Char Kway Teow (Fried Kway Teow)

Char Kway Teow (Fried Kway Teow)


2 people made this

About this recipe: A hawker favorite, char kway teow usually also has cockles but I don't like them so I don't add them. Feel free to do so. The following ingredients make enough for 4 servings. But I would divide everything into 4 portions and cook them one serving at a time otherwise the wok will be overcrowded and you won't get the wok hei necessary for a nice charred flavour.

Pat Central Region, Singapore

Serves: 4 

  • 8 tablespoons lard
  • 4 tablespoons garlic, minced
  • 12 prawns
  • 2 lap cheong, cut into thin diagonal slices and divided into 4 portions
  • 500g fresh kway teow, divided into 4 portions
  • 4 eggs
  • 200g bean sprouts, divided into 4 portions
  • 12 tablespoons sauce (see below)
  • 4 teaspoons chilli paste
  • Mix together sauce ingredients
  • 4 tablespoons soya sauce
  • 1 tablespoon sweet soya sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 5 tablespoons water

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. In a large wok, heat 2 tablespoons of lard until smoking hot. Add 1 tablespoon minced garlic and stir and cook until fragrant.
  2. Add 3 prawns and stir and cook until they just turn pink. Add lap cheong (about 8 slices) and cook to render a little fat.
  3. Push the prawns and lap cheong up the side of the wok and toss in the noodles. Add about 3 tablespoons of sauce and chili paste and mix well, coating the noodles with as much sauce as possible.
  4. Push the noodles up the side of the wok and crack in an egg. Let it cook for about half a minute undisturbed before scrambling it.
  5. Add the beansprouts to the wok and stir everything--prawns, lap cheong, noodles and egg--together. As soon as the beansprouts wilt a little, the dish is done. Serve immediately.


The cooking process goes very fast, so make sure you have all the ingredients prepped and ready to go.


Don't bother washing the wok in between cooking, simply wipe down with a damp kitchen towel to get rid of crusty bits and continue with the next serving.

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I'm going to try this recipe - 08 Oct 2015

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