Char Kway Teow is extremely easy-to-make street food that is common in Malaysia, Singapore, and Indonesia. This version is a quickie Penang-style Char Kway Teow with fresh Prawns, Bok Choy, and Egg. Char means Stir-Fried, and Kway Teow is the flat rice noodles. The cooking is done in 2 minutes! This version contains only prawns, but other meats are commonly used. You can also add Blood cockles and Chinese sausage (along with the prawns) to make the street-style version.
Char Kway Teow (with Prawns)
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♦Prep time:8min ♦Cook time:2min ♦Yields (4 servings)
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Char Kway Teow (with Prawns)
Description
'Char Kway Teow' (the name) is derived from the Hokkien dialect, where "char" means 'stir-fried' and "kway teow" refers to flat rice noodles.
The noodles are cooked using a quick high-heat stir-fry technique, typically done in a well-seasoned wok, which gives the noodles their essential, smoky, and slightly charred aroma and flavor, known as wok hei (Cantonese for "breath of the wok")
Ingredients:
OPTIONAL : to marinate the prawns
Instructions
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Optional but recommended: To add some extra depth to the flavor of the prawns, add the ingredients for marinating to the cleaned prawns and set them aside briefly.
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Heat oil on medium heat in a wok. Carbon Steel Woks are preferred.
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Add and fry garlic briefly without turning brown.
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Add the marinated prawns and toss for 2 minutes on high heat. Prawns should be tender and not overcooked.
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Add bok choy. Toss briefly. Cook longer if you like them tender.
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Add fresh noodles (rinsed once gently and drained). Toss well on high quickly
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Add beaten egg to one side of the wok. After setting for 30 seconds, scramble and fry. Add bean sprouts and toss again.
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Immediately add the sauces and paste.
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Mix well, till the sauces are evenly distributed and the noodles are heated through. Toss the wok to get some flaming action for added flavor.
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Add chopped chives and serve hot. I like to serve with some flash-fried Asian String Beans on the side, as well as fried egg!
Note
- For me, fresh prawns or seafood are a must in this recipe. If you are using prawns that have been frozen and thawed, to make your prawns super succulent like Chinese restaurants, put them in a big bowl of ice-cold water with a Tablespoon of sugar, 1 tsp salt, and 1 tsp baking soda.
- Dried Kway Teow Noodles are available more easily, although they may be thinner than the fresh variety. If using dried, soak in cool water (not hot) for 1 hour. Drain well and use. Soaking in hot water will cause noodles to become mushy.
- If you can not find Chinese chives, spring onion greens may be used.
- Chilli paste is made from soaking dried red chilies in very hot water for 30 minutes and then grinding them without water to a paste. Sambal Oelek may be used as well, which incorporates fresh red chilies, ginger, and garlic. I usually use the simpler chilli paste. Here is a video on how to make red chilli paste.
- The staple hawkers/ street vendors make this with the prawns quite fresh but still bland in taste for some. I like to add a simple additional marinade to boost the flavor.
- I love the flavor fresh and hot from the wok. I do not recommend reheating this dish.
- The prawns are cooked tender quite quickly using a wok. Do not overcook; this will lead to rubbery prawns.
- Charcoal cooking gives an authentic smoky flavor to this dish.
- Key Ingredients: Rice Noodle, Prawns, Bok Choy, Bean sprouts, Chives, Eggs, Oil, Soy Sauce, Chilli.
