Char Kway Teow or CKT is one of the most popular streetfoods in Malaysia. If you have been to Malaysia you would most likely come across this dish. Street vendors often stand over a big wok with maximum heat blazing when they make this dish. You can have it with prawns, blood clams with addition of eggs, spicy or non spicy.
This noodle dish is smokey, silky and complete with different textures. It is utterly delicious and addictive. It is almost impossible to recreate the ‘wok hei’ translates as breath of the wok as our hobs at home is not as powerful. Rumour has it the vendors do not wash the wok so it maintains the smokiness of those countless past CKTs.
I have simplified the famous CKT for home cooking so you can still enjoy this dish. This recipe is made with prawns and spring onions. Traditionally garlic chives are used but spring onions are good substitutes. It is a one wok wonder and always a crowd pleaser. You can use thick or thin dry flat noodles. As it is super quick to make, like any stir fry, get all your ingredients ready before you start frying.
This recipe is adapted from CKT from my book MALAYSIA. If you haven’t purchased it yet, here is the link to buy
Prep time: 15 minutes
Cooking time: 10 minutes