Penang Char Kway Teow (Wok-Charred Flat Rice Noodles with Prawns, Sprouts & Chives) – Authentic Malaysia Recipe
George Town, Penang’s world-famous hawker noodle stir-fry prized for its smoky wok aroma and juicy prawns.
- Country of Origin
- 🇲🇾 Malaysia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wide flat rice noodles, Plump tiger prawns, Crisp bean sprouts, Dark and light soy sauce, Garlic
Ingredients for Penang Char Kway Teow (Wok-Charred Flat Rice Noodles with Prawns, Sprouts & Chives) (4 Servings)
- 1.25 lbs (or 2.5 cups) wide flat rice noodles, prepped into bite-sized pieces
- 1.5 cups plump tiger prawns, washed and trimmed
- 1 cup crisp bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with dark and light soy sauce
- 1.5 tbsp traditional Malaysia seasoning (garlic, chili paste, high-heat wok aroma)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, dark and light soy sauce, and garlic, chili paste, high-heat wok aroma for 30 seconds.
- Add wide flat rice noodles and plump tiger prawns, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Malaysia sauce clings glossily to every strand.
- Finish with crisp bean sprouts and serve piping hot.