Char Kway Teow Recipe - Noob Cook Recipes

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Char Kway Teow

Posted by wiffy on April 1, 2014

Singapore Char Kway Teow Recipe

Use high heat when stir-frying char kway teow. For halal and healthier choice, replace lard oil with olive or vegetable oil and omit the fried lard pieces. You may also add prawns and chye sim for a more sumptuous version.

Serves: 2

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

1 tbsp lard oil (or olive/vegetable oil)
1 tsp minced garlic
1 tsp crispy fried lard cubes optional
200 grams kway teow (rice flat noodles)
30 grams yellow mee (yellow egg noodles) optional
1/2 tbsp sambal chilli (either this or this) to taste
1/2 lup cheong (Chinese preserved sausage) sliced thinly and diagonally
40 grams fish cake sliced thinly
80 grams bean sprouts
3 stalks Chinese chives (koo chye) cut to 5 cm (2 inch) length
2 heaped tbsp fresh cockle meat
2 tbsp cockle juice
1 egg lightly beaten

(A) Sauce (combine in a small bowl)

1 tbsp dark soy sauce to taste
1 1/2 tbsp kecap manis (sweet soy sauce) to taste
1/2 tsp fish sauce to taste

Directions:

Heat oil in wok. Stir fry garlic and crispy lard for a few seconds.
Add kway teow, yellow mee, sambal chilli, lup cheong and fish cake. Pour (A) over the noodles and stir fry over high heat until the colour is even.
Add bean sprouts and Chinese chives, stir fry briefly to mix everything, then pour beaten egg over the noodles. Stir fry until the egg is dry and evenly distributed.
Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately.

Ingredients Used: bean sprout • Chinese chive • cockle • egg • fish cake • fish sauce • garlic • kecap manis • lard • lup cheong • noodle • sambal • soy sauce (dark)

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22 comments on “Char Kway Teow”

Audrey — July 24, 2015 @ 7:01 pm Reply

Thanks for such an easy to follow recipe! Can’t wait to try it. Got a question though – where can I get lard oil and lard cubes?
- wiffy — July 28, 2015 @ 3:25 pm
  
  Hi, you can check out the recipes (they are linkable from the print recipe view). Or do a search on the top right corner of the site.
- Mary Millett — June 13, 2023 @ 6:27 pm
  
  Coles or Woolies in the butter section
Pingback: Malay food is not all, there is more!!! – The Malaysian Station
Edmund — April 9, 2020 @ 6:18 pm Reply

Thank you for the simple and effective recipe! Char Kway Teow is one of my favorite and I am glad to get to cook it while staying overseas. I don’t have kecap manis, so I substituted with honey. Still worked well :)
Theresa — October 26, 2023 @ 9:39 pm Reply

PERFECT recipe. Family wolved the whole thing down! Thank you!