Recipe: Char Koay Teow (Stir Fried Rice Noodle Penang Style)


600gm flat rice noodle or koay teow
1 pc Chinese sausage slice slantly & thinly
10 pcs of prawns shell (removed & devein)
1 cup of beansprouts (remove the black shells)
4 sprigs of chives cut into 3cm length
2 eggs
50gm cockles (remove shells)- optional if you cannot find it in your local market
45 pips of garlic- chopped
1 tablespoon of grounded red chili (add only 1/2 tablespoon if you find it spicy)
3 tablespoon of vegetable oil

Sauce For Frying

11/2 tbsp oyster sauce
1 tsp of sugar
1 tbsp of fish sauce
1 tbsp dark soy sauce
1/2 tsp of white pepper
2 tbsp of light soy sauce


1. Heat up oil in a pan. Add chopped garlic and prawns on high heat and stir fry till fragrant and
add rice noodle , frying sauce and ground chili. Mix well.
2. Push the noodle to the side and crack the egg in the middle of the pan and allow egg white
to harden. Add cockles, chives and beansprout and mix them all together.
3. Dish up and serve hot

Char Koay Teow




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