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Char Kway Teow (炒粿條, or aka Fried Flat Rice Noodle) is one of the must-order-food when you are visiting the state of Penang, Malaysia. It is sold in almost every part of the city from hotels, malls, restaurants to the hawker stalls. Ask the locals, they would definitely know where to find the best in town. You wouldn’t want to miss this delicious local favorite food.

The Char Kway Teow is stir fried with cockles, prawns, fresh bean sprouts, chives and egg. Add some red chilli paste for an extra kick to the noodle.  Most importantly, the Char Kway Teow is cooked in fiery wok heat with lard (if possible), that makes it so aromatic and fragrant.

Ingredients:

1/2 packet flat rice noodle (gently separate the noodles)
1 cup bean sprouts
10-12 cockles (take out the cockles from the shell)
8-10 medium prawns (tail-on)
1/4 cup chives (chopped into 2 inch length)
2 tbsp garlic (minced)
1 egg
2 tbsp oil

For Red Chilli Paste (Ground):
5 dried chillies (soaked)
2 fresh red chillies (chopped)
2 small shallots
2 garlic cloves
Salt
1 teaspoon oil

For Seasoning:
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt and pepper to taste
2 tbsp water

Serve size: 2 people.

Cooking Method:

1. Ground all ingredients for red chilli paste. Heat oil in a wok, sauté ground ingredients until aromatic. Dish up and set aside for use later.
2. Heat wok (preferably in a cast iron wok until smoking hot) on high with oil, add in chopped garlic, stir fry until light brown.
3. Add in the prawns stir fry until turn color. Add the bean sprouts and give a quick stir. Push the ingredients to a side.
4. Add the noodles and stir fry quickly, add in the seaoning mixture over the noodles. Stir fry till well blend.
5. Make a empty space in the middle of the wok, crack the egg on it and add a little oil, scramble to mix the egg yolk and white. Fold all the ingredients on the egg, stir fry until cook.
6. Add the cockles, and some chilli paste (based on spicyness preferred), stir fry evenly.
7. Finally add the chives and give a quick stir.
8. Dish up.

Serves hot immediately.