Ingredients for Penang Char Kway Teow
- 250g flat rice noodles (kway teow), soaked in warm water for 10 minutes
- 3 cloves garlic, minced
- Cooking Oil
- 200g fresh prawns, peeled and deveined
- 100g cockles, rinsed and soaked
- Bean Sprouts
- 2 stalks chives, chopped
- 1-2 tablespoons chili paste (adjust to your spice preference)
- Eggs
- 2 tablespoons water
- Light Soya Sauce
- Salt And Pepper
- Dark Soya Sauce
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How to Make Penang Char Kway Teow
- In a bowl, whisk together the light soy sauce, dark soy sauce, fish sauce, and sugar.
- Heat 3 tablespoons of vegetable oil in a wok over high heat until smoking. Add the minced garlic and fry until light brown.
- Add the prawns and cockles to the wok and stir-fry until they turn pink and cooked through.
- Push the cooked prawns and cockles to one side of the wok. Add the soaked kway teow to the empty space.
- Stir-fry the kway teow quickly, then add the pre-mixed seasoning and chili paste. Stir well to coat the noodles.
- Sprinkle in 2 tablespoons of water and mix everything together to prevent sticking.
- Using your spatula, create an empty space in the center of the wok. Crack the egg into the space and drizzle a small amount of oil around it.
- Gently fold the cooked noodles over the egg to cover it, then stir-fry everything evenly.
- Add the bean sprouts and chopped chives. Stir well to combine.
- Remove from the wok immediately to prevent overcooking. Serve the Penang Char Kway Teow hot!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
8g
Fat
11g
Carbs
1g
