preparation: 30 min
Cook: 10 min
Clean up: min

Steps: 4 steps
16 Ingredients

Difficulty: Easy
Steps: 4 steps
16 Ingredients

Preparation: 30 min
Cook: 10 min
Clean up: min

Instructions

1. Make a fragrant base

Add 1 tbsp of lard / vegetable oil into the wok. A large wok would be good to allow for more vigourous frying action.
Add mince garlic and fry until fragrant.

2. Add charred flavour to noodles

On high heat, add bean sprouts, then yellow noodles and kuay teow, fry vigorously for 1 - 2mins, push noodles to the one side in the wok
Add some oil and crack in an egg, scramble quickly.
Combine egg and noodles evenly

3. Season

On medium low heat, add fish sauce, dark soy sauce and sambal chili, mix well
Noodles should be light brown at this point

4. Add ingredients

Add cai xin, chinese sausage and fishcake, then dark sweet sauce and cockles juice and mix thoroughly. Add water here if required.
Add cockles and cook slightly for 20-30s

| Add more bean sprouts at the end for an extra crunchand great texture - The charred flavour and not overcooking the cockles are key to this dish, do take note when doing these steps.

Garnish and Serve!

Plate and garnish with fried lard cubes and serve hot. (no lard cubes for vegetable oil version)