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Char Kway Teow

A popular noodle dish found in the busy streets of Malaysia and Singapore, Char Kway Teow isn't your typical stir-fried dish. Its smoky and full flavor comes from cooking each ingredient over very high heat in a well-seasoned wok. This dish is perfectly sweet, salty, and savory yet still fresh. Sounds too good to be true? Try it out yourself!
20 Minutes
12 Ingredients
Spice Level

Learn to make it

Char Kway Teow

Recipe for Char Kway Teow


For 2-3 servings

  • 1 lb fresh wide rice noodle
  • 2 tbsp vegetable oil, separated
  • 10 small shrimp, shelled and deveined
  • 2 garlic cloves, minced
  • 1 Chinese sausage, thinly sliced
  • 20 stems garlic chives, cut in fours
  • 2 1/2 c bean sprouts
  • 2 eggs, beat

For the sauce:

  • 5 tsp dark soy sauce
  • 4 tsp light soy
  • 2 tsp oyster sauce
  • 4 tsp kecap manis

Step by step

step 1

Prepare noodles per instructions. Set aside.

step 2

Combine soy sauce, dark soy sauce, oyster sauce, and keycap manis into a small bowl. Set aside.

step 3

Heat 1 tablespoon of oil in a large non stick skillet over high heat. Add shrimp and cook until just cooked through, then remove from skillet and place aside in a bowl.

step 4

Repeat step three with Chinese sausage, bean sprouts, and scrambled egg making sure to cook each ingredient separately.

step 5

Add an additional tablespoon of oil into the skillet and add in your minced garlic and noodles. Fold together gently. Add back in the rest of your ingredients. Add in your garlic chives and sauce.

step 6

Stir fry everything together until all ingredients are evenly coated in sauce.

step 7

Serve and enjoy!