🍜 Penang char kuey teow

Name: Penang char kuey teow
Total time: 25 min
Yield: 2
Cuisine: Malaysia · Penang
Ingredients: 400 g fresh flat rice noodles; 150 g shrimp, peeled; 100 g shelled cockles; 2 eggs; 150 g bean sprouts; A handful of Chinese chives, cut into 4 cm lengths; 2 garlic cloves, minced; 1 tbsp light soy sauce and 1 tbsp dark soy sauce; 1 tsp chili paste; 2 tbsp oil

Origin: Malaysia · Penang

648kcal

per serving · 350 g

185kcal

per 100 g

28 gProtein8 g / 100 g

24 gFat7 g / 100 g

84 gCarbs24 g / 100 g

Char kuey teow is a Malaysian street dish of flat rice noodles stir-fried over a very hot wok with shrimp, cockles, egg, bean sprouts and Chinese chives, seasoned with dark and light soy sauce and chili. The high heat gives it a smoky "wok hei" flavour. It is served straight from the wok as a filling single-plate meal.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, cockles

Not veganbecause of: shrimp, cockles, egg

Contains glutenbecause of: flat noodles

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy ⚠ Molluscs

What it is made of

flat noodlesshrimpcockleseggbean sproutschivessoy

Recipe

2 servings25 min

Ingredients

400 g fresh flat rice noodles
150 g shrimp, peeled
100 g shelled cockles
2 eggs
150 g bean sprouts
A handful of Chinese chives, cut into 4 cm lengths
2 garlic cloves, minced
1 tbsp light soy sauce and 1 tbsp dark soy sauce
1 tsp chili paste
2 tbsp oil

Method

Loosen the noodles and mix the soy sauces in a cup.
Heat the oil in a wok until smoking, fry the garlic and chili paste for 20 seconds, then add the shrimp for 1 minute.
Add the noodles and soy sauces and toss over high heat for 2 minutes.
Push the noodles aside, crack in the eggs, scramble briefly and mix through.
Add the cockles, bean sprouts and chives, toss for 1 minute and serve at once.

How to make it lighter

Use 1 tbsp of oil in a well-heated non-stick wok — 1 tbsp of oil ≈ 120 kcal.
Double the bean sprouts and chives and use fewer noodles for a lighter plate.
Share the plate or ask for a small portion — hawker servings are often large.

History

Char kuey teow is usually traced to Teochew Chinese communities in Malaysia and Singapore, and Penang hawker stalls are especially famous for it. It is often said to have started as a cheap, filling meal for labourers and is now one of Malaysia's best-known hawker dishes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →