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Char Kway Teow

Char Kway Teow

Brought to you by: Malaysia Kitchen
    2 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

A very popular Malaysian steet dish, char kway teow involves frying flat rice noodles in a very hot wok with eggs, meat, seafood and spring onions. A very quick and easy stir-fry that can be whipped up in no time at all!
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  • 500g rice noodles, pre softened or ready to use
  • 2 tbsp sunflower oil
  • 200g king prawns
  • 1 chicken breast
  • 3 garlic cloves, finely chopped
  • 1 large handful leafy greens
  • 2 large handfuls bean sprouts
  • 2 large eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 handful spring onion
  • 2 tbsp Adabi sweet soy sauce (Kipcap Manis)
  • 3 tsp Vias garlic puree
  • 1 dash white pepper
  • 1 red chilli, for garnish


Step 1

Heat oil in a large wok.

Step 2

Once heated, add the garlic for 5-10 seconds, then add the chilli paste, chicken and prawns. Fry for a further 3 minutes

Step 3

Add the pre cooked noodles, veg and eggs and stir-fry for a further 2 minutes. Add the beansprouts, soy and ketjap manis to taste and combine all the ingredients again before serving. Add chopped red chilli for extra heat if required.

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