Char kway teow is a beloved Malaysian and Singaporean hawker dish of flat rice noodles stir-fried at high heat with shrimp, Chinese sausage, eggs, and bean sprouts in a savory-sweet soy sauce. The key to its appeal is the smoky “wok hei” (breath of the wok) that comes from cooking over intense flame, which this home-friendly recipe recreates as closely as possible. It’s fast, forgiving, and far more flavorful than takeout.
Ingredients
- 8 oz (225 g) fresh flat rice noodles (kway teow), or dried rice sticks, soaked per package instructions
- 2 tbsp (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 4 oz (115 g) large shrimp, peeled and deveined
- 2 oz (55 g) Chinese sausage (lap cheong), thinly sliced
- 2 cloves garlic, minced
- 1 cup (70 g) bean sprouts, rinsed and drained
- 3 stalks Chinese chives (or scallions), cut into 2-inch pieces
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1 tsp (4 g) sugar
- Pinch of white pepper
- Lime wedges, for serving
Instructions
- If using fresh noodles, rinse them briefly under warm water to separate, then drain well. If using dried rice sticks, soak in warm water for 30 minutes, then drain. Set aside.
- In a small bowl, mix the dark soy sauce, light soy sauce, fish sauce (if using), sugar, and white pepper. Set aside.
- Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon of oil and swirl to coat.
- Add the shrimp and Chinese sausage. Stir-fry for 1–2 minutes until the shrimp turn pink and are just cooked through (internal temperature of 145°F / 63°C, USDA FSIS safe minimum). Remove to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Pour in the beaten eggs and scramble for about 30 seconds, until just set but still soft.
- Add the garlic and stir-fry for 15 seconds until fragrant.
- Add the noodles. Toss and stir-fry vigorously for 1–2 minutes, letting them sit briefly against the hot surface to develop a slight char.
- Pour the sauce mixture over the noodles and toss to coat evenly.
- Add the bean sprouts and chives, along with the cooked shrimp and sausage. Toss for another 30–60 seconds until the sprouts are just tender but still crisp.
- Serve immediately with lime wedges on the side.
Tips
- Wok hei at home: Use a cast-iron or carbon steel wok and preheat it until smoking. Work in small batches if needed; overcrowding lowers the temperature and steams the noodles.
- Noodle handling: Fresh noodles are best. If using dried, don’t overcook them during soaking; they should be still slightly firm because they’ll cook more in the wok.
- Substitutions: No Chinese sausage? Use sliced bacon or omit it. No fish sauce? Add a pinch of salt. For a vegetarian version, skip the shrimp and sausage and use tofu or mushrooms.
- Don’t skip the sugar: It balances the saltiness and helps create the glossy, caramelized coating that defines the dish.
Serving Suggestions
Serve char kway teow hot, straight from the wok, with lime wedges to squeeze over just before eating. It pairs well with a simple side of sliced cucumbers or a light soup like clear chicken broth. For a fuller meal, add a fried egg on top or serve alongside satay skewers.
Variations
- Seafood: Add squid or crabmeat along with the shrimp.
- Spicy: Stir in 1–2 teaspoons of sambal oelek or chili paste with the garlic.
- Vegetarian: Use tofu or tempeh instead of shrimp and sausage; replace fish sauce with soy sauce.
- Penang style: Use duck eggs if available and add a bit more dark soy sauce for a richer color.
Storage and Reheating
Leftover char kway teow can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a hot wok or skillet with a splash of water or oil and toss until heated through (internal temperature of 165°F / 74°C for leftovers). Avoid microwaving, as it makes the noodles mushy.
Frequently Asked Questions
Can I use other noodles? Yes, you can substitute with wide rice noodles (pad thai noodles) or even spaghetti in a pinch, but the texture will differ. Fresh rice noodles are ideal.
Why do my noodles stick together? This usually happens if they are too wet or the wok isn’t hot enough. Make sure to drain them well and preheat the wok thoroughly before adding oil.
Is it very spicy? Traditionally, char kway teow is mildly sweet and savory, not spicy. Add chili only if you like heat.
Can I make it ahead of time? It’s best served immediately, but you can prep all ingredients in advance and stir-fry right before serving.
What is wok hei? It’s the smoky, charred flavor imparted by cooking over high heat in a seasoned wok. You can approximate it by using high heat and not overcrowding the pan.
Is it gluten-free? Use tamari instead of soy sauce and ensure your fish sauce is gluten-free. Rice noodles are naturally gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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