From Scratch: Make Authentic Char Kway Teow at Home Like a Pro

Char Kway Teow is smoky, savory, and soul-satisfying—a hawker centre icon made with flat rice noodles, prawns, Chinese sausage, and that legendary “wok hei” (the smoky aroma of a hot wok). This version recreates the authentic Penang-meets-Singapore style—right in your own kitchen.

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🔥 What Makes Char Kway Teow So Irresistible?

• Wok hei: That unique, charred fragrance from stir-frying over high heat

• Dark, glossy sauce: A balance of sweet soy and salty umami

• Loaded toppings: Prawns, Chinese sausage, eggs, bean sprouts, and cockles

• Fast & fiery: The whole dish comes together in minutes once everything is prepped

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🛒 Ingredients

Noodles & Proteins:

• 400g fresh flat rice noodles (kway teow or hor fun)

• 2 eggs

• 8–10 medium prawns (shelled and deveined)

• 1–2 Chinese sausages (lap cheong), thinly sliced

• ½ cup bean sprouts

• 1 handful chives or green onions, cut into 2-inch pieces

• ¼ cup cockles (optional), cleaned

Sauce Mix:

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce (for color)

• 1 tbsp sweet soy sauce (kecap manis or substitute with ½ tsp sugar)

• ½ tbsp fish sauce (optional)

• 1 tsp oyster sauce

• Dash of white pepper

For Stir-Frying:

• 2 tbsp pork lard or vegetable oil (for authenticity, lard is traditional)

• 1 clove garlic, minced

• Optional: ½ tsp sambal or chili paste for heat

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🔪 Step-by-Step Instructions

Step 1: Prep Everything Before You Begin

Char Kway Teow is stir-fried quickly. Have all ingredients portioned and near your stovetop.

• Mix the sauce ingredients in a small bowl.

• Rinse and gently loosen rice noodles if they’re sticking.

• Crack eggs into a bowl and beat lightly.

Step 2: Heat the Wok Until Smoking

1. Use a carbon steel wok for best results.

2. Heat over high flame until you see smoke rising.

3. Add lard or oil, swirl to coat.

Step 3: Start Stir-Frying

1. Add garlic and prawns. Stir-fry for 30 seconds until prawns start to color.

2. Push to one side. Add Chinese sausage and stir-fry briefly.

Step 4: Noodles and Sauce

1. Add noodles to the center.

2. Pour in the sauce mix.

3. Stir quickly, lifting and tossing to coat noodles. Let some parts sear for added wok hei.

Step 5: Eggs and Bean Sprouts

1. Push noodles aside, pour in eggs.

2. Let them set slightly, then toss to coat the noodles.

3. Add bean sprouts, chives, and cockles (if using). Stir briefly to warm through.

Step 6: Finish With Flair

• Let the noodles sit untouched for 10 seconds at the end to caramelize the bottom slightly—this adds that elusive smoky flavor.

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👨‍🍳 Pro Tips for Restaurant-Style Char Kway Teow

• Use high heat: The wok must be screaming hot to get that char.

• Don't overcrowd: Stir-fry in small batches if needed.

• Use pork lard: It adds that deep, traditional flavor—many hawker stalls still use it.

• Cockles?: Optional, but they add a true old-school touch.

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🍽 Serving Suggestions

• Serve immediately with sliced green chilies in light soy sauce on the side.

• Enjoy with a cold drink—it’s rich and comforting with a spicy kick if you added sambal.

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