Char Kway Teow (Singaporean Fried Rice Noodles)

Char Kway Teow is a popular South East Asian noodle dish which consists of fried flat rice noodles in sweet soy sauce and chili sauce. Each country has its own version of this dish but uses the same ingredients; shrimps, Chinese sausage, bean sprouts, eggs and chives.

My oldest son, a food enthusiast, introduced this dish to us. We all finally tried it when we went to our favorite Malaysian restaurant. We found it really delicious so we added this awesome noodle dish to our long list of favorite foods.

This recipe is a modified Singapore’s version of char kway teow. The original recipe calls for cockles and making chili sauce from scratch.  I used shrimps to replace the cockles and I used hot sauce instead of chili sauce. It still tastes just as good and it only takes 15 minutes to cook 😀

Cooking Tips for Perfect Char Kway Teow

For the best char kway teow, start with high heat. A hot wok is essential to achieve that signature smoky flavor, known as ‘wok hei.’ Make sure to preheat your wok before adding any ingredients. Use a combination of oils, like vegetable and sesame oil, to enhance the flavor and ensure that the noodles fry evenly. When adding the noodles, don’t overcrowd the pan; fry in batches if necessary. This helps the noodles get that nice char instead of steaming. Stir-fry quickly and continuously to prevent sticking. Keep an eye on the timing as the dish comes together fast. Add the protein first to ensure it cooks through, then toss in vegetables just before the noodles for a fresh crunch. Lastly, taste as you go. Adjust the seasoning with soy sauce or hot sauce to suit your palate.

Serving Suggestions and Pairings

Char kway teow is a versatile dish that pairs beautifully with a variety of sides. Consider serving it alongside a refreshing cucumber salad to balance the richness of the noodles. A simple mix of sliced cucumbers, red onions, and a splash of vinegar adds a nice crunch and acidity. For those who enjoy a bit of spice, serve it with sambal or chili paste on the side. If you want to sip something alongside your meal, a cold glass of iced tea or lime juice can complement the flavors wonderfully. For a more substantial meal, add a side of steamed bok choy or a small bowl of soup. This not only rounds out the meal but also introduces different textures and flavors to your dining experience. Char kway teow can also stand alone as a filling lunch or dinner option, thanks to its hearty ingredients.

Frequently Asked Questions

What can I use instead of shrimp?

If you’re not a fan of shrimp, chicken or tofu are great alternatives. Just make sure to adjust the cooking time accordingly, as chicken will need a bit longer to cook through.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge, and they should stay good for about 2-3 days. When reheating, add a splash of water to help revive the noodles and keep them from drying out.

Can I make this dish ahead of time?

Char Kway Teow is best enjoyed fresh, but you can prep your ingredients ahead of time. Chop the vegetables and proteins, and keep everything in the fridge until you’re ready to cook.

What’s a good side dish to serve with Char Kway Teow?

A refreshing cucumber salad or some crispy spring rolls pair perfectly with this dish. They add a nice contrast to the rich flavors of the noodles.

What should I do if my noodles stick together?

If your noodles are sticking, try rinsing them briefly under cold water before using them. This can help separate them and make them easier to fry.

Char Kway Teow

Liza Agbanlog

Char Kway Teow is a stir-fried noodle dish packed with shrimp, Chinese sausage, and crunchy bean sprouts, delivering a smoky flavor and satisfying chewiness. It's quick to whip up and bursting with savory goodness.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 -6 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 lb shrimp peeled and deveined
• 11 oz fresh flat rice noodles separated and loosen
• 11 oz bean sprouts washed and drained
• 2 Chinese sausages thinly sliced and fried
• 1 oz chives cut into 2-inch length
• 6 tablespoons vegetable oil
• 2 cloves garlic chopped
• 6 tablespoons water
• 1 teaspoon salt
• 2 tablespoons dark soy sauce
• 2 tablespoons sweet soy sauce kecap manis
• 4 eggs beaten
• Chili sauce or hot sauce

Instructions

 

• Heat a large wok or skillet over medium high heat. Add 3 tablespoons oil and the eggs. Scramble the eggs quickly and transfer to a plate.
• Using the same wok, add the remaining 3 tablespoons oil. Fry the garlic until light brown. Add the bean sprouts and rice noodles. Stir well and then add in the water, salt and dark soy sauce. Stir-fry for couple of minutes.
• Stir the scrambled eggs into the noodles and mix well. Add chili sauce (I used Frank’s red hot sauce) to taste.
• Add Chinese sausages and shrimps; stir-fry for 2 minutes or until shrimps are cooked.
• Add chives and sweet soy sauce; toss for ½ minute to combine well.
• Transfer into a large serving plate and enjoy!

Notes

This recipe was adapted from the cookbook “The Best of Singapore’s Recipes: Everyday Favorites”.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 4gCholesterol: 300mgSodium: 800mgFiber: 3gSugar: 5g

Keyword Asian cuisine, noodles, quick meal, shrimp, stir-fry

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