Kway Teow Noodles: Quick Malaysian-Style Stir-Fry

Kway teow are broad, flat rice noodles used across Southeast Asia; this recipe turns them into a Malaysian-style stir-fry with chicken, shrimp, egg, bean sprouts, and a savory soy sauce. Cook everything quickly over high heat for tender noodles with lightly charred edges, and keep the ingredients ready before you start.

Ingredients

12 oz (340 g) fresh or refrigerated flat rice noodles, separated gently; or 8 oz (225 g) dried wide rice noodles
8 oz (225 g) boneless, skinless chicken thigh, thinly sliced
8 oz (225 g) raw medium shrimp, peeled and deveined
2 large eggs
3 tbsp (45 ml) neutral oil, such as canola or peanut oil, divided
3 cloves garlic (about 1 tbsp / 9 g), finely chopped
1 small shallot (about 2 oz / 55 g), thinly sliced
1 cup (100 g) bean sprouts, rinsed and drained
3 scallions (about 30 g), cut into 1-inch (2.5 cm) pieces
2 tbsp (30 ml) regular 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) sugar
¼ tsp (0.5 g) ground white pepper
1 small Chinese sausage, about 2 oz (55 g), thinly sliced (optional)
1 lime, cut into wedges, for serving
Chili paste or sliced fresh chile, to taste (optional)

Instructions

If using dried noodles, soak them in warm water according to the package directions, usually 20–30 minutes, until pliable but still a little firm; drain well. If using fresh noodles, gently separate the strands. If they are stiff, warm them briefly according to the package directions or loosen them with a splash of warm water. Do not boil fresh noodles unless the package says to.
Stir together the regular soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl. Arrange the chicken, shrimp, eggs, garlic, shallot, sprouts, scallions, noodles, and sauce near the stove. A hot wok cooks quickly, so prepare everything before heating it.
Heat a wok or large, heavy skillet over high heat until hot. Add 1 tablespoon (15 ml) oil and swirl to coat. Add the chicken in a single layer and cook for 3–4 minutes, stirring once or twice, until browned and cooked through. Check the thickest pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the chicken to a clean plate.
Add the shrimp to the wok and cook for about 2 minutes, turning once, until opaque and firm; the center should reach 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Transfer to the plate with the chicken. If using Chinese sausage, cook it in the wok for 1–2 minutes until lightly browned, then transfer it as well.
Add 1 tablespoon (15 ml) oil. Pour in the eggs and scramble gently for 30–45 seconds, stopping while they are just set. Move them to the plate. Return the wok to high heat and add the remaining 1 tablespoon (15 ml) oil.
Add the shallot and garlic and stir-fry for about 20 seconds, just until fragrant. Add the noodles and pour the sauce over them. Toss and fold for 2–3 minutes, letting the noodles sit against the hot wok briefly between tosses so some strands brown. If the noodles seem dry or stick, add water 1 tablespoon (15 ml) at a time; avoid adding a large splash that would make them soggy.
Return the chicken, shrimp, sausage if using, and eggs to the wok. Add the bean sprouts and scallions and toss for 1–2 minutes, until everything is hot and evenly coated. Serve at once with lime wedges and chili to taste.

Tips

Choose noodles carefully: Fresh kway teow are soft and pliable. Dried wide rice noodles work well, but soak them only until flexible; fully soft noodles are more likely to break during stir-frying.
Cook in batches if needed: A crowded pan steams the noodles instead of searing them. For a small skillet or home burner, stir-fry the noodles in two batches and combine everything at the end.
Adjust the sauce thoughtfully: Oyster sauce brings sweetness and depth. For a vegetarian version, use vegetarian mushroom stir-fry sauce; it will taste less briny. If you cannot find dark soy sauce, use regular soy sauce, though the noodles will be paler and a little less rounded in flavor.
Keep ingredients separate: The chicken and shrimp cook at different rates, and removing them prevents overcooking while the noodles fry. Use a clean plate for cooked food, not the plate that held raw meat or seafood.

Serving Suggestions

Serve the noodles immediately while they are hot and springy. Add lime juice at the table for brightness, and offer chili paste or fresh chile separately so each person can choose the heat. A simple cucumber salad or lightly dressed greens make a fresh side without competing with the savory noodles. For a more substantial meal, add a bowl of clear vegetable soup.

Variations

For a meat-free stir-fry, replace the chicken and shrimp with 8 oz (225 g) firm tofu, pressed and cubed, and add sliced mushrooms or extra bean sprouts. Brown the tofu first, then follow the noodle steps; use vegetarian mushroom sauce in place of oyster sauce. You can also replace the chicken with thinly sliced pork, beef, or more shrimp, adjusting the cooking time and checking the appropriate safe temperature for the protein.

For a spicier version, stir a teaspoon of sambal or another chili paste into the sauce. Add a handful of Chinese chives if available, or use extra scallions. Chinese sausage is optional and adds a sweet, smoky note; leave it out for a lighter-tasting dish or when you need a pork-free version.

Storage and Reheating

Refrigerate leftovers within 2 hours in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Rice noodles firm up as they chill, so reheat a single portion in a skillet over medium heat with 1–2 teaspoons (5–10 ml) water, tossing until steaming hot. Microwave in a covered, microwave-safe dish in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation. Do not repeatedly cool and reheat the full batch.

Frequently Asked Questions

Are kway teow noodles the same as pad Thai noodles?
They are both usually made from rice and may look similar, but kway teow refers to broad, flat rice noodles used in several Southeast Asian dishes. Pad Thai commonly uses narrower dried rice noodles. Either can work in a pinch, but the texture and cooking time will differ.

Can I make this with dried rice noodles?
Yes. Use wide dried rice noodles and soak them until pliable, following the packet directions. Drain them well before stir-frying. Do not soak until completely soft, since they continue cooking in the wok.

How do I keep the noodles from sticking together?
Separate fresh noodles gently before cooking, and drain soaked dried noodles thoroughly. Use a hot wok, enough oil to coat the pan, and toss continuously once the sauce goes in. If necessary, cook in batches rather than crowding the pan.

Can I make the noodles ahead?
The sauce and sliced ingredients can be prepared several hours ahead and refrigerated separately. For the best texture, cook the noodles just before serving; cooked rice noodles can soften and clump as they sit.

What can I use instead of oyster sauce?
Use vegetarian mushroom stir-fry sauce for a similar savory quality, or use an extra teaspoon of soy sauce plus a small pinch of sugar. The second option will be less rich and will not have oyster sauce’s distinctive depth.

Is this recipe gluten-free?
Rice noodles are naturally gluten-free, but regular soy sauce and oyster sauce may contain wheat. Use certified gluten-free tamari and a gluten-free oyster-style or mushroom sauce, and check labels on every packaged ingredient.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).