• Home
  • Noodle
  • Char Kway Teow – Malaysian Stir-Fried Flat Rice Noodles
0 0
Char Kway Teow – Malaysian Stir-Fried Flat Rice Noodles

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
500 grams Butter Or Olive Oil
12 Udone noodles Peeled and devenied
1 Dried Minced Onion Sliced diagonally
2 cups Salted fish
3 cloves Green peas Minced
2 tablespoons
2 tablespoons Pickled radish (Danmuji)
1 tablespoon
1 tablespoon Poppyseeds (Optional)
1 teaspoon
1/2 teaspoon Turmeric powder
1 bundle Curry leaves
4 tablespoons Beef broth

Nutritional information

36 g
Total Carbohydrate
18 g
Total Fat
15 g

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Char Kway Teow – Malaysian Stir-Fried Flat Rice Noodles


It's optional to use either chicken egg or duck egg for this dish, also you can add cockles on it

  • 30 minutes
  • Serves 2
  • Easy




Char Kway Teow is a popular Malaysian dish consisting of stir-fried flat rice noodles cooked with a combination of seafood, meat, eggs, bean sprouts, and a flavorful sauce. It’s a beloved street food and hawker center favorite in Malaysia and Singapore. Here’s a description of this delicious dish:


  1. Flat Rice Noodles: The dish features wide, flat rice noodles, often referred to as “kway teow.” These noodles are soaked to soften them before stir-frying.
  2. Proteins: Char Kway Teow typically includes a mix of proteins. Common options include shrimp (prawns), sliced Chinese sausage (lap cheong), sliced fish cake, and sometimes chicken or beef.
  3. Eggs: Eggs are beaten and cooked in the wok with the other ingredients. They add richness and texture to the dish.
  4. Vegetables: Bean sprouts and Chinese chives are commonly used vegetables in Char Kway Teow. The bean sprouts provide crunch, while the chives add a mild onion flavor.
  5. Garlic and Shallots: Minced garlic and shallots are often used to infuse the dish with aromatic flavors.
  6. Sauce: The sauce is a combination of soy sauce, oyster sauce, and sometimes chili paste or shrimp paste. These sauces add savory, umami, and spicy notes to the dish.
  7. Oil: A generous amount of oil is used for stir-frying, giving the noodles their signature charred appearance and flavor.

Cooking Process:

  1. Soaking Noodles: The flat rice noodles are soaked in warm water until they become pliable but not fully cooked. They are then drained and set aside.
  2. Stir-Frying: In a hot wok or large frying pan, garlic and shallots are sautéed in oil until fragrant. Proteins like shrimp, Chinese sausage, and any meat are added and stir-fried until they start to cook.
  3. Noodles and Sauce: The soaked rice noodles are added to the wok along with the sauce mixture. Everything is stir-fried together until the noodles absorb the flavors and turn slightly charred and smoky from the high heat.
  4. Eggs and Vegetables: Beaten eggs are poured over the noodles, and they are quickly scrambled into the dish. Bean sprouts, Chinese chives, and fish cake slices are added at this stage and stir-fried until cooked.
  5. Finishing Touches: Additional seasonings like salt, sugar, and chili paste may be added to adjust the flavor. The dish is stirred continuously to ensure even cooking and to prevent sticking.

Serving: Char Kway Teow is traditionally served hot and is often garnished with a sprinkle of chopped fresh cilantro and a squeeze of lime or calamansi for a burst of freshness. It can be enjoyed as a hearty street food snack or as a full meal.

The combination of smoky charred noodles, savory proteins, and a medley of flavors from the sauce and vegetables makes Char Kway Teow a mouthwatering and satisfying dish that’s cherished in Malaysian and Singaporean cuisine.



Loosen the noodle strands to avoid they will clamp together, if you use fresh or pre-cut refrigerated noodles.
If you use dried noodles, just soak them in the warm water for 30-45 minutes.
Cut the garlic chives into 1 inch slices, put aside.


Add the light soy sauce, dark soy sauce, oyster sauce, sugar, ground white pepper and chili paste in a bowl.
Mix all until well combined. Set aside the seasonings sauce.


Heat the wok over high heat until it start to smoke. Add the vegetable oil into the wok, immediately followed by the minced garlic.
Quickly stir until the garlic starts to turn brown or about 10-15 seconds.


Add peeled and deveined shrimps, sliced Chinese sausage,
Stir fry then until the shrimps change the color but not fully cooked yet, and the Chinese sausage start to fragrant.


Add the bean sprouts and immediately followed by flat rice noodles.
Add the seasonings sauce and stir fry until the seasonings sauce coating the noodles evenly.


Using the spatula, push the noodles to the side of the wok.
Crack the egg in the center of the wok, and let the egg cook undisturbed for about 20 seconds.
Then break the yolk and scramble it and stir fry in to the noodles.


Add the garlic chives sliced and continue stir fry for another 10-15 seconds.
Adjust the seasonings if necessary.


Remove from the heat and serve it immediately.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Braised Soy Sauce Chicken and Egg
Braised Soy Sauce Chicken and Egg
Chicken Cordon Blue – Cheesy and Crispy Homemade Recipe
Chicken Cordon Blue – Cheesy and Crispy Homemade Recipe
Braised Soy Sauce Chicken and Egg
Braised Soy Sauce Chicken and Egg
Chicken Cordon Blue – Cheesy and Crispy Homemade Recipe
Chicken Cordon Blue – Cheesy and Crispy Homemade Recipe

Add Your Comment