Char kway teow is basically stir fried flat rice noodles with typical ingredients like lup cheong (Chinese sausage), prawns, beansprouts, etc. The Penang-style char kway teow is similar to our local Hokkien-style char kway teow (click on the link for recipe) except no sweet soy sauce is used.
As lup cheong releases oil when fried, there is no need to add extra cooking oil so as to keep the dish less greasy. Enjoy the recipe!
Penang Char Kway Teow Recipe
Ingredients (serves 4-5)
800g kway teow
230g bean sprouts
4 stalks spring onions, sliced into 1″ sections
10 large prawns, shelled with tails intact & deveined
150g Chinese sausage, sliced
100g fish cake, sliced
1 bulb garlic, peeled & minced
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp store-bought sambal chilli paste
2 eggs, beaten
1. In a large wok or pan, stir fry the Chinese sausage till oil is released.
2. Add garlic, fish cake and prawns. Stir fry briefly till the prawns are about to turn opaque.
3. Add the chilli paste and stir fry to combine.
4. Add the kway teow, bean sprouts, light and dark soy sauces.
5. Stir fry to mix everything up thoroughly.
6. Push the kway teow to one side of the wok or pan and pour in the beaten egg on the other side.
7. Scramble the egg till cooked and then combine with the kway teow.
8. Stir in the spring onions and serve.