Char kway teow is the Malaysian noodle dish made by stir-frying flat rice noodles with prawns, cockles, bean sprouts, and dark soy sauce.
The name comes from Hokkien: “char” means stir-fried and “kway teow” refers to flat rice noodles. The noodles are cooked over high heat, traditionally in a wok, producing the smoky wok-hei aroma prized in Southeast Asian cooking. Soy sauce, garlic, chili, seafood, egg, and Chinese sausage may be added.
Char kway teow is especially associated with Penang, where hawker stalls have made it one of the island’s signature foods. Recipes differ between Malaysia and Singapore, and even within Penang vendors adjust sweetness, chili, seafood, and lard.
It should not be confused with Hokkien mee, which commonly uses yellow wheat noodles and a different broth or sauce. Char kway teow’s characteristic base is broad, slippery rice noodles browned in a hot wok.