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Fried flat rice noodles
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Discover the ultimate char kway teow in Penang, cooked by expert hawkers over intense flames with industrial fan for perfect charred flavor. Customize seasonings and cook noodles longer for desired charred taste.
Ingredients:
  • 80 g dried Thai flat rice sticks or 200g fresh ho fun flat wide rice noodles
  • 2 tablespoons oil
  • 3 stalks of Chinese chives, sliced into 5cm (2in)-long batons, or substitute with 2 spring onions (scallions)
  • 2 garlic cloves finely chopped
  • 80 g prawns (shrimp) cut carefully in half lengthways through the body so that you end up with two prawn semicircles (this will result in springy, tender prawns)
  • 1 free-range egg
  • 1 handful of beansprouts
  • 1 tablespoon Sambal Tumis or Simple Chilli Sauce

  • 1 tablespoon kicap manis sweet soy sauce (if you don’t have this, then double the quantity of light soy sauce and increase the dark brown sugar to ½ teaspoon)
  • 1 tablespoon light soy sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • ¼ teaspoon dark brown sugar
  • 10 dried red chillies or 2 tablespoons chilli (red pepper) flakes
  • 200 g (70z) onion roughly chopped
  • 2 garlic cloves
  • 8 red chillies roughly chopped
  • 200 ml (scant 1 cup) oil
  • 1 lemongrass stalk cut in half then pounded lightly with a pestle to bruise
  • 1 tablespoon dark brown sugar
  • 1 tablespoon tamarind paste
  • 25 g (1 tablespoon) shrimp paste
  • 60 g dried chilli (red pepper) flakes
  • 2 tablespoons dark brown sugar
  • ½ teaspoon salt
  • 420 ml water
Instructions:
  • For dried rice sticks, cook as per packet instructions. Drain using a fine strainer and rinse thoroughly with cold water to prevent sticking. If using fresh ho fun noodles, loosen them into individual strands. Quickly microwave for 30–60 seconds to separate them perfectly. Prepare the seasoning in a bowl for easy addition later. Heat a smoking wok over high heat. For optimal flavor, fry in small portions at a time. Sauté oil, garlic, and half of the Chinese chives until slightly charred. Add noodles and seasoning. Stir-fry until noodles are charred and infused with smoky flavor. Toss in prawns and stir-fry for 1 minute. Create space in the wok, crack an egg, mix, and cook briefly. Finish by adding beansprouts, remaining chives, and sambal tumis or chilli sauce. Stir-fry for 30 seconds and serve hot. For the Sambal Tumis, soak dried chillies, then blend with onion, garlic, and chillies. Stir-fry with lemongrass, sugar, tamarind, and shrimp paste until fragrant. For Simple Chilli Sauce, boil ingredients, let sit for an hour, then simmer, blend, and enjoy.

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