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Name: Authentic Malaysian Char Kway Teow
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: Malaysia
Ingredients: 500g fresh flat rice noodles (kway teow); 12 large prawns, shelled and deveined; 12 fresh blood cockles (or substitute with mussels if unavailable); 2 Chinese lap cheong sausages, thinly sliced diagonally; 2 large eggs; 1 cup bean sprouts; 2 cloves garlic, finely minced; 4 tablespoons cooking oil (preferably lard for authentic flavor); 1/2 cup chives (kucai), cut into 2-inch lengths; 3 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 1 tablespoon sweet soy sauce (kecap manis); 1 tablespoon chili paste (cili boh); 1/4 teaspoon white pepper powder; 1/4 teaspoon salt (adjust to taste)

Char Kway Teow

🇲🇾 Malaysia

Penang

Stir-fried flat rice noodles with prawns, blood cockles, Chinese lap cheong sausage, eggs, and bean sprouts.

Noodle

Seafood

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Ingredients

Rice noodles

prawns

lap cheong sausage

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