char kway teow

Malaysia · Southeast Asia

Plate of wok-fried flat rice noodles with egg, sprouts, chives, and seafood.
char kway teow

Bee Yinn Low’s Penang version combines flat rice noodles with prawns, blood cockles, Chinese sausage, eggs, bean sprouts and garlic chives. Soy sauces, fish sauce, sugar and white pepper season the noodles; a separate chilli paste supplies heat.[1]

The ingredients are cooked quickly in a hot wok with oil or lard. Garlic, prawns and sausage are followed by sprouts, noodles and sauce, with egg, chilli paste and cockles added during frying. Chives go in near the end before the noodles are served.[1]

References

Sources checked:

  1. Char Kuey Teow — Bee Yinn Low / Rasa Malaysia
play today's gamemore Malaysia dishes

image credit

Char kway teow

creator:
Elizetang
license:
Public domain
modified:
Copied from an existing local Gochizu review asset originally cropped and resized from the Commons image; no content edits.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.