Char Kway Teow Recipe

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 Recipe
No Ratings
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
servings
Ingredients
  • 1/4 pound chicken thigh fillets
  • 1/4 pound pork belly
  • 1 tablespoon oyster sauce
  • 1 tablespoon corn flour
  • 1/4 cup peanut oil
  • 1 each fresh red chili
  • 2 each garlic cloves
  • 1 teaspoon shrimp paste
  • 10 green tiger prawns
  • 2 pounds packet fresh flat rice noodles
  • 1 cup bean sprouts
  • 4 green shallots
  • 1 egg
  • 1/2 cup soy sauce
  • 1/4 cup oyster sauce
Directions
  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. 
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