Char kway teow

Spice it your way.

  • 35 mins cooking
  • Serves 4
  • Print
Char kway teow is a popular hawkers' market stir-fry served with flat rice noodles and is found throughout South East Asia, with many variations. Spice it up or down according to your taste and have it on the table in just over half an hour.


Char kway teow
  • 450 gram (14½ ounces) wide fresh rice noodles
  • 250 gram (8 ounces) uncooked small prawns (shrimp)
  • 250 gram (8 ounces) squid hoods
  • 1/3 cup (80ml) peanut oil
  • 250 gram (8 ounces) firm white fish fillets, skinned, cut into 3cm (1¼-inch) pieces
  • 2 clove garlic, crushed
  • 2 fresh small red thai chillies, chopped finely
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated
  • 2 eggs, beaten lightly
  • 5 green onions (scallions), sliced thinly
  • 2 cup (160g) bean sprouts
  • 120 gram (4 ounces) dried chinese sausage, sliced thinly
  • 2 tablespoon dark soy sauce
  • 1 tablespoon kecap manis
  • 1 tablespoon light soy sauce


Char kway teow
  • 1
    Place noodles in a large heatproof bowl; cover with boiling water, separate with a fork, drain.
  • 2
    Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in a diagonal pattern, then cut into 2cm (¾-inch) wide strips.
  • 3
    Heat 1 tablespoon of the oil in a wok; stir-fry squid and fish, in batches, until browned lightly. Place in a large bowl; cover to keep warm.
  • 4
    Heat another tablespoon of the oil in the wok; stir-fry prawns, garlic, chilli and ginger until prawns just change colour. Add to bowl with fish and squid; cover to keep warm.
  • 5
    Heat remaining oil in wok; stir-fry egg, onion and sprouts until egg is just set. Slide egg mixture onto a plate; cover to keep warm.
  • 6
    Stir-fry sausage in the wok until crisp; drain. Return sausage to wok with seafood, egg mixture, sauces and noodles; stir-fry until hot. Serve sprinkled with extra thinly sliced green onion, if you like.


Dried Chinese sausages, also called lap cheong, are usually made from pork but can also be made with duck liver or beef. Red brown in colour and sweet-spicy in flavour, the 12cm dried links are sold, several strung together, in all Asian food stores. Buy your seafood ingredients pre-prepared to save time.

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