Char Koay Teow (Penang Style)

Char Koay Teow (Penang Style)

lactose free fish meat

250 g chicken breast, thinly sliced
1 tbs oyster sauce
1 tbs cornflour
60 ml peanut oil
3 fresh red chilis, chopped
2 garlic cloves, thinly sliced
1 tsp shrimp paste
1 pack prawns, peeled
300 g flat rice noodles
65 g bean sprouts
4 green onions, cut into 3 cm lengths
125 ml soy sauce
60 ml oyster sauce
Roasted peanuts for serving

The foodheaven must be in Georgetown on Penang (Malaysia). This was the place in whole South EastAsia where I had the most meals a day 🙂 THX to Lynn for showing us all your favorite places!!
Char Koay Teow is probably the most popular hawker food among the locals. This dish uses flat rice noodles. The noodle are fried in an iron wok over very high heat. The perfect Char Koay Teow shoukd neither be not to wet or to dry. The superb taste of this dish is a combination of the strong fragrance of the sauteed ingredients and the sweetness of the prawns.

Combine chicken, 1 tbs oyster sauce and cornflour on a large plate.
Heat the oil in a wok over high heat until just smoking.
Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant.
Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.
Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.
Add the noodles and stir-fry for 5 minutes or until noodles are just tender.
Add the bean sprouts, spring onions, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.
Round the flavor with salt.
Garnish with roasted peanuts.
Serve immediately.

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