Char Kway Teow (Singapore Stir-Fried Flat Rice Noodles)
Local name: 炒粿条
In short: Wide flat rice noodles stir-fried over fierce heat with prawns, egg, bean sprouts, Chinese sausage and dark soy for a smoky wok char. It takes about 32 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 680 kcal
Char kway teow is a Singapore hawker staple: flat rice noodles fried fast in a very hot wok with garlic, prawns, egg, bean sprouts and sweet Chinese sausage. The goal is wok hei, the faint smoky edge that comes from high heat and constant tossing. Stalls cook one or two portions at a time, and home cooks should do the same. Dark soy gives the color, a little chili paste adds warmth, and garlic chives finish the plate.
Instructions
- If the noodles are cold and stiff, microwave them for 30 seconds or dip them in hot water for 1 minute, then pull the strands apart gently so they do not tear.
- Stir all the sauce ingredients together in a small bowl. Set out everything near the stove, because the cooking takes only a few minutes.
- Heat a large wok or skillet over the highest heat until it just starts to smoke. Add 1 1/2 tablespoons oil, half the garlic and half the sausage, and stir for 15 seconds.
- Add half the prawns and fry for about 1 minute until pink. Push everything to the side, crack in 1 egg and scramble it for 20 seconds.
- Add half the noodles and half the sauce. Toss for 1 to 2 minutes, pressing the noodles against the pan so the edges brown lightly.
- Add half the bean sprouts and chives and toss for 30 seconds until just wilted. Tip onto a plate and serve at once.
- Wipe out the wok, reheat it and repeat with the remaining ingredients for the second portion.
Tips
- Fresh kway teow breaks if cold. For dried wide rice noodles, soak 200 g (7 oz) in warm water for 20 minutes until bendy but firm, then drain well.
- No Chinese sausage? Use sliced fish cake or a little crisp-fried bacon. For a vegetarian plate, use fried tofu and swap the oyster sauce for mushroom sauce.
Questions and answers
How do I get a smoky wok flavor at home?
Use your largest, hottest pan, cook one portion at a time and let the noodles sit untouched for 15 seconds between tosses. A cast-iron skillet works well on a home stove.
Why do my noodles clump or break?
Cold fresh noodles are brittle and clump, so warm and loosen them first. Handle them gently with a wide spatula rather than tongs, and do not crowd the pan.
Is char kway teow spicy?
Only mildly. It is savory and a little sweet, with gentle heat from the chili paste. Add more chili paste, or serve extra sambal on the side.
How long does it take to make Char Kway Teow (Singapore Stir-Fried Flat Rice Noodles)?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Char Kway Teow (Singapore Stir-Fried Flat Rice Noodles)?
About 680 kcal per serving, with 28 g of protein, 82 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 82 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
