Penang char kway teow: a lighter home recipe with a clear finish · SG

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Penang char kway teow: Quickly stir-fry flat rice noodles with prawns, cockles, bean sprouts, chives, and eggs, then season with dark soy sauce and chilli paste over high heat. 2 eggs, beaten; 10g chilli paste. Penang char kway teow: bean sprouts · chives, cut · eggs, beaten · dark soy sauce · chilli paste. The noodles are slightly charred and smoky, the seafood is just cooked, and the dish is well-mixed with a glossy finish.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 300gflat rice noodles
• 80gprawns, peeled
• 50gcockles, shelled
• 50gbean sprouts
• 20gchives, cut
• 2eggs, beaten
• 15mldark soy sauce
• 10gchilli paste

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Penang char kway teow — flat rice noodles · prawns, peeled. Prepare flat rice noodles, prawns, peeled, and cockles, shelled in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Penang char kway teow — flat rice noodles · prawns, peeled · cockles, shelled. flat rice noodles, prawns, peeled, and cockles, shelled are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Penang char kway teow — cockles, shelled · bean sprouts. Add bean sprouts, chives, cut, and eggs, beaten in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Penang char kway teow — bean sprouts · chives, cut · eggs, beaten. bean sprouts, chives, cut, and eggs, beaten smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Penang char kway teow — chives, cut · eggs, beaten. For the main cooking stage, Quickly stir-fry flat rice noodles with prawns, cockles, bean sprouts, chives, and eggs, then season with dark soy sauce and chilli paste over high heat.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Penang char kway teow — Quickly stir-fry flat rice noodles with prawns, cockles, bean sprouts, chives, and eggs, then season with dark soy sauce and chilli paste over high heat.. The noodles are slightly charred and smoky, the seafood is just cooked, and the dish is well-mixed with a glossy finish.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Penang char kway teow — dark soy sauce · chilli paste. Add dark soy sauce and chilli paste at the point where their aroma remains clear. Rest briefly and divide Penang char kway teow into two equal portions.

Look for: Penang char kway teow — The noodles are slightly charred and smoky, the seafood is just cooked, and the dish is well-mixed with a glossy finish.. Penang char kway teow holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions