Char Kway Teow

    15 mins

    This is a popular stir-fried rice noodle dish that can be found in many hawker centers and food courts.


    Central Region, Singapore
    1 person made this

    Serves: 5 

    • ¼ cup oil
    • 3 cloves garlic, chopped
    • ½ Chinese sausage (guan chiang), sliced
    • 10 prawns, shelled
    • 1 fish cake, sliced
    • 450g kway teow
    • 3 tbsp dark soy sauce
    • ½ tbsp sambal chilli
    • 2 eggs, beaten
    • 75g beansprouts
    • 1 stalk spring onions, chopped

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a wok, add oil and garlic. Fry garlic under high heat until it starts to brown. Add the Chinese sausage, prawns and fish cake. Stir-fry for 1 minute.
    2. Add the kway teow and drizzle the dark soy sauce over. Mix well until the kway teow is completely coated with the dark soy sauce.
    3. Add the sambal chilli and mix well. Add the eggs and allow it to coat the kway teow. Once the eggs are almost set, add the beansprouts and spring onions. Stir-fry for about 30 seconds. Serve.

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