Char Kway Teow (with Prawns)

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Char Kway Teow is extremely easy-to-make street food, that is common in Malaysia, Singapore, and Indonesia. This version is a quickie Penang style Char Kway Teow with fresh Prawns, Bok Choy and Egg. Char means Stir-Fried and Kway Teow is the flat rice noodles. The cooking is done in 2 minutes! This version contains only prawns, but other meats are used commonly. You can also add Blood cockles and Chinese sausage, (along with the prawns) to make the street-style version.

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♦Prep time:8min  ♦Cook time:2min ♦Yields (4 servings)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Optional but Reccomended Marination for the Prawns:

Method:

1. Optional but recommended: To add some extra depth to the flavor of the prawns, add the ingredients for marinating to the cleaned prawns and set them aside briefly.
2. Heat oil on medium heat in a wok. Carbon Steel Woks are preferred.
3. Add and fry garlic briefly without turning brown.
4. Add the marinated prawns and toss for 2 minutes on high heat. Prawns should be tender and not overcooked.
5. Add bok choy. Toss briefly. Cook longer if you like them tender.
6. Add fresh noodles (rinsed once gently and drained). Toss well on high quickly
7. Add beaten egg, to one side of the wok. After setting for 30 seconds, scramble and fry. Add bean sprout and toss again.
8. Immediately add the sauces and paste.
9. Mix well, till sauces are evenly distributed and noodles are heated through. Toss the wok to get some flaming action for added flavor.
10. Add chopped chives and serve hot. I like to serve with some flash-fried Asian String Beans on the side, as well as fried egg!

Char Kway Teow (with Prawns)

Notes:

• For me, fresh prawns or seafood is a must in this recipe. If you are using prawns that have been frozen and thawed – to make your prawns super succulent like Chinese restaurants, put them in a big bowl of ice-cold water with a Tablespoon of sugar, 1 tsp salt, and 1 tsp baking soda.
• Dried Kway Teow Noodles are available more easily, although they may be thinner than the fresh variety. If using dried, soak in cool water (not hot) for 1 hour. Drain well and use. Soaking in hot water will cause noodles to become mushy.
• If you can not find Chinese chives, spring onion green may be used.
• Chilli paste is made from soaking dried red chilies in very hot water for 30 minutes and then grinding without water to a paste. Sambal Oelek may be used as well, which incorporates fresh red chilies, ginger, and garlic. I usually use the simpler chilli paste. Here is a video on how to make red chilli paste.
• The staple hawkers/ street vendors make this with the prawns quite fresh but still bland in taste for some. I like to add the simple additional marinade to boost the flavor.
• I love the flavor fresh and hot from the wok. I do not recommend reheating this dish.
• The prawns are cooked tender quite quickly using a wok. Do not overcook, this will lead to rubbery prawns.
• Charcoal cooking gives an authentic smoky flavor to this dish.

Key Ingredients:  Rice Noodle, Prawns, Bok Choy, Bean sprouts, Chives, Eggs, Oil, Soy Sauce, Chilli.

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