Char Kway Teow Recipe

Oct 3, 2011 4:32 pm

Malaysian flat rice noodles, with added smoke

Shaun Hergatt says: "There is no better memory than standing in Penang at 10 p.m. and watching a man standing out in a fire pit making these delicious flat rice noodles. The smoky flavor profile and bits of char as a result of high cooking temp in the open fire gave it a beautiful sophistication."

We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.

Char Kway Teow
Photo: avlxyz on Flickr
Char Kway Teow is a popular noodle dish in Malaysia and Singapore.

Recipe courtesy of Shaun Hergatt, chef of SHO Shaun Hergatt.

Servings: 4 servings


1/4 pound chicken thigh fillets, thinly sliced
1/4 pound pork belly, chopped
1 tablespoon oyster sauce
1 tablespoon corn flour
1/4 cup peanut oil
1 each fresh red chili, finely chopped
2 each garlic cloves, thinly sliced
1 teaspoon shrimp paste
10 green tiger prawns, peeled and deveined
2 pounds packet fresh flat rice noodles
1 cup bean sprouts
4 green shallots, ends trimmed and cut into 3 centimeter lengths
1 egg, fried
1/2 cup soy sauce
1/4 cup oyster sauce
  1. Combine chicken, pork belly, 1 tablespoon oyster sauce and cornflour on a large plate.
  2. Heat the oil in a wok over high heat until just smoking.  
  3. Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. 
  4. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.  
  5. Add prawns and stir-fry for 2 minutes or until prawns curl and change color.  
  6. Add the noodles and stir-fry for 5 minutes or until noodles are just tender.  
  7. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.  
  8. Fry egg in a hot oiled pan.
  9. Taste and season with salt. Serve immediately with fried egg on top. 
Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
20 minutes
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