Savory LifeRECIPES

Penang Char Kway Teow With Duck Egg Recipe

Updated November 5, 2026

Total time
30 min
prep 20 min · cook 10 min
Serves
2
portions as written

Jump to recipe

Penang Char Kway Teow With Duck Egg Recipe

Penang Char Kway Teow is a smoky, wok-fried flat rice noodle dish from Penang, Malaysia, famous for its charred edges and the sweet-savory balance of soy sauce, shrimp, and Chinese sausage. Using a duck egg adds a richer, creamier yolk that coats the noodles beautifully, making this version extra luxurious. This recipe recreates the authentic street-food flavor at home with a proper hot wok and a few key ingredients.

Ingredients

  • 7 oz (200 g) dried flat rice noodles (or 14 oz / 400 g fresh kway teow)
  • 2 duck eggs (or 2 large chicken eggs)
  • 3 ½ oz (100 g) large shrimp, peeled and deveined
  • 2 oz (60 g) Chinese sausage (lap cheong), thinly sliced
  • 2 cups (80 g) bean sprouts, rinsed and drained
  • 4 cloves garlic, minced
  • 2 stalks Chinese chives (or 4 scallions), cut into 2-inch pieces
  • 2 tablespoons (30 ml) vegetable oil, plus more if needed
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15 ml) dark soy sauce (or 1 tsp molasses + 2 tsp soy sauce)
  • 1 tablespoon (15 g) sugar
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 ml) fish sauce (optional)
  • 1 tablespoon (15 g) lard or extra vegetable oil (optional, for flavor)
  • Lime wedges and chili flakes for serving

Instructions

  1. Soak the dried rice noodles in warm water for 20 minutes until pliable but still firm. Drain well. If using fresh kway teow, gently separate the noodles and set aside.
  2. In a small bowl, mix light soy sauce, dark soy sauce, sugar, salt, and fish sauce (if using). Stir until sugar dissolves.
  3. Heat a wok or large cast-iron skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat.
  4. Add the shrimp and Chinese sausage. Stir-fry for 1–2 minutes until shrimp turn pink and sausage is slightly crisp. Remove from wok and set aside.
  5. Add the remaining oil and the lard (if using). Once melted, add garlic and stir-fry for 15 seconds until fragrant.
  6. Crack the duck eggs into the wok. Let them set for 10 seconds, then scramble them lightly with a spatula.
  7. Add the noodles and the sauce mixture. Toss everything together using a vigorous flipping motion, making sure the noodles are evenly coated. Cook for 2–3 minutes, letting the noodles char slightly on the bottom without burning.
  8. Add the cooked shrimp and sausage back to the wok, along with bean sprouts and chives. Toss for another 1–2 minutes until the sprouts are slightly wilted but still crunchy.
  9. Serve immediately with lime wedges and chili flakes on the side.

Tips

  • High heat is essential: The wok must be very hot to get the smoky “wok hei” flavor. If your stove doesn’t get very hot, use a cast-iron skillet and preheat it longer.
  • Don’t soak dried noodles too long: They should be soft but still firm, as they will cook more in the wok. Over-soaking makes them mushy.
  • Substitutions: If you can’t find Chinese chives, use scallions. For a vegetarian version, omit shrimp and sausage and add extra tofu or mushrooms.
  • Common mistake: Adding too much sauce at once can make the noodles soggy. Add half, toss, then add more if needed.

Serving Suggestions

Serve hot as a main dish, accompanied by a side of pickled green chilies or a simple cucumber salad. For a fuller meal, pair with a bowl of clear chicken broth or a fresh spring roll. A cold glass of iced tea or a light lager complements the smoky flavors well.

Variations

  • Seafood Char Kway Teow: Add 4–5 small squid rings or a few mussels along with the shrimp.
  • Spicy Version: Add 1–2 teaspoons of sambal oelek or chili paste along with the garlic.
  • Chicken Char Kway Teow: Swap the shrimp for 3 oz (85 g) sliced chicken breast, cooked until no longer pink (165°F / 74°C internal temperature).
  • Egg Noodles: Replace rice noodles with fresh egg noodles for a chewier texture.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water and toss over high heat for 2–3 minutes until steaming. Alternatively, microwave in 30-second bursts, stirring between. Do not freeze, as the noodles become mushy.

Frequently Asked Questions

Can I use chicken eggs instead of duck eggs? Yes, but the dish will be less rich. Use two large chicken eggs and add an extra yolk if you want more creaminess.

What if I can’t find fresh kway teow? Dried flat rice noodles are a good substitute. Soak them in warm water for 20 minutes until pliable, then drain thoroughly before stir-frying.

Why is my char kway teow sticking to the wok? Ensure the wok is very hot and well-oiled before adding noodles. Also, make sure the noodles are not too wet; pat them dry with a paper towel if needed.

Can I make it less sweet? Yes, reduce the sugar to 1 teaspoon and use less dark soy sauce. Taste and adjust after cooking.

Is it safe to eat duck eggs medium-cooked? The USDA recommends cooking egg dishes to 160°F (71°C) for safety. In this recipe, the eggs are scrambled and cooked through, so they are safe.

What is the best way to get that smoky flavor at home? Use a well-seasoned wok over the highest heat possible, and don’t move the noodles too often—let them rest against the hot surface to char slightly.

Related

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).