It's fragrant, it's oily, it's delightful and it's sleek. That is a plate of Char Kuey Teow (seared level noodles) for you. A solace nourishment that is well-cherished by the two local people and travelers. Not overlooking, it's likewise one of Penang's most celebrated road nourishment. The fixings are quite standard: it's either chicken or duck egg, level noodles, soy sauce, bean grows, chives, cockles and prawns. Be that as it may, what makes Penang singe kuey teow such a dearest most loved is the manner in which the dish being sautéed in a wok over a high warmth. It's regularly served over a cut of banana leaf to seizure the ideal wok _hei fragrance that supplements the general dish. Found simply outside Kedai Kopi Sin Guat Keong along Kimberley Street, this well known slow down is generally respected for its singe kuey teow blended with mantis prawns. The roast kuey teow itself is brimming with wok hei and favored with an unmistakably fragrant taste on account of the utilization of a duck egg. Obviously, the extra elements of succulent mantis and normal prawns helps improve the extravagance of the singe kuey teow season. Likewise, the work of bean sprouts and chives add a pleasant textural difference to the oily yet delectable dish. So join the shortcut and swell your belly!
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