Char Kway Teow

Name: Char Kway Teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 400g fresh flat rice noodles (kway teow); 200g prawns, peeled; 100g cockles, blanched; 100g bean sprouts; 6 stalks garlic chives, cut into 5cm pieces; 2 eggs; 3 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp fish sauce; 2 cloves garlic, minced; 3 tbsp vegetable oil; 1 tbsp chili paste; White pepper

炒粿条 (CHAR kway TEE-ow)

Stir-Fried Flat Rice Noodles

⏱ Prep Time 25 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 576 kcal

Smoky flat rice noodles wok-fried over roaring heat with prawns, cockles, Chinese sausage-free bean sprouts, chives, egg, and dark soy sauce, infused with the elusive "wok hei" breath of the wok.

Nutrition & Info

Protein 22.0g

Carbs 68.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ soy ⚠ eggs ⚠ gluten

Equipment Needed

carbon steel wok high-BTU burner wok spatula

Presentation Guide

Vessel: flat plate

Garnishes: lime wedge, sliced chili

Accompaniments: sambal on the side

Ingredients

400g fresh flat rice noodles (kway teow)
200g prawns, peeled
100g cockles, blanched
100g bean sprouts
6 stalks garlic chives, cut into 5cm pieces
2 eggs
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
2 cloves garlic, minced
3 tbsp vegetable oil
1 tbsp chili paste
White pepper

Instructions

1
Heat wok over the highest possible heat until smoking. Add oil and swirl to coat.
2
Add garlic and chili paste, stir-fry for 10 seconds until fragrant.
3
Add prawns, sear for 1 minute until pink. Push to the side.
4
Crack eggs into the wok, scramble briefly, then add noodles on top.
5
Add dark soy, light soy, and fish sauce. Toss vigorously, pressing noodles against the hot wok for char.
6
Add cockles, bean sprouts, and chives. Toss for 30 seconds — do not overcook the sprouts.
7
Season with white pepper and serve immediately. The entire cooking process should take under 4 minutes.

💡

Did You Know?

The best char kway teow masters refuse to cook more than two portions at a time because the wok must maintain extreme heat for proper wok hei.

Chef's Notes

Equipment Tips

carbon steel wok
high-BTU burner
wok spatula

Garnishing

lime wedge, sliced chili

Accompaniments

sambal on the side

The Story Behind Char Kway Teow

Char kway teow was created by Teochew and Hokkien fishermen and labourers in early 20th century Malaya as a cheap, high-calorie meal. The dish's soul lies in "wok hei" — the smoky breath of the wok achieved only through extreme heat and lightning-fast technique. In Singapore, it became a hawker centre legend, and the best stalls command hour-long queues.

🕐 Traditionally enjoyed lunch or dinner, hawker centre staple 📜 Origins: Early 20th century, Teochew/Hokkien origins

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