• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Description

Another popular noodle dish, char kway teow has many fans among Malaysians. Like nasi lemak, char kway teow is cooked in a variety of styles across Malaysia.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 3-4 tbsp palm oil
  • 2 cloves garlic (chopped)
  • 1 tsp chye poh (salted radish)
  • 1-2 tbsp cili boh (heaped)
  • 150g medium prawns (peeled with tail on, marinated with 1 tsp sugar)
  • 80g shelled cockles
  • 200g fresh flat rice noodles
  • Group A: Seasoning
  • 1 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp chicken stock granules
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground white pepper
  • 2 eggs (beaten lightly)
  • palm oil (extra for drizzling)
  • 50g beansprouts
  • 3 chives (cut into 3cm lengths)


  1. Heat oil in a wok or non-stick pan over medium to high heat. Fry the garlic until fragrant, then adding the chye poh and saute. Add the cili boh, stirring.
  2. Add in prawns, fry till lightly-cooked, then add cockles and rice noodles. Toss with the seasoning mixture.
  3. Increase the heat to high, stir-fry the mixture, then add the egg in the centre and drizzle with extra oil. Scramble the egg, then toss with the rice noodles.
  4. Add the beansprouts and chives, stirring, then remove from heat. Serve immediately.

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1 thought on “Char Kway Teow”

  1. jj kemana - April 4, 2018 at 10:07 pm

    your recipe for char kway teow

    the best char kway teow i remembered
    ever eaten was just made with fried flat noodles
    which include cockles or/and eggs and bean sprout.

    no other ingredients were added.

    made before one’s eyes.

    the hawker at that time was the most sought after.

    this was in 1945!


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