Char Kway Teow

Char Kway Teow is a delightful dish that showcases the beauty of simple ingredients coming together under high heat to create something truly special.

The name “Char Kway Teow” is derived from the Hokkien dialect, with “char” meaning “stir-fried” and “kway teow” referring to flat rice noodles. The dish is known for its smoky, wok hei flavor, achieved through high heat stir-frying in a well-seasoned wok.

The dish offers a hearty and comforting texture, with the chewy flat rice noodles complemented by tender pieces of seafood, meat, and vegetables. The addition of bean sprouts adds a crunchy contrast, while eggs provide a creamy richness to the dish. 

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Char Kway Teow

A stir-fried noodle dish that's a staple in Singaporean hawker centres. This dish is all about the "wok hei," or breath of the wok, giving it that unmistakable charred flavour. With a mix of flat rice noodles, shrimp, eggs, and bean sprouts, all tossed in a deliciously dark and sweet sauce, Char Kway Teow is a flavour-packed dish that perfectly represents Singapore's melting pot of cultures.

Servings 2

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Ingredients

• 14 oz 400g fresh flat rice noodles (kway teow)
• 4 cloves garlic minced
• 2 Chinese sausages lap cheong, thinly sliced
• 8-10 large shrimp peeled and deveined
• 2 large eggs
• 1 cup bean sprouts washed
• 1 bunch Chinese chives or green onions cut into 2-inch lengths
• 3 tablespoons vegetable oil
• 1/2 teaspoon chili paste or to taste optional
• Lime wedges for serving

For the Sauce:

• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce use a vegetarian oyster sauce for a vegetarian version
• 1 tablespoon kecap manis sweet soy sauce
• 1 teaspoon sugar
• A splash of water

Instructions

Prepare the Sauce:

• In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, kecap manis, sugar, and water. Stir until well combined and set aside.

Prepare the Noodles:

• If using dried rice noodles, prepare them according to package instructions. If using fresh noodles, loosen them gently and set aside.

Cook the Ingredients:

• Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the garlic and stir-fry until aromatic.
• Add the Chinese sausage and stir-fry until it starts to brown.
• Push the sausage to one side and add the shrimp, cooking until they turn pink.
• Push the shrimp and sausage to the side, add a little more oil, and then crack the eggs into the centre. Scramble the eggs lightly before mixing them with the other ingredients.

Combine with Noodles and Sauce:

• Add the noodles to the wok and pour the prepared sauce over them. Stir vigorously to combine all the ingredients and coat the noodles evenly with the sauce. The key here is to keep everything moving to achieve the “wok hei” or wok char.
• Toss in the bean sprouts and Chinese chives. Continue to stir-fry for another minute, ensuring the vegetables are just cooked but still crisp.

Serve:

• Remove the wok from the heat and transfer the Char Kway Teow to serving plates.
• Serve hot with lime wedges on the side and chili paste if more heat is desired.

Calories: 326kcal

Course: Main Course

Cuisine: Singaporean

Keyword: Flat Rice Noodles, Shrimp, Stir-Fry

Collection: 10 Minute recipes, Man with a Wok

Nutrition

Calories: 326kcal | Carbohydrates: 19g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 2373mg | Potassium: 254mg | Fiber: 1g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg