Easy Penang Char Kway Teow

Penang Char Kway Teow. Savoury, smoky rice noodles in a salty sweet sauce with Chinese sausage, fish cake, egg, shrimp, bean sprouts and garlic chives. This serves well for lunch or dinner in just 30 minutes!

5 from 3 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine South-East Asian

Servings

Calories per serving 602 kcal

Ingredients

200 grams dried wide flat rice noodle
6 jumbo shrimp deveined & peeled except for tails
1 Chinese style pork sausage thinly sliced
⅓ cup fish cake thinly sliced
1 egg beaten
½ cup mung bean sprouts
½ cup garlic chives chopped
1 tablespoon garlic minced
1 tablespoon chili garlic sauce aka Sambal Oelek
2 tablespoon vegetable oil or any neutral oil
2-4 tablespoon water for cooking noodles if needed

Noodle sauce:

1 tablespoon dark soy sauce
1 teaspoon sweet soy sauce aka kecap manis
1.5 tablespoon oyster sauce

Instructions

In a small bowl whisk together your noodle sauce ingredients.
In a separate bowl, beat your egg.
Soak dried rice noodles in hot boiling water for 4 minutes. Strain immediately. Rinse with cold water until cool to touch. Gently separate any noodles that are stuck together with your hands. Set aside.
In your pan set over medium high heat, add cooking oil. Once oil is hot, add shrimp and fry until shrimp is cooked. Then add Chinese sausage. Fry for 30 seconds. Remove and set aside.
Add more oil into the pan, fry your beaten eggs until glossy and scrambled. Push to the side, add fish cakes, and garlic. Fry for 10 seconds.
Add chili garlic sauce and mix with other ingredients.
If needed, add more oil followed by rice noodles and sauce. Mix everything together. Taste your noodles, they should be soft and chewy at this point. If not, add a couple tablespoons of water and cook until they are. Allow the noodles to char in the pan for that smoky flavour.
Toss in shrimp and sausage and mix with noodles.
Throw in bean sprouts and garlic chives. Fry for another 20 seconds. Remove off heat. Serve & enjoy!

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