You’ll find many versions of Char Kway Teow in various regions in Southeast Asia but many people from all over Asia travel to Penang just to indulge in a plate of “the real deal”. Besides fresh ingredients, two critical elements for a good plate of Char Kway Teow are very high heat and a well-seasoned wok, which gives the dish what we call “wok hei” (the “breath” of the wok) – unique flavors imparted on to the food through this process.
Author: Wok & Skillet
, peeled, deveined
or Chili Boh
Light Soy Sauce
Dark Soy Sauce
or Duck Egg
Red Chili Peppers
, thinly sliced
Make sure you have all ingredients within arms reach.
Heat up your wok over maximum heat. As soon as it starts to smoke a little, pour the
Cooking Oil (3 Tbsp)
into the wok, immediately followed by the
Garlic (3 cloves)
. Give it a quick stir.
When the garlic starts to turn brown at the edges, add
Large Shrimp (4)
Chinese Sausages (7 slices)
Chili Paste (1 Tbsp)
. Stir-fry until the shrimp are cooked (should only take about a minute), then remove the shrimp and Chinese sausage from the wok. Set aside.
Rice Noodles (1 1/2 cups)
into the wok. Drizzle the
Light Soy Sauce (2 Tbsp)
Dark Soy Sauce (1/2 tsp)
Oyster Sauce (1/2 tsp)
over the noodles. Stir well. Make sure all of the noodles are covered in the sauce.
Push the noodles to the side of the wok, then crack the
in the center of the wok. Allow the egg to cook for about 10 - 20 seconds, then stir it in to the noodles.
Bean Sprouts (1 cup)
Chinese Chives (1 handful)
, followed by the cooked shrimp and Chinese sausage.
Stir to combine just for a few seconds, then dish it out on to a serving plate lined with a
Banana Leaves (to taste)
Red Chili Peppers (to taste)
Serve immediately. Enjoy!
Nutrition Per Serving
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