Authentic Char Kway Teow (Malaysian Stir-Fried Rice Noodles)

Char Kway Teow is a beloved Southeast Asian street food favorite — smoky, savory, and irresistibly delicious. This quick and easy version brings the authentic Penang-style flavor right to your kitchen, with tender rice noodles stir-fried with shrimp, Chinese sausage, and a rich soy-based sauce that delivers the perfect balance of sweet, salty, and umami.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 plates

Course: Main Course

Cuisine: Malaysian, Singaporean, Southeast Asian

Calories: 610

Ingredients Method Notes

Ingredients

For the Base

500 g fresh wide rice noodles softened and separated
2 tbsp lard or vegetable oil for a lighter option
2 tbsp vegetable oil divided use
10 small prawns (shrimp) peeled and deveined
2 cloves garlic finely chopped
1 link Chinese sausage (Lap Cheong) sliced thinly on a diagonal
5 cm fried fish cake thinly sliced
20 stems garlic chives cut into 4 cm (1.5-inch) pieces
2.5 cups bean sprouts
2 eggs lightly beaten

For the Sauce

5 tsp dark soy sauce for deep color and rich flavor
4 tsp light soy sauce for saltiness and balance
2 tsp oyster sauce adds umami depth
4 tsp kecap manis (sweet soy sauce) adds sweetness and sheen

Method

Step 1: Prepare the Sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, and kecap manis. Set aside — having the sauce ready prevents overcooking the noodles later.
Step 2: Soften the Noodles: If noodles are cold or stiff, microwave for 1½–2 minutes until warm and pliable. Gently separate strands. Tip: warming helps prevent breakage during stir-fry.
Step 3: Stir-Fry the Ingredients: Heat lard and 1 tbsp oil in a wok over high heat until smoking. Add prawns, sear 30 seconds until pink. Add garlic, stir 10 seconds until fragrant. Toss in noodles and stir 3–4 times to coat with oil. Add sausage and fish cake; mix evenly. Add bean sprouts and chives; stir-fry 30 seconds. Push aside, pour remaining oil and eggs, let set slightly, then scramble and mix through. Add sauce and toss well, letting noodles caramelize slightly. Serve immediately.
Step 4 (Optional): Non-Wok Method: Heat 1 tbsp oil in a large non-stick pan. Cook shrimp 1–2 minutes, remove. Add sausage and fish cake, sauté 1 minute. Add egg, scramble lightly. Add lard, garlic, and noodles; fold to coat. Add bean sprouts, chives, and sauce; toss 5–6 times. Let rest briefly between stirs for caramelization. Serve hot.

Notes

Serving: Garnish with extra bean sprouts, sliced chili, and lime. Pair with pickled green chilies or sambal for extra heat.

Storage: Refrigerate leftovers up to 2 days. Reheat in a skillet with a splash of water. Avoid freezing as rice noodles become brittle once thawed.

Tips: Cook in small batches for maximum wok hei (smoky flavor). Warm noodles before stir-frying to avoid breakage. Adjust sweetness by changing the amount of kecap manis.