Char Kway Teow Stir-Fried Flat Noodles

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A beloved Malaysian street food classic, Char Kway Teow features wide flat rice noodles tossed at screaming-hot heat with prawns, Chinese sausage, egg, and bean sprouts in a glossy, savory-sweet sauce. The defining magic is "wok hei" — the smoky char that only comes from a ferociously hot wok. Best eaten piping hot with a wedge of lime.

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

585 kcalCalories
22 gFat
6 gSaturated Fat
68 gCarbs
3 gFiber
6 gSugar
28 gProtein
1180 mgSodium
420 mgPotassium
95 mgCalcium
3.5 mgIron
14 mgVitamin C
180 mcgVitamin A

Ingredients

For the noodles and proteins

400 g fresh flat rice noodles (kway teow), separated
200 g large prawns, peeled and deveined
100 g Chinese sausage (lap cheong), thinly sliced
100 g fish cake, sliced into strips
60 g cockles, rinsed and drained (optional)
2 large eggs, lightly beaten

For the sauce

2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp sambal belacan (or sambal oelek)
1 tsp sugar
60 ml water

For the stir-fry and vegetables

3 cloves garlic, finely minced
2 tbsp pork lard (or vegetable oil)
150 g bean sprouts, rinsed
30 g Chinese chives, cut into 5 cm lengths
1 lime, cut into wedges, to serve

Directions

In a small bowl, whisk together light soy sauce, dark soy sauce, fish sauce, sambal belacan, sugar, and water; set the sauce aside. Loosen the rice noodles by hand so they are not clumped together.
Heat 1 tablespoon of pork lard in a wok over the highest possible heat until just smoking. Add the Chinese sausage and fry for 30 seconds until the edges curl and render some fat, then push to one side.
Add the prawns and fish cake; stir-fry for 1 minute until the prawns turn pink. Add the cockles (if using) and toss for 15 seconds, then push everything to the side of the wok.
Add the remaining pork lard and the minced garlic to the empty space; stir-fry for 20 seconds until fragrant but not browned. Add the noodles and toss vigorously to coat in the oil and garlic, spreading them flat for 20 seconds so they char, then flipping and tossing.
Pour the sauce around the edges of the wok so it hits the hot metal and reduces on contact. Toss the noodles quickly until evenly glossy, about 1 minute.
Push the noodles aside to create a well, pour in the beaten eggs, let them set for 15 seconds, then scramble briefly and toss through the noodles. Add bean sprouts and chives, toss for 30 seconds until just wilted but still crisp. Plate immediately and serve with lime wedges.
Tip: Serve immediately while the noodles are still sizzling and slippery; the texture is best the moment they leave the wok.

Cook’s Notes

Use fresh rice noodles from the refrigerated section of an Asian market — dried noodles need a long soak and never achieve the right chew.
Authentic Char Kway Teow demands the hottest heat your stove can produce; a flat carbon-steel wok on full blast is ideal. Cook in two batches rather than overcrowd the wok.
Pork lard is the traditional choice and gives that signature savory depth; substitute with vegetable oil only if you need to keep it halal or vegetarian.
For maximum wok hei, toss rather than stir, letting the noodles briefly contact the metal between moves — that brief sizzle creates the smoky char.
Add a teaspoon of sambal belacan at the end if you want extra punch; this Malaysian shrimp-paste chili is the soul of the dish.