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✍️ Introduction
Char Kway Teow is one of Malaysia’s most famous street foods, known for its smoky “wok hei” aroma, springy flat rice noodles, juicy prawns, Chinese sausage, crunchy bean sprouts, and rich soy-based sauce. Originating from Penang hawker stalls, this dish delivers bold flavors in just minutes of high-heat stir frying.
This authentic homemade recipe shows you how to recreate restaurant-style Char Kway Teow at home using simple ingredients and easy step-by-step instructions.
Ingredients
Method
👩🍳 Step-by-Step Instructions
Step 1 – Prepare Sauce
- Mix dark soy sauce, light soy sauce, oyster sauce, sugar, fish sauce, water, and white pepper in a bowl.
- Set aside.
Step 2 – Heat the Wok
- Heat wok over high heat until smoking hot.
- Add oil or lard.
Step 3 – Fry Aromatics & Protein
- Add garlic, stir quickly (5 seconds).
- Add Chinese sausage and prawns, stir fry until prawns turn pink.
Step 4 – Add Noodles
- Add flat rice noodles.
- Pour in sauce mixture.
- Toss quickly to coat noodles evenly.
Step 5 – Add Eggs & Vegetables
- Push noodles aside, crack eggs into wok.
- Scramble eggs slightly, then mix with noodles.
- Add bean sprouts and chives.
- Toss on high heat for 30–60 seconds for smoky aroma.
Step 6 – Serve
- Taste and adjust seasoning.
- Serve immediately while hot.
🔥 Pro Tips for Wok Hei
- ✅ Use the biggest wok you have
- ✅ Cook in small batches
- ✅ High heat is critical
- ✅ Avoid overcrowding
