Char kway teow is a smoky, wok-fried noodle dish from Singapore and Malaysia, made with flat rice noodles, Chinese sausage, egg, bean sprouts, and a sweet-savory soy sauce. This version recreates the style you’d find at Golden Mile Food Centre, a famous hawker center in Singapore, with a rich, charred flavor that comes from cooking over high heat. It’s a quick, satisfying stir-fry that’s perfect for a weeknight dinner.
Ingredients
- 8 oz (225 g) fresh flat rice noodles (about 1/2 inch wide)
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 2 Chinese sausages (lap cheong), thinly sliced
- 1/2 cup (75 g) shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 cup (70 g) bean sprouts
- 3 stalks Chinese chives, cut into 2-inch pieces (or regular chives)
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) sugar
- 1/2 tsp (2 g) white pepper
- 1/2 tsp (2 g) salt (optional)
Instructions
- If your rice noodles are refrigerated, rinse them briefly with warm water to separate, then drain well. They should be pliable but not wet.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp (15 ml) of oil and swirl to coat.
- Add garlic and Chinese sausage. Stir-fry for 30 seconds until fragrant and the sausage starts to render its fat.
- Add shrimp and cook for 1–2 minutes until they turn pink and opaque. Push everything to one side of the wok.
- Add the remaining 1 tbsp (15 ml) oil to the empty side. Pour in the beaten eggs and scramble until just set, about 30 seconds.
- Add the noodles, bean sprouts, and chives. Toss everything together.
- In a small bowl, mix dark soy sauce, light soy sauce, sugar, and white pepper. Pour over the noodles and toss vigorously for 2–3 minutes until the noodles are well coated and have some charred spots. If you like a bit more saltiness, add the optional salt.
- Serve immediately, hot off the wok.
Tips
- Use high heat: The charred flavor (wok hei) comes from cooking quickly over very high heat. Don’t lower the heat or you’ll end up with soggy noodles.
- Don’t over-soak the noodles: If using dried rice noodles, soak them in warm water until pliable but still slightly firm, about 20 minutes. Over-soaking makes them mushy.
- Substitutions: No Chinese sausage? Use thinly sliced bacon or omit it. No Chinese chives? Use green onions (scallions) cut into 2-inch pieces.
- Common mistake: Adding too much sauce at once can make the noodles clump. Add half, toss, then add more if needed.
Serving Suggestions
Serve char kway teow as a main dish with a side of pickled green chilies or a squeeze of fresh lime juice. It pairs well with a cold beer or iced lemon tea. For a fuller meal, add a side of fried wontons or satay skewers.
Variations
- Vegetarian: Omit the sausage and shrimp; add extra tofu or mushrooms. Use vegetarian oyster sauce if desired.
- Spicy: Add 1–2 tsp (5–10 g) of sambal oelek or chili paste with the garlic.
- Extra protein: Add sliced fish cake or squid along with the shrimp.
- Less sweet: Reduce sugar to 1/2 tbsp (7 g) for a more savory profile.
Storage and Reheating
Leftover char kway teow can be refrigerated in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water to rehydrate, and stir-fry for 2–3 minutes until hot. You can also microwave in 30-second bursts, but the texture won’t be as good. Do not freeze, as the noodles become mushy.
Frequently Asked Questions
Can I use other noodles? Yes, you can use wide rice noodles (shahe fen) or even udon noodles, but the texture and flavor will differ slightly.
What is dark soy sauce? Dark soy sauce is thicker, sweeter, and less salty than light soy sauce. It gives the dish its characteristic dark color. If you don’t have it, use regular soy sauce mixed with a little molasses or brown sugar.
Why are my noodles sticking together? This usually happens if the noodles are too wet or if you don’t toss them quickly enough. Make sure they are well-drained and use high heat.
Can I make it ahead of time? It’s best served fresh, but you can prep all ingredients ahead and stir-fry at the last minute. Cooked leftovers are okay for 1 day, but they lose their wok hei.
Is this dish very sweet? Traditional versions are sweet-savory. Adjust the sugar to your taste; start with less and add more if needed.
What is wok hei? Wok hei is the smoky, charred flavor imparted by cooking over a very hot wok. It’s hard to replicate at home, but using a cast-iron skillet and high heat helps.
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