🇸🇬 Singapore recipe
Char Kway Teow
Char Kway Teow is the crown jewel of Singapore's hawker culture. Flat rice noodles are wok-fried at blistering heat with prawns, Chinese sausage, cockles, bean sprouts, chives, and egg in a combination of dark soy, light soy, and fish sauce. The key is wok hei, the elusive smoky breath that can only be coaxed from a screaming-hot wok. This dish was born as a humble fuel for laborers but is now one of Southeast Asia's most celebrated street foods.
Prep15 mins
Cook8 mins
Serves2
Difficultyhard
Ingredients
- 400g fresh flat rice noodles, at room temperature
- 150g medium prawns, peeled and deveined
- 100g blood cockles or small clams, cleaned
- 1 Chinese sausage (lap cheong), sliced diagonally
- 2 large eggs
- 100g bean sprouts
- 1 bunch garlic chives, cut into 5cm lengths
- 3 cloves garlic, minced
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal or chili paste
- 3 tablespoons lard or vegetable oil
- White pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 18 g
- Carbs
- 46 g
- Fat
- 22 g
