Char Kway Teow is one of Singapore’s most beloved hawker dishes, known for its smoky flavor, chewy rice noodles, and a perfect balance of sweet, salty, and savory notes. This beginner-friendly guide will walk you through each step so you can recreate this iconic stir-fried noodle dish at home, even if you are cooking it for the first time.
What Is Char Kway Teow?
Char Kway Teow is a traditional Southeast Asian noodle dish made with wide rice noodles stir-fried over high heat. It typically includes prawns, eggs, bean sprouts, Chinese sausage, and a flavorful mix of soy sauces. The secret to authentic taste lies in high heat and the right sauce balance.
Why This Recipe Is Perfect for Beginners
- Simple ingredients
- Easy step-by-step instructions
- No need for special equipment
- Authentic flavor with minimal effort
- Ready in under 20 minutes
Ingredients You Will Need
Main Ingredients
- 300g flat rice noodles
- 150g prawns, cleaned
- 1 egg
- 1 Chinese sausage, sliced
- 1 handful bean sprouts
- 2 garlic cloves, minced
- 1 tbsp cooking oil
Sauce Mix
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- ½ tsp sugar
- Optional: a pinch of chili paste
Step-by-Step Cooking Guide
1. Prepare the Noodles
Loosen the rice noodles gently with your hands. If they are stiff, warm them briefly in the microwave for 20 seconds.
2. Heat the Wok Properly
Use high heat. A hot wok gives the dish its signature smoky aroma.
3. Stir-Fry the Garlic and Sausage
Add oil, then garlic and sliced Chinese sausage. Fry until fragrant.
4. Add the Prawns
Stir-fry until they turn pink and slightly caramelized.
5. Add Noodles and Sauce
Place the noodles in the wok, pour the sauce mix over them, and toss continuously.
6. Add the Egg
Push noodles aside, crack an egg in the center, scramble it lightly, then mix with the noodles.
7. Add Bean Sprouts
Toss quickly. Do not overcook — they should stay crunchy.
8. Serve Immediately
Char Kway Teow tastes best when hot and freshly stir-fried.
Tips for the Best Char Kway Teow
- High heat is essential for authentic flavor
- Do not use too much sauce, or noodles may turn mushy
- Do not overcrowd the wok — cook in small batches if needed
- Add cockles if you want a more traditional version
Common Mistakes to Avoid
- Using low heat
- Over-soaking noodles
- Adding too many ingredients at once
- Overcooking the egg until dry
Nutritional Breakdown (Approximate per serving)
- Calories: 480
- Protein: 28g
- Carbohydrates: 55g
- Fat: 18g
FAQ
1. Do I need a wok to make Char Kway Teow?
A wok is ideal, but a large frying pan works fine as long as you maintain high heat.
2. Can I make this dish without Chinese sausage?
Yes. You can replace it with chicken, mushrooms, or omit it entirely.
3. How do I keep noodles from sticking?
Use enough oil and keep tossing the noodles quickly over high heat.
4. Can I make Char Kway Teow spicy?
Yes — add chili paste or sliced fresh chilies to the sauce.
5. Are frozen prawns okay?
Absolutely. Just thaw and dry them so they fry instead of steaming.