Singapore Char Kway Teow

A popular hawker dish featuring broad flat rice noodles stir-fried in a searing hot wok with shrimp, Chinese sausage, eggs, and fresh bean sprouts, coated in a smoky, savory-sweet sauce.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 2
• Cuisine: Singaporean
• Difficulty: Easy
• Cost: $5.98/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• spicy
• savory
• sweet
• smoky
• quick

Ingredients

• 8 ounce wide flat rice noodles (fresh)
• 4 ounce shrimp (peeled, deveined)
• 2 ounce Chinese sausage (thinly sliced)
• 2 tablespoon vegetable oil
• 1 tablespoon garlic (minced)
• 2 eggs (large, lightly beaten)
• 1 cup bean sprouts
• 2 tablespoon fresh garlic chives (cut into 1-inch pieces)
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 0.5 teaspoon sugar
• 0.25 teaspoon white pepper
• 1 teaspoon sambal oelek

Instructions

1. If your fresh wide flat rice noodles are stuck together, gently separate them and break into shorter pieces if desired. In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and sambal oelek. This is your sauce mixture.
2. Heat a large wok or skillet over high heat until it begins to smoke. Add 1 tablespoon vegetable oil. Add the sliced Chinese sausage and stir-fry for 2-3 minutes until lightly crispy and fragrant. Add the shrimp and stir-fry for 1-2 minutes until pink and nearly cooked through. Push the sausage and shrimp to one side of the wok.
3. Add minced garlic to the empty side of the wok and stir-fry for 30 seconds until fragrant.
4. Pour the lightly beaten eggs into the wok. Scramble them quickly for 1 minute, then break them into smaller pieces and mix with the garlic, sausage, and shrimp.
5. Add the wide flat rice noodles to the wok. Pour the prepared sauce mixture over the noodles. Toss vigorously for 2-3 minutes, incorporating all ingredients and allowing the noodles to get lightly charred from the high heat. This is where the 'wok hei' (smoky flavor) develops.
6. Add the fresh bean sprouts and optional fresh garlic chives. Stir-fry for another 1-2 minutes until bean sprouts are just softened but still retain some crunch. Ensure everything is well combined and coated in the sauce.
7. Serve the Char Kway Teow immediately.

Notes

A very hot wok is key for this dish to achieve the distinctive smoky 'wok hei' flavor. Work quickly when stir-frying the noodles to prevent them from becoming clumpy.

Nutrition (per serving)

• Calories: 670
• Protein: 38 g
• Carbohydrates: 70 g
• Fat: 27 g
• Fiber: 4.5 g
• Sodium: 2200 mg
• Saturated Fat: 9 g
• Sugar: 10 g
• Cholesterol: 310 mg