Char Kway Teow Recipe

Why You’ll Love This Recipe

This dish delivers incredible depth of flavor with a perfect balance of savory, slightly sweet, and smoky notes. The high-heat stir-frying creates the signature “wok hei” aroma that makes it irresistible. It’s quick to cook, customizable with your favorite proteins, and offers a satisfying mix of textures from tender noodles to crisp bean sprouts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flat rice noodles
shrimp
eggs
garlic
Chinese sausage
bean sprouts
chives
soy sauce
dark soy sauce
oyster sauce
fish sauce
sugar
chili paste or fresh chili
cooking oil

Directions

Soak or prepare the flat rice noodles according to package instructions, then drain and set aside.

Heat a wok or large pan over high heat and add cooking oil.

Add sliced Chinese sausage and cook until slightly crisp, then remove and set aside.

In the same wok, add shrimp and cook until just pink, then set aside with the sausage.

Add more oil if needed, then sauté minced garlic until fragrant.

Push the garlic to one side and crack in the eggs. Scramble lightly.

Add the noodles to the wok and toss quickly over high heat.

Pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and a pinch of sugar. Stir-fry to coat the noodles evenly.

Return the shrimp and sausage to the wok, then add bean sprouts and chives.

Stir-fry everything together for another 1–2 minutes, keeping the heat high to develop a slight char.

Add chili paste or fresh chili to taste, toss briefly, and remove from heat.

Serve immediately while hot.

Servings and timing

This recipe serves 2 to 3 people.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Use chicken or tofu instead of shrimp for a different protein.

Make it vegetarian by omitting sausage and fish sauce.

Add cockles for a more traditional version.

Include extra vegetables like bell peppers or carrots.

Adjust the spice level with more or less chili.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in a hot pan or wok to restore texture and flavor.

Avoid microwaving if possible, as it can make the noodles soft.

Add a splash of water or sauce if needed during reheating.

FAQs

What type of noodles should I use?

Flat rice noodles are essential for authentic texture.

What is wok hei?

It’s the smoky, charred flavor achieved by cooking over very high heat.

Can I make this dish without a wok?

Yes, a large skillet can work, but a wok gives the best results.

Is Char Kway Teow spicy?

It can be mildly to moderately spicy depending on chili used.

Can I make it vegetarian?

Yes, omit meat and use vegetarian-friendly sauces.

What protein works best?

Shrimp, chicken, or tofu are all great options.

Can I use pre-cooked noodles?

Yes, just separate them gently before cooking.

Why are my noodles sticking?

Make sure the pan is hot and use enough oil.

Can I prepare this ahead of time?

It’s best enjoyed fresh, but you can prep ingredients in advance.

What oil should I use?

Use a high-smoke-point oil like vegetable or peanut oil.

Conclusion

Char Kway Teow is a flavorful and satisfying dish that brings the essence of street food into your kitchen. With its smoky aroma, rich sauces, and quick cooking method, it’s a must-try recipe for anyone who loves bold and authentic flavors.

Char Kway Teow Recipe

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A smoky and flavorful Southeast Asian stir-fried noodle dish made with flat rice noodles, shrimp, eggs, and savory sauces. Char Kway Teow delivers bold, rich taste with a signature wok-charred aroma.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 to 3 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Southeast Asian
• Diet: Halal

Ingredients

• 8 oz flat rice noodles
• 1/2 lb shrimp, peeled and deveined
• 2 eggs
• 3 cloves garlic, minced
• 3 oz Chinese sausage, sliced
• 1 cup bean sprouts
• 1/2 cup chives, cut into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1 tsp chili paste or sliced fresh chili
• 2 tbsp cooking oil

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Instructions

1. Prepare the flat rice noodles according to package instructions, then drain and set aside.
2. Heat a wok or large pan over high heat and add cooking oil.
3. Add sliced Chinese sausage and cook until slightly crisp, then remove and set aside.
4. Add shrimp and cook until just pink, then remove and set aside.
5. Add garlic and sauté until fragrant.
6. Push garlic aside and crack in the eggs, scrambling lightly.
7. Add noodles and toss quickly over high heat.
8. Stir in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar, mixing well.
9. Return shrimp and sausage to the wok, then add bean sprouts and chives.
10. Stir-fry for 1–2 minutes over high heat to develop slight charring.
11. Add chili paste or fresh chili, toss briefly, and serve immediately.

Notes

• Use chicken or tofu instead of shrimp for variation.
• Omit sausage and fish sauce for a vegetarian version.
• Cook over very high heat for authentic smoky flavor.
• Add cockles for a traditional twist.
• Reheat in a hot pan to maintain texture.

Nutrition

• Serving Size: 1 plate
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 170 mg