Char Koay Teow- Penang Fried Noodles
This is a Penang speciality. It is Penang’s most famous dish – Char Koay Teow or fried noodles. You can use any type of noodles, but the most common is soft rice noodles, ready sliced into thin shreds. You can also use yellow noodles, eggs noodles, bee hoon (rice vermicelli) and others.
You can get Koay Teow ( fresh while rice noodles) from the Chinese Supermarket. You can also use dried Koay Teow and soak/ prepared according to the package instructions before using.
It is not easy to get hold of Chinese Chives unless you are in Birmingham or London or other larger cities. Just use bok choy or spring onions or other green leafy vegetables.
The recipe is for 4 servings. Char Koay Teow is best cooked in single portions but you can get away with cooking 2 portions in one go.
1 pk Egg noodles from the supermarket – approx 400g
1 pk Beansprouts from the supermarket – approx 350g
8 stalks Chinese chives, (or 4 spring onions if you cannot get them, ,or you can use some green Chinese leaves, shredded.) cut to 3 cm length.
100g Raw Prawns, shelled
100g Chicken meat, julienned, or squid
3 cloves Garlic, chopped
1pc Lap Cheong or Dried Chinese Pork Sausage – thinly sliced
For each portion when frying:
Sweet Dark soy sauce
Light soy sauce
White pepper powder
Crushed Chillies (or chilli paste, or chilli flakes) – optional
Divide the ingredients into 4 portions, except for the seasoning.
The following instruction is for cooking 1 portion.
- In a hot not-stick wok or frying pan, add 1 tsp of cooking oil. Put in one portion of the garlic and fry till lightly browned. Add in the chicken meat and lightly brown it.
- Add the noodles. While tossing, add in 1 tbsp of the sweet soy sauce, 1 to 2 tbsp of light soy sauce (depending on how salty you want the dish to be). Toss around for about 2 minutes.
- Move the noodles to the side of the wok. Add in the prawns and lightly brown it, and then turn and brown the other side. Mix all ingredients together and stir fry till the prawns are almost cooked.
- Add in the bean sprouts and mix thoroughly for ½ minutes. Add in the chilli paste – 1 to 2 tsp or the amount you wish.
- Push the contents aside and break one egg in the wok. Add a dash of light soy sauce and a shake of white pepper onto the egg. Lightly mix the egg white and yolk while making sure that you do not scramble the egg. While the egg is still runny but the bottom is set, cover the egg with the noodles and let it cook for about 30 seconds.
- Then stir the egg and the noodles making sure the noodles are not stuck together by the egg.
- Add in the chives and stir to lightly cook the chives.
- Dish out, and add a shake of white pepper
- Serve piping hot.
Enjoy another great Malaysian dish.