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Serves
US | Metric
Ingredients
  • 2 tbsps vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 6 garlic chives, sliced into batons
  • 200 g dry flat rice noodles
  • 200 g prawns
  • 180 g beansprouts
  • 2 tbsps kecap manis
  • 2 tbsps soya sauce
  • 1 tbsp caramel sauce (optional)/dark soya sauce
Char Kway Teow Char Kway Teow
Char Kway Teow

Char Kway Teow or CKT is one of the most popular streetfoods in Malaysia. If you have been to Malaysia you would most likely come across this dish. Street vendors often stand over a big wok with maximum heat blazing when they make this dish. You can have it with prawns, blood clams with addition of eggs, spicy or non spicy.


This noodle dish is smokey, silky and complete with different textures. It is utterly delicious and addictive. It is almost impossible to recreate the ‘wok hei’ translates as breath of the wok as our hobs at home is not as powerful. Rumour has it the vendors do not wash the wok so it maintains the smokiness of those countless past CKTs.


I have simplified the famous CKT for home cooking so you can still enjoy this dish. This recipe is made with prawns and spring onions. Traditionally garlic chives are used but spring onions are good substitutes. It is a one wok wonder and always a crowd pleaser. You can use thick or thin dry flat noodles. As it is super quick to make, like any stir fry, get all your ingredients ready before you start frying.


This recipe is adapted from CKT from my book MALAYSIA. If you haven’t purchased it yet, here is the link to buy

Prep 15 minutes
Total 25 minutes
  1. Soak noodles for about 30 minutes in hot boiling water or until soft but still with a bit of bite. Drain and run under cold water.
  2. Heat oil in wok on high heat until smoking, add onions & garlic. You want to charr the onions but not burn them. Stir for a minute and add the noodles. Let the mixture sit for a minute.
  3. Add the prawns. Fry for a couple of minutes
  4. Then add spring onions or garlic chives.
  5. Add sauces and stir fry well.
  6. Lastly tip in the beansprouts and work them through the noodles. They cook very quickly and they are ready when they have just softened. You still want to maintain the crunchiness.
  7. Taste and add more seasoning if necessary.
  8. Serve immediately.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Char Kway Teow

Char Kway Teow or CKT is one of the most popular streetfoods in Malaysia. If you have been to Malaysia you would most likely come across this dish. Street vendors often stand over a big wok with maximum heat blazing when they make this dish. You can have it with prawns, blood clams with addition of eggs, spicy or non spicy.


This noodle dish is smokey, silky and complete with different textures. It is utterly delicious and addictive. It is almost impossible to recreate the ‘wok hei’ translates as breath of the wok as our hobs at home is not as powerful. Rumour has it the vendors do not wash the wok so it maintains the smokiness of those countless past CKTs.


I have simplified the famous CKT for home cooking so you can still enjoy this dish. This recipe is made with prawns and spring onions. Traditionally garlic chives are used but spring onions are good substitutes. It is a one wok wonder and always a crowd pleaser. You can use thick or thin dry flat noodles. As it is super quick to make, like any stir fry, get all your ingredients ready before you start frying.


This recipe is adapted from CKT from my book MALAYSIA. If you haven’t purchased it yet, here is the link to buy

favorite
print
rate
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 6 garlic chives, sliced into batons
  • 200 g dry flat rice noodles
  • 200 g prawns
  • 180 g beansprouts
  • 2 tbsps kecap manis
  • 2 tbsps soya sauce
  • 1 tbsp caramel sauce (optional)/dark soya sauce

  1. Soak noodles for about 30 minutes in hot boiling water or until soft but still with a bit of bite. Drain and run under cold water.
  2. Heat oil in wok on high heat until smoking, add onions & garlic. You want to charr the onions but not burn them. Stir for a minute and add the noodles. Let the mixture sit for a minute.
  3. Add the prawns. Fry for a couple of minutes
  4. Then add spring onions or garlic chives.
  5. Add sauces and stir fry well.
  6. Lastly tip in the beansprouts and work them through the noodles. They cook very quickly and they are ready when they have just softened. You still want to maintain the crunchiness.
  7. Taste and add more seasoning if necessary.
  8. Serve immediately.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.