Char kway teow – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Singapore Servings: Serves 4
Singapore Servings: Serves 4Char Kway Teow is a celebrated noodle dish hailing from Singapore, known for its smoky aroma and rich umami flavors. This iconic street food combines flat rice noodles with a symphony of ingredients like prawns, Chinese sausages, eggs, and bean sprouts, all tossed together in a savory soy sauce mix. The dish’s origins trace back to the Teochew and Hokkien communities, who introduced the method of stir-frying rice noodles, utilizing high heat to create a wok hei, or ‘breath of the wok’, which is a signature characteristic of this beloved dish.
Ingredients
- flat rice noodles – 500g / 1 lb
- large prawns, peeled and deveined – 200g / 7 oz
- Chinese sausages, thinly sliced – 2 pieces
- bean sprouts – 200g / 7 oz
- egg – 2
- garlic, minced – 3 cloves
- dark soy sauce – 2 tbsp
- light soy sauce – 2 tbsp
- chili paste – 1 tbsp
- oil – 3 tbsp
- chives, chopped – 100g / 3.5 oz
Instructions
- Soak rice noodles in warm water for 30 minutes or until softened, then drain.
- Heat 1 tbsp of oil in a wok over high heat. Add the prawns and stir-fry until pink and cooked through. Remove and set aside.
- In the same wok, add another tbsp of oil, then stir-fry the Chinese sausages until they release their aroma, about 2 minutes.
- Push the sausage to the side of the wok. Crack the eggs in and stir them until lightly scrambled, then mix with the sausage.
- Add the remaining oil to the wok. Toss in minced garlic and stir-fry until golden brown.
- Add the soaked noodles, dark soy sauce, light soy sauce, and chili paste. Stir-fry for about 3 minutes until the noodles absorb the sauces.
- Reintroduce the prawns and add the bean sprouts and chives. Stir-fry everything until well-mixed and heated through.
- Serve the Char Kway Teow hot, garnished with additional chives if desired.
Substitutions
- prawns -> chicken slices
- Chinese sausages -> regular sausages
Enhancements in the Next Evolution
- Try using a combination of pork lard and oil for an authentic flavor.
- Add cockles for traditional taste.
- Include more vegetables for added nutrition and color.
- Use a hotter chili paste for those who like more spice.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
