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Char Kway Teow

Elizabeth Allen

This Singaporean street food classic is your new favourite stir-fry. Just add some wok hei

Char Kway Teow


  • 250 grams kway teow (fresh flat rice noodles)

  • 2 fresh red chillies

  • 2 cloves garlic

  • 4 shallots, peeled

  • 2 tablespoons vegetable oil

  • 50 grams prawns, shelled de-veined

  • 2 stalked Chinese chives - sliced

  • 1 stalk Chinese cabbage - cut into small pieces

  • 1 cup bean sprouts, tailed

  • 2 teaspoons light soy sauce

  • 1 egg, beaten

  • 1 tablespoon dark soy sauce

  • 1 tablespoon kecap manis (sweet soya sauce)


  1. Wash the noodles and drain well. If using dried, pour (just under) boiling water over them for a few minutes before using.

  2. Make the spice paste by blending the chillies, garlic and shallots in a food processor, until a paste is formed.

  3. Heat oil in a wok or large frying pan, fry the paste for 2-3 minutes, continuously stirring.

  4. Add the noodles and fry well for 5 minutes. Add the prawns, bean sprouts, cabbage, chives, light soy sauce and dark soy sauce. Mix well and fry for another 5 minutes or until the vegetables are cooked.

  5. Make a well in the middle and add the beaten egg, stirring slowly until the egg is cooked. Add kecap manis and remove from heat. Serve steaming hot.

Char Kway Teow




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