Smoky Malaysian stir-fried flat rice noodles
Char Kway Teow
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
2
2 plates
Difficulty
Medium
Cost
Moderate
$$
Char Kway Teow
Smoky Malaysian stir-fried flat rice noodles
★4.6(20)
Wok-charred flat rice noodles tossed with shrimp, Chinese sausage, egg, and bean sprouts in a savory-sweet dark soy sauce. Street food smoky goodness in every bite.
15m
Prep Time
8m
Cook Time
23m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Char kway teow is Malaysia and Singapore's most iconic hawker dish, relying on blazing wok heat to achieve wok hei—that elusive smoky breath of the wok.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Whether you are a seasoned cook or just getting started, Char Kway Teow is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1 lb fresh flat rice noodles (kway teow)
- 8 large shrimp, peeled
- 1 link Chinese sausage (lap cheong), sliced
- 2 eggs
- 2 tbsp dark soy sauce
- 1 cup bean sprouts
Instructions
- 1
Separate the fresh rice noodles gently with oiled hands to prevent breakage.
- 2
Heat a wok until smoking. Add oil, sear shrimp and sausage until charred. Push to the side.
- 3
Crack eggs into the wok, scramble briefly, then add noodles. Toss on high heat for 1-2 minutes.
- 4
Add dark soy sauce, light soy sauce, and a pinch of sugar. Toss vigorously to coat noodles evenly.
- 5
Add bean sprouts and chives, toss for 30 seconds, and serve immediately on a hot plate.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Fresh flat rice noodlesPad thai noodles (soaked)
Different texture but absorbs sauce well
Chinese sausageBacon strips
Adds similar smoky-sweet richness
ButterOlive oil or ghee
Olive oil adds a lighter, fruitier flavor. Ghee provides a similar richness to butter and works well for high-heat cooking.
Tips & Storage
Pro Tips
Use the highest heat possible and cook in small batches for the best wok hei.
Fresh rice noodles from Asian grocery stores are essential; dried ones lack the right texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftovers can be refrigerated for 1 day.
Reheating
Re-fry in a very hot wok with a splash of oil; do not microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (145mg) · 2 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates18g
Fat56g
Fiber890mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What gives it the dark color?
- Dark soy sauce (kecap manis) adds the signature deep brown color and sweetness.
- Can I use dried flat noodles?
- Soak dried noodles in hot water first, but fresh noodles are far superior.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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