Char Koay Teow


We knew there are a few must-have hawker food dishes in Penang and this is one of it. And for me, Natalie, it was my absolute favourite out of all of them.

It is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese sausage, eggs, bean sprouts, and chives in a mix of soy sauce. The secret behind the recipe are the fresh ingredients and equally important the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.


So if you have a Chinese wok and and a gas stove at home, why not give it a try. Here is a good sounding recipe I found.

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