Singapore Char Kway Teow

Serves: 6 pax

Adapted from:


  • 200 gram of flat rice noodle aka Kway Teow (粿条), loosen the strands
  • 200 gram of cooked round yellow noodle (熟面), loosen the strands
  • 200 – 300 gram of medium-sized prawns, shelled with tail intact
  • 2 Chinese sweet sausages aka Lap Cheong (腊肠), halved along the length then sliced
  • Fresh cockles (optional)
  • 1 large fish cake or 2 normal sized fish cakes, cut into strips 
  • 2 Handfuls of bean sprout, trimmed
  • Chives, cut into 2 inches long, lengthwise
  • 4 medium eggs
  • 3 cloves of garlic, minced
  • 1 – 2 tablespoons of Sambal chili paste (optional)
  • 1 tablespoons of fish sauce
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 2 tablespoons of black sweet sauce (黑甜酱) or sugar (*Adjust amount to your desired sweet taste)
  • 1 tablespoon of tamarind juice (*Juice from a lump of tamarind/ assam seeds paste mixed into 1 – 2 tablespoons of water. Discard seeds and use only 1 – 2 tablespoons of juice.)
  • 4tablespoons of water
  • 6 tablespoons of vegetable oil


  1. Mix light soy sauce, dark soy sauce and fish sauce in a small bowl and set aside.
  2. Heat wok with 3 tablespoon of oil over high flame. Add garlic and stir fry till fragrant and golden browned. 
  3. Add Chinese sausage, and stir fry till fragrant and sausage appears glossy (not burnt). 
  4. Add in fish cake and prawns, and stir fry till almost cooked. Reduce heat to medium fire, and move the ingredients to one side of the wok.
  5. Add sambal chili paste into the cleared space (in the wok), and stir fry for 10 seconds. Then, add kway teow and yellow noodle into the wok, followed by water. Stir fry noodles to combine well with chilli paste. Then, move the ingredients back and combine with noodles. Often scrape the surface of the wok to minimize sticking.
  6. Add fish sauce, light soy sauce and dark soy sauce. Stir fry vigorously to combine well.
  7. Thereafter, scoop the noodles and other side ingredients, all to one side of the wok, leave the centre of the wok empty, and add another 3 tablespoons of oil. When oil is heated, crack in eggs. Break up the eggs with the wok spatula, ensure the bottom is cooked a bit and then, return the noodles and other ingredients to the centre of the wok, and coat well with the eggs. 
  8. Add black sweet sauce (or sugar) and stir fry to combine. Then, add in tamarind juice in one circular motion and stir fry again to combine well.
  9. Add bean sprout and chive, and stir fry for 10 seconds. Lastly, add in fresh cockles and stir fry for just a few seconds, before heat off. Serve hot.

(1 serving of fried kway teow counts as much as 680kcal! So, eat moderately.)

* Adding tamarind juice is to neutralise its greasy taste, and it enhances the overall flavour of the dish.

* Char Kway Teow dish has to be cooked quick in action to retain its moist consistency.
* If you do not have any black sweet sauce which used to complement the eating of steamed rice cake (饭馃) or Soon Kueh (笋馃), use sugar.

* Soak cockles in salted water for few hours, it helps to de-shell easier than without soaking. 

This entry was published on September 23, 2016 at 4:13 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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