Penang Fried Kway Teow

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Penang Fried Kway Teow

by ToTT

The chart-topping signature dish of Penang!

This delicious Penang Fried Kway Teow recipe is quick to cook and contains a generous portion of Lup Cheong, Fishcakes, Prawns and the perfect sauce mixture to bring out savoury & umami flavours!


Cuisine: Asian Course: Main Skill Level: Novice

Prep: 15 mins Cook: 5 mins

Ready in: 20 mins Serves: 2 serving


  • 30g Chives
  • 4 Tbsp Minced Garlic
  • 1 Pc Fishcake
  • 1 Pc Chinese Sausage
  • 3 Pc Shrimps/Prawns
  • 200g Rice Noodles
  • 5 Tbsp Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • ½ Tsp Fish Sauce
  • ½ Tbsp Sugar
  • ½ Tsp Salt
  • ½ Tbsp White Pepper
  • 1 Egg


  • Chop up the chives, fishcake and Chinese sausages into thin slices
  • Dice garlic into minced pieces.
  • Prepare the cockles by soaking them in hot water for 10 mins, rinse and drain after.
  • Prepare the prawns by deshelling them, applying some salt and let it sit for 10mins. Rinse with water after.
  • Prepare sauce mixture with Soy Sauce, Dark Soy Sauce, Fish Sauce, Sugar, Salt and White Pepper, stir thoroughly.
  • Make sure all ingredients are ready before frying as it’ll only take 5 minutes.
  • Stir-fry the garlic, fishcake, sausages and prawns first, then add in the noodles and finally the sauce.
  • Crack an egg once noodles are about to be cook and stir fry together. Add in the chives last and stir a bit.
  • Ready to serve in just 5 minutes!
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