Char Kway Teow

Name: Char Kway Teow
Cuisine: Singaporean
Ingredients: 300 gram flat rice noodles fresh or dried; 150 gram prawns shelled and deveined; 150 gram Chinese sausage (lap cheong) sliced thinly; 150 gram fish cake sliced thinly; 2 eggs beaten; 4 cloves garlic minced; 4 shallots thinly sliced; 200 gram bean sprouts; 2 stalks spring onion cut into 2-inch lengths; 3 tablespoons vegetable oil; 2 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 1 tablespoon fish sauce; 1 tablespoon oyster sauce; 1/2 teaspoon sugar; black pepper freshly ground, to taste; lime wedges for serving

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Char Kway Teow is a beloved stir-fried noodle dish from Malaysia and Singapore, known for its smoky aroma and rich flavors.

This iconic street food combines flat rice noodles with prawns, Chinese sausage, bean sprouts, and chives, all stir-fried in a dark soy sauce. The dish is cooked over high heat to achieve a slightly charred and caramelized taste, making it a favorite among locals and visitors alike.

Traditionally prepared in large woks by street vendors, Char Kway Teow is a dish that captures the essence of Southeast Asian cuisine with its bold flavors and contrasting textures. Whether enjoyed as a hearty lunch or a satisfying dinner, this dish promises to deliver a taste of the bustling streets of Singapore right to your table.

Char Kway Teow

For: 4

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Ingredients

300 gram flat rice noodles (fresh or dried)
150 gram prawns (shelled and deveined)
150 gram Chinese sausage (lap cheong) (sliced thinly)
150 gram fish cake (sliced thinly)
2 eggs (beaten)
4 cloves garlic (minced)
4 shallots (thinly sliced)
200 gram bean sprouts
2 stalks spring onion (cut into 2-inch lengths)
3 tablespoons vegetable oil
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
black pepper (freshly ground, to taste)
lime wedges (for serving)

Instructions

If using dried noodles, soak them in warm water for 15-20 minutes until soft. Drain and set aside. If using fresh noodles, blanch them in boiling water for 1-2 minutes until just cooked. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat.
Add minced garlic and sliced shallots. Stir-fry for 1-2 minutes until fragrant and slightly golden.
Add Chinese sausage and fish cake. Stir-fry for another 1-2 minutes until they start to brown.
Push the ingredients to the side of the wok. Add another tablespoon of oil if needed. Add prawns to the wok and stir-fry until they turn pink and opaque. Remove and set aside.
Add the remaining tablespoon of oil to the wok. Add the drained noodles, dark soy sauce, light soy sauce, fish sauce, and oyster sauce. Stir-fry quickly to coat the noodles evenly with the sauces. Add sugar and freshly ground black pepper. Toss well to combine.
Push the noodles to the side of the wok and pour the beaten eggs into the cleared space. Scramble the eggs until they are just set, then mix them into the noodles.
Add the cooked prawns, bean sprouts, and spring onion. Toss everything together until well combined and heated through.
Divide the Char Kway Teow among serving plates. Serve immediately with lime wedges on the side.