Char Kway Teow
A smoky stir-fried flat noodle dish popular in Singapore and Malaysia. Quick to cook with big flavours.
Prep: 10 minutes. Cook: 10 minutes. Difficulty: Medium. Serves 2.
Ingredients
- 300g fresh flat rice noodles (kway teow)
- 150g prawns, peeled
- 2 eggs
- 100g bean sprouts
- 2 stalks Chinese chives, cut into 3cm pieces
- 2 cloves garlic, minced
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons cooking oil
- White pepper to taste
Instructions
- Separate the flat noodles gently — do not break them.
- Heat oil in a wok over high heat until smoking.
- Fry garlic for 10 seconds.
- Add prawns and cook for 1 minute until pink.
- Push prawns to the side. Crack eggs into the wok and scramble.
- Add noodles. Toss gently with the eggs and prawns.
- Add dark soy sauce, light soy sauce, and oyster sauce. Toss to coat evenly.
- Add bean sprouts and chives. Stir-fry for 30 seconds — do not overcook the sprouts.
- Season with white pepper. Serve immediately.
Tips for Helpers
- Very high heat is essential for the smoky flavour called "wok hei."
- Do not overcook bean sprouts — they should be crunchy.
- Cook in small batches for best results. Two servings at a time.
Ingredient Substitutions
- Use chicken instead of prawns if preferred.
- Regular soy sauce works if you do not have both light and dark.