Smoky, savoury and fiercely debated, Char Kway Teow reigns as the king of hawker stir-fries. Its many spellings across Malaysia and Singapore hint at its complex history, derived from Hokkien and Teochew migrant communities, but in Penang especially, it’s a culinary icon — and many would insist the very best versions are to be found there.

ingredients

for the noodles

2 large garlic cloves
2 links of Chinese sausage
5 fried tofu puffs
400g fresh flat rice noodles
100g beansprouts
1 1/2 tbsp pork lard
2-3 tbsp sambal (adjust to taste)
Small bunch of chives
2 eggs
1 lime

For the sauce
2 tbsp light soy sauce
11/2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp sugar
1 tsp white pepper
1 1/2 tsp curry powder (Baba’s brand preferred!)

Method

step 1

Mince the garlic, slice the Chinese sausage, and halve the tofu puffs. Wash the beansprouts and chop the chives.

step 2

Place the noodles in a heatproof bowl and steam according to package instructions. Gently separate and toss with 2 tbsp vegetable oil.

step 3

In a bowl, mix all the sauce ingredients and set aside.

step 4

Heat a wok on high. Add 5 tbsp vegetable oil and swirl to season the wok, then remove excess oil.

step 5

Add the pork lard and garlic and fry for about 30 seconds until fragrant. Add the Chinese sausage and stir-fry for another 30 seconds.

step 6

Add the noodles and toss a few times. Pour in the prepared sauce and gently fold through until evenly coated.

step 7

Add the tofu puffs, chives, beansprouts, and sambal. Toss a few more times to combine. Push everything to one side of the wok. Crack in the eggs and let them set slightly, then mix through the noodles.

step 8

Remove from heat and finish with a squeeze of lime juice.

step 9

Serve immediately and enjoy.

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