DISH RESEARCH · Noodle dish
Char Kway Teow
Also known as: 炒河粉, 炒粿条
Penang flat rice noodles stir-fried with shrimp, sausage and egg.
About Char Kway Teow
Char Ferrara’s Penang char kway teow combines fresh flat rice noodles with shrimp, Chinese sausage and duck egg. This selected version uses lard, with traditional blood cockles retained as an optional addition.
Light and dark soy sauces, oyster sauce, garlic and chili boh supply the savoury seasoning. The sausage contributes sweetness, while bean sprouts and garlic chives bring fresh vegetable contrasts.
The noodles have a smoky, lightly charred character and remain distinct among the other ingredients. An optional banana-leaf liner and red-chilli garnish frame the plate.
Allergens in this recipe
Contains: Crustaceans, Soy, Molluscs, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Char Kway Teow
Char Ferrara’s Penang char kway teow with lard and optional blood cockles.
- LardCooking medium
- GarlicAromatic
- ShrimpProtein
- Chinese sausage (lap cheong)Protein
- Chili bohSeasoning
- Fresh flat rice noodlesBase
- Light soy sauceSeasoning
- Dark soy sauceSeasoning
- Oyster sauceSeasoning
- Duck eggBinder
- Bean sproutsBase
- Garlic chivesAromatic
- Banana leafAccompaniment · Optional
- Fresh red chilliGarnish · Optional
- Blood cocklesProtein · Optional
- WaterLiquid · Optional
- Cooking oilCooking medium · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Lard: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source traditional Penang fat alternative selected rather than neutral cooking oil.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Shrimp: Crustaceans
- Chinese sausage (lap cheong): Recipe-specific ingredient evidence; Allergen details unconfirmed. Named compound; precise meat/seasoning formula unspecified.
- Chili boh: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader chili-paste link; native chili boh selected rather than sriracha/sambal substitutes. Narrative names fresh/dried red chilli, garlic and shallot, not an exhaustive measured subrecipe.
- Fresh flat rice noodles: Recipe-specific ingredient evidence; Allergen details unconfirmed. Fresh option selected rather than soaked dried noodles; exact noodle formula unspecified.
- Light soy sauce: Soy
- Dark soy sauce: Soy
- Oyster sauce: Molluscs. Ordinary oyster-containing sauce; other compound components unresolved.
- Duck egg: Egg. Explicit author-preferred duck option rather than chicken egg.
- Bean sprouts: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic chives: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Banana leaf (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Optional serving-plate liner for aroma/presentation; not asserted to be eaten.
- Fresh red chilli (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed
- Blood cockles (optional): Molluscs. Explicit traditional signature optional narrative addition; broader cockle link, exact species unspecified.
- Water (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit boiling water for optional cockles, plus conditional reheating water in FAQ; fresh-noodle branch excludes dried-noodle soaking water.
- Cooking oil (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Narrative conditional splash if wok is too dry; lard remains selected main fat, oil botanical origin unspecified.
Origins & food traditions
Countries
- Malaysia
- SingaporeCatalogue link pending review
Cuisines & regions
- Penang Cuisine
- Singaporean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.