Char Kway Teow

Name: Char Kway Teow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysia
Ingredients: 1 lb fresh flat rice noodles (kway teow); 12 large shrimp, peeled; 4 oz Chinese lap cheong sausage, sliced; 2 eggs; 2 cups bean sprouts; 1 cup Chinese chives, cut into pieces; 3 cloves garlic, minced; 3 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp chili paste; 3 tbsp lard or oil

4 servings15 min prep15 min cookMedium Malaysia

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The Story Behind It

The Tale of Char Kway Teow

Story updated September 17, 2026

Char kway teow developed among Chinese immigrant communities in Penang, believed to have started as an affordable, calorie-dense meal for laborers and farmers who needed quick energy. Wok-fried flat rice noodles with prawns, cockles, egg, and bean sprouts over high heat, it remains one of Penang's most fiercely defended street food specialties.

Ingredients

Scale:· 4 servings

1 lb fresh flat rice noodles (kway teow)
12 large shrimp, peeled
4 oz Chinese lap cheong sausage, sliced
2 eggs
2 cups bean sprouts
1 cup Chinese chives, cut into pieces
3 cloves garlic, minced
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chili paste
3 tbsp lard or oil

Instructions

1Heat lard or oil in a wok over very high heat until nearly smoking.
2Stir-fry garlic and lap cheong sausage briefly until fragrant.
3Add shrimp and cook until just pink.
4Push everything aside, crack in the eggs, and scramble briefly before mixing in.
5Add the flat rice noodles, dark soy sauce, light soy sauce, and chili paste, tossing constantly over high heat to get a slight char.
6Add bean sprouts and Chinese chives, tossing just until wilted.
7Serve immediately while hot and smoky.

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