Char Kway Teow
Char Kway Teow is my all-time favourite takeaway dish, so I had to recreate it at home. The combination of tender rice noodles, juicy prawns, Chinese sausage, and the perfect balance of salty and sweet sauces never fails.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Ingredients
- 500g fresh wide rice noodles (purchased from Asian grocers)
- 2 tbsp vegetable oil
- 10 prawns, shelled and deveined
- 2 garlic cloves, finely chopped
- 2 Chinese sausages, sliced thinly on the diagonal
- 2 cups bean sprouts
- 2 eggs, whisked
- 1 bunch of Choi Sum, stems and leafy parts separated
Sauce:
- 2.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce
Why you’ll love this recipe
- Quick & Easy – Ready in under 20 minutes, Char Kway Teow is perfect for busy nights.
- Flavourful – The combination of sauces creates a perfect balance of salty, sweet, and umami flavours.
- Customisable – You can swap in your favourite protein or veggies to make it your own.
Tips for the best Char Kway Teow
- Use fresh wide rice noodles for the best texture – they’ll soak up all the sauce.
- Make sure your wok or pan is super hot for that authentic stir-fried flavour.
- Stir-fry in stages to get the best flavour and texture from each ingredient.
Directions
- Mix the sauce ingredients together and set aside.
- Cook the noodles according to the packet instructions, set aside.
- Heat a wok or a large, heavy-based skillet over medium-high heat.
- Add the Chinese sausage and cook until it starts to brown.
- Add the prawns and cook for about 30 seconds, until they just start to turn pink.
- Add the garlic and the stems of the choi sum, stirring for about 10 seconds.
- Push everything to one side of the wok. Add 1 tbsp of oil and add the whisked egg into the empty space. Let it cook, stirring occasionally, until mostly set — about 1 minute. Use a wooden spoon to roughly chop the egg.
- Add the leafy part of the choi sum and noodles to the wok. Gently toss everything together using a spatula and wooden spoon.
- Pour the sauce over the noodles, tossing to evenly distribute.
- Serve and enjoy!
Ingredients
- 500g fresh wide rice noodles (purchased from Asian grocers)
- 2 tbsp vegetable oil
- 10 prawns, shelled and deveined
- 2 garlic cloves, finely chopped
- 2 Chinese sausages, sliced thinly on the diagonal
- 2 cups bean sprouts
- 2 eggs, whisked
- 1 bunch of Choi Sum, stems and leafy parts separated
Sauce:
- 2.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce
Why you’ll love this recipe
- Quick & Easy – Ready in under 20 minutes, Char Kway Teow is perfect for busy nights.
- Flavourful – The combination of sauces creates a perfect balance of salty, sweet, and umami flavours.
- Customisable – You can swap in your favourite protein or veggies to make it your own.
Tips for the best Char Kway Teow
- Use fresh wide rice noodles for the best texture – they’ll soak up all the sauce.
- Make sure your wok or pan is super hot for that authentic stir-fried flavour.
- Stir-fry in stages to get the best flavour and texture from each ingredient.
Directions
- Mix the sauce ingredients together and set aside.
- Cook the noodles according to the packet instructions, set aside.
- Heat a wok or a large, heavy-based skillet over medium-high heat.
- Add the Chinese sausage and cook until it starts to brown.
- Add the prawns and cook for about 30 seconds, until they just start to turn pink.
- Add the garlic and the stems of the choi sum, stirring for about 10 seconds.
- Push everything to one side of the wok. Add 1 tbsp of oil and add the whisked egg into the empty space. Let it cook, stirring occasionally, until mostly set — about 1 minute. Use a wooden spoon to roughly chop the egg.
- Add the leafy part of the choi sum and noodles to the wok. Gently toss everything together using a spatula and wooden spoon.
- Pour the sauce over the noodles, tossing to evenly distribute.
- Serve and enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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