Char Kway Teow 炒粿條
Prep time
Cook time
Total time
A popular Singapore Hawker noodle dish that you could easily make it at home.
Recipe type: Noodles
Cuisine: Chinese
Serves: 2 servings
  • 5 oz. (160 g) white flat rice noodles (aka Kway Teow)
  • 3 oz. (80 g) yellow wheat noodles – rinse with hot water
  • 50 g (approx. 2 handfuls) bean sprouts
  • 3 stalks Chinese chives (koo chye) – cut into 2 inch length (replace with spring onions if unavailable)
  • 1 piece fish cake – sliced thinly
  • ½ stick Chinese sausage (Lap Cheong) – sliced diagonally and thinly
  • 1 egg – light beaten
  • 2 cloves garlic – minced
  • 1 tbsp sambal chilli (optional if you want a non-spicy version)
  • Vegetable oil
  • Seasoning:
  • 1 ½ tbsp kecap manis (sweet soy sauce)
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  1. In a wok or frying pan, heat 3 tbsp vegetable oil and add in minced garlic. Stir fry on high heat for a few secs (without burning the garlic).
  2. Add in Chinese sausage and fish cake. Cook for a few secs.
  3. Add in both noodles, sambal chilli and the seasoning. Mix well.
  4. Throw in the bean sprouts and Chinese chives. Give it a good mix and drizzle the beaten egg all over the noodles. Give a few final toss and turn off heat. Serve hot.
Recipe by Bear Naked Food at