Dong Ji Fried Kway Teow: A Quick Wok-Fried Noodle Recipe

Dong Ji fried kway teow is a savory, smoky stir-fry of wide rice noodles with egg, Chinese sausage, bean sprouts, and a glossy soy-based sauce. This home-style version draws on the Malaysian and Singaporean char kway teow tradition, keeping the ingredient list manageable while using a hot pan and quick cooking for lively texture.

Ingredients

14 oz (400 g) fresh flat rice noodles, separated gently; or 8 oz (225 g) dried wide rice noodles
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
1 tsp (4 g) granulated sugar
2 tbsp (30 ml) water, plus more if using dried noodles
2 tbsp (30 ml) neutral high-heat oil, such as canola or peanut oil
2 cloves garlic, finely chopped, about 2 tsp (6 g)
4 oz (115 g) Chinese lap cheong sausage, sliced thinly
2 large eggs (about 100 g without shells), lightly beaten
4 oz (115 g) peeled, deveined medium shrimp, patted dry
2 cups (100 g) mung bean sprouts, rinsed and drained
2 scallions, sliced into 1-inch (2.5 cm) pieces, about 25 g
1 small red chile, thinly sliced, optional

Instructions

If using dried noodles, cook them in boiling water according to the packet directions until just pliable but still firm, usually 4–6 minutes. Drain, rinse briefly with cool water to stop the cooking, and toss with 1 teaspoon oil so they do not clump. If using fresh noodles, loosen them gently with your fingers; warm them briefly according to the package if they are stiff. Do not soak fresh noodles for a long time.
Stir together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Set it beside the stove along with the prepared noodles and vegetables; the stir-fry moves quickly.
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat. Add the sausage and stir-fry for 1 minute, until it begins to release its fat and lightly brown. Add the shrimp in a single layer and cook for about 1–2 minutes, turning once, until opaque and firm. For food safety, check that shrimp reaches 145°F (63°C), the USDA FSIS safe minimum for seafood, with a food thermometer. Transfer sausage and shrimp to a plate.
Add the remaining tablespoon of oil to the pan. Pour in the beaten eggs and let them set around the edges for about 15 seconds, then gently scramble until just set. Move them to the plate with the sausage and shrimp; they will warm through again at the end.
Add the garlic and chile, if using, and stir for 10–15 seconds, just until fragrant. Add the noodles and pour the sauce around the hot sides of the pan. Toss or lift and turn the noodles for 1–2 minutes, coating them without breaking them. If the noodles look dry or stick, add water 1 tablespoon (15 ml) at a time. Avoid pouring in a large amount, which can make them soggy.
Return the sausage, shrimp, and egg to the pan. Add the bean sprouts and scallions, then toss over high heat for about 1 minute, until the sprouts are warmed but still crisp. Serve immediately while the noodles are hot.

Tips

Fresh rice noodles are soft and can tear easily. Separate them gently before cooking; if they are refrigerated and firm, warm them according to the package rather than forcing them apart.
A wok gives the noodles room to toss, but a wide skillet works well. If your pan is small, cook in two batches so ingredients fry instead of steaming.
Lap cheong is a sweet, cured Chinese sausage sold in many Asian grocery stores. If unavailable, use thinly sliced smoked sausage; it will be less sweet and less aromatic. For a vegetarian version, omit oyster sauce or use vegetarian mushroom stir-fry sauce.
Keep the sauce measured and ready before heating the pan. High heat is useful, but garlic burns quickly; add it only after the proteins are cooked and stir it briefly.

Serving Suggestions

Serve the noodles straight from the wok, with extra sliced chile or a small dish of chile sauce for anyone who wants more heat. A squeeze of lime is optional and adds a bright contrast to the soy-rich sauce. For a fuller meal, pair the noodles with a simple cucumber salad or lightly dressed greens. The bean sprouts already add freshness, so rich or heavily sauced side dishes are not necessary.

Variations

For a more seafood-forward version, replace the Chinese sausage with an additional 4 oz (115 g) shrimp or sliced squid, cooking seafood to 145°F (63°C) as checked with a food thermometer. For a meat option, use 4 oz (115 g) thinly sliced chicken thigh; cook it in the hot pan until its thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, before adding it back later.

To make the dish vegetarian, leave out the sausage, shrimp, and fish sauce, and use vegetarian mushroom stir-fry sauce in place of oyster sauce. Add 4 oz (115 g) sliced mushrooms or firm tofu, browned before the egg. You can also add a handful of Chinese chives or thinly sliced cabbage, but keep additions modest so they do not crowd the pan or water down the noodles.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep them refrigerated at 40°F (4°C) or colder and eat within 3–4 days. For the best texture, reheat only the portion you plan to serve in a hot skillet with a teaspoon or two of water, tossing until steaming throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave also works: cover loosely, stir halfway through, and check the center temperature. The noodles soften in storage, and bean sprouts lose their crispness, so this dish is best freshly cooked.

Frequently Asked Questions

What does “Dong Ji” mean in this recipe?
The name is used here for a home-style fried kway teow preparation; recipes and naming can vary by household and vendor. The defining idea is flat rice noodles stir-fried with a savory sauce and a mix of proteins and vegetables.

Can I use dried rice noodles instead of fresh?
Yes. Use about 8 oz (225 g) dried wide rice noodles, cook them only until pliable, and drain well before frying. Fresh noodles are softer and usually need less handling, while dried noodles may require a splash of water in the pan to finish loosening.

How do I keep the noodles from sticking?
Start with noodles that are loosened and well drained, pre-mix the sauce, and use a hot, lightly oiled pan. Work quickly and toss rather than stirring continuously. If the pan is crowded, fry in batches; a crowded pan traps steam and encourages sticking.

Is fish sauce essential?
No. It contributes a salty, savory note, but you can omit it or replace it with a little extra soy sauce. The flavor will be less rounded, so taste the sauce before cooking and adjust gradually rather than adding a full extra tablespoon at once.

Can I make this ahead?
You can measure the sauce, slice the sausage and scallions, and clean the shrimp several hours ahead; keep perishable ingredients covered in the refrigerator. Cook the noodles just before serving, since fried rice noodles tend to clump and soften if held for long.

How spicy is the recipe?
It is mild if you omit the optional red chile. Add a sliced chile for a moderate kick, or serve chile sauce on the side so each person can adjust their own bowl.

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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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