Kway teow mee

    This is almost like char kway teow but with mee and is commonly available at hawker centers. That said, the ones at hawker centers are almost always sold plain. My homecooked recipe improves upon it by putting in more ingredients!


    Central Region, Singapore
    6 people made this


    • 2 tbsp oil
    • 2 eggs, beaten
    • 2 stalk caixin, cut into smaller pieces
    • 100g beansprouts
    • 400g kway teow
    • 200g yellow mee
    • 3 tbsp sweet sauce
    • 100 ml water
    • 2 fishcakes, sliced


    1. Oil a large wok with 2 tbsp of oil and turn on the heat to high. Pour the egg into the wok and mix quickly to break up the eggs. Stir-fry for about 30 seconds.
    2. Add the caixin and beansprouts and cook until they are soft.
    3. Add the kway teow and yellow mee and stir-fry to mix with the eggs and vegetables. Add sweet sauce and mix again to coat the noodles. Add water to make mixing smoother.
    4. Add fishcake and stir-fry with the kway teow and yellow mee to mix well. Serve.

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