Embark on a flavorful culinary journey through Southeast Asia with these 6 incredible Char Kway Teow recipes. From the smoky, wok-hei infused street food stalls of Penang to the unique regional variations found across Singapore, Indonesia, and beyond, this collection explores the diverse and delicious world of Char Kway Teow. Discover the secrets to achieving the perfect balance of sweet, savory, and spicy flavors in this iconic stir-fried noodle dish, featuring ingredients like prawns, Chinese sausage, cockles, and bean sprouts. Whether you’re a seasoned Char Kway Teow enthusiast or a curious newcomer, these recipes will equip you with the knowledge and inspiration to create your own unforgettable Char Kway Teow experience.
Penang Char Kway Teow (Vegetarian)
This recipe provides a delicious and easy-to-follow guide for making vegetarian Penang Char Kway Teow. This dish is packed with flavor and features flat rice noodles stir-fried with tofu, vegetables, and a savory sauce. Get ready to enjoy a taste of Malaysia in your own kitchen!
Ingredients
Noodles & Tofu:
- 300g Flat Rice Noodles
- 2 blocks Silky Tofu, cut into small squares
Vegetables:
- 2 Spring Onions, cut into 2cm pieces
- 30g Chinese Chives, cut into 2cm pieces
- 100g Bean Sprouts
- 3 cloves Garlic, minced
- 1/2 Onion, sliced
- Coriander, for serving
- Chili Paste (or 6 chopped fresh chilies)
Sauce:
- 1/2 tsp Fish Sauce (vegetarian fish sauce can be substituted)
- 2 tbsp Oyster Sauce (vegetarian oyster sauce can be substituted)
- 2 tbsp Light Soy Sauce
- 2 tbsp Dark Soy Sauce
- 2 tsp Sweet Soy Sauce
- 1/2 tsp Salt
- 1/2 tsp Sugar
- Dashes of White Pepper
Oil:
- Olive Oil or Vegetable Oil
Instructions
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Prepare the Egg: Heat a pan with a small amount of oil. Crack the eggs into the pan and scramble until cooked. Set aside.
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Stir-fry Aromatics and Tofu: Heat the pan until it starts to smoke. Add oil, then add the minced garlic and stir quickly. Add the sliced onions and chili paste (or chopped chilies) and stir quickly. Add the tofu and the cooked scrambled eggs.
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Combine Noodles and Sauce: Add the rice noodles to the pan. Pour in all the sauce ingredients (fish sauce, oyster sauce, light soy sauce, dark soy sauce, sweet soy sauce, salt, sugar, and white pepper). Mix everything thoroughly until the noodles are well coated.
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Add Vegetables and Finish: Cook the noodles for a while, flipping them frequently to achieve a darker color, if desired. Add the bean sprouts, spring onions, and Chinese chives. Mix until well combined and heated through.
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Serve: Serve the Char Kway Teow immediately, garnished with fresh coriander for a touch of freshness.
Indonesian Fried Kwetiau Noodles
This recipe guides you through making delicious Indonesian-style fried kwetiau noodles. Kwetiau is a type of flat rice noodle, and this dish is quick, easy, and packed with flavor. Feel free to customize it with your preferred protein and vegetables.
Ingredients
Noodles:
- 1 plate Kwetiau noodles (fresh or dried)
Sauce:
- 2-3 tbsp sweet soy sauce
- 1-2 tbsp tomato sauce
- 1/4 cup water
Ground Seasoning:
- 1 clove onion
- 1 clove garlic
- 1 tsp salt
- 1/4 tsp ground white pepper
- 1/2 candlenut
- Bird’s eye chili (optional, to taste)
Other Ingredients:
- 3 tbsp cooking oil
- 1 egg
- Bok choy (optional)
- Cabbage (optional)
- Carrot
- Sausages/meatballs/cooked chicken/cooked seafood (optional)
- Chopped celery
- Cucumber (optional, for garnish)
Instructions
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Prepare the noodles: If using dried kwetiau, follow package instructions. For fresh noodles, separate them by soaking in cold water to prevent sticking.
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Prep ingredients: Chop the bok choy, cabbage, and celery. Slice the carrots. If using sausage, meatballs, chicken, or seafood, cut them into bite-sized pieces.
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Sauté the aromatics: Heat the cooking oil in a wok or large pan. Stir-fry the ground seasoning until fragrant.
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Cook the egg: Push the ground seasoning to the side of the pan. Add the egg and scramble until cooked.
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Add the remaining ingredients: Add the carrots, followed by the other vegetables (bok choy, cabbage), protein (sausages, meatballs, chicken, or seafood), noodles, sweet soy sauce, tomato sauce, and water. Stir-fry until everything is well combined and heated through.
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Finishing touches: Add the chopped celery. Taste and adjust seasoning as needed. Garnish with cucumber slices (optional).
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Serve and enjoy! Your delicious Indonesian Fried Kwetiau is ready.
Delicious Homemade Char Kway Teow
This recipe guides you through making delicious Char Kway Teow at home. With a few simple steps and readily available ingredients, you can enjoy this savory and flavorful dish.
Ingredients
Noodles:
- 250g fresh rice noodles (dried rice noodles can be substituted)
Protein:
- 150g chicken breast (sliced)
- 1 egg
Sauce:
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
Vegetables and Other:
- 1 pack mixed stir-fry vegetables
- 2 cloves garlic
- 1 tbsp vegetable cooking oil
Marinade:
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tbsp corn flour
Instructions
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Prepare the Noodles: If using fresh rice noodles, they are ready to go. If using dried rice noodles, soak them in hot water for 2-3 minutes until softened, then drain.
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Marinate the Chicken: In a bowl, combine the sliced chicken breast with the marinade ingredients (sesame oil, soy sauce, oyster sauce, and corn flour). Let it marinate for at least 10 minutes to enhance the flavor and tenderness.
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Stir-fry the Chicken: Heat the vegetable cooking oil in a wok or large skillet over medium heat. Add the minced garlic and stir until fragrant. Add the marinated chicken and stir-fry until it is about 60% cooked through. Then, add the soy sauce, fish sauce, oyster sauce, and sugar. Mix well and continue cooking.
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Add the Noodles and Vegetables: Add the rice noodles to the wok and give them a quick stir to combine with the chicken and sauce. Add the mixed stir-fry vegetables and dark soy sauce. Stir-fry for a few minutes until the noodles are heated through and the vegetables are tender-crisp.
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Cook the Egg: Push the noodles to one side of the wok. Crack the egg into the empty space and let it cook undisturbed for about a minute. Then, scramble the egg and mix it in with the noodles and other ingredients.
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Serve: Season with pepper to taste. Serve your Char Kway Teow immediately with a wedge of lime for an extra burst of flavor.
Authentic Malaysian Char Kuey Teow
This recipe guides you through creating delicious and authentic Malaysian Char Kuey Teow. This flavorful stir-fried noodle dish features flat rice noodles, prawns, Chinese sausage, and bean sprouts, infused with a savory and slightly sweet sauce. Follow these steps to achieve wok hei, the elusive smoky flavor characteristic of perfectly cooked Char Kuey Teow.
Ingredients
- 1 packet rice noodles (char kuey teow)
- 100g large prawns
- 50g Chinese sausage (lap cheong), thinly sliced
- 5 cloves garlic
- 3 tablespoons chili paste
- 2 tablespoons sesame oil
- 5 tablespoons palm oil (or vegetable oil)
- 6 tablespoons sweet soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Chives, chopped
- Bean sprouts
Instructions
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Prepare the Noodles: Rinse the rice noodles with room temperature water. Gently separate the noodles, ensuring they don’t break into small pieces. Set aside.
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Sauté Aromatics: Heat the pan over low heat. Add the garlic and fry until golden brown.
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Build the Sauce: Add the chili paste to the pan and stir constantly to prevent burning. Pour in the sweet soy sauce, mix well, and continue stirring over low heat for a minute.
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Cook Sausage: Add the Chinese sausage slices and stir-fry until cooked through. Add the fish sauce at this stage.
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Add Noodles: Add the noodles to the pan and mix thoroughly with the sauce and sausage. Maintain a low heat to prevent the noodles from breaking. Use a large spatula to gently lift and toss the noodles, ensuring they are evenly coated with the sauce.
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Add Remaining Ingredients: Add the bean sprouts, prawns, and chives to the pan. Increase the heat to high for 1 minute, then turn off the heat immediately. The residual heat will cook the prawns and vegetables. Add a splash of water if needed to adjust the consistency of the noodles.
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Final Seasoning: Add vinegar, sugar, and salt. Mix well to combine.
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Serve: Serve the Char Kuey Teow immediately. Garnish with fresh chilies or green chili pickle and a lime wedge for extra flavor.
Quick & Easy Beef Kwetiau
This recipe provides a simple and delicious way to make stir-fried beef kwetiau, a popular South East Asian dish. It’s perfect for a quick weeknight meal and uses readily available ingredients.
Ingredients
- 1 tablespoon oil
- 125 grams fresh kwetiau (flat rice noodles)
- 1 clove garlic, minced
- 50 grams beef, thinly sliced
- 1/2 teaspoon salt
- 1 egg, beaten
- 50 grams bean sprouts
- 1 spring onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce
- 1/2 teaspoon sugar
Instructions
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Sauté the Aromatics and Beef: Heat the oil in a wok or large frying pan over high heat. Stir-fry the minced garlic for about 1 minute, until fragrant and lightly golden. Add the thinly sliced beef and salt, stir-frying until the beef changes color.
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Scramble the Egg: Push the beef and garlic to one side of the wok. Pour in the beaten egg and quickly scramble it, breaking up any large lumps. Cook for 15-30 seconds, until the egg is set.
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Combine and Finish: Add the bean sprouts and fresh kwetiau to the wok. Stir-fry for another minute to combine everything. Then, add the chopped spring onion and season with soy sauce, sweet soy sauce, and sugar. Mix well. Remove from heat and serve immediately.
Quick and Easy Kwetiau Goreng (Fried Flat Rice Noodles)
This recipe provides a simple and delicious way to make kwetiau goreng, a popular Southeast Asian dish of stir-fried flat rice noodles. With a handful of ingredients and easy-to-follow steps, you’ll have a satisfying meal ready in no time.
Ingredients
- 1 package kwetiau (flat rice noodles)
- 2 eggs
- 1 chicken breast
- 2 cloves garlic, smashed then chopped finely
- 1/4 head cabbage, thinly sliced
- 1/2 onion, sliced
- 1 green onion, sliced
- Oil for frying
- 4-5 tbsp oyster sauce
- 3-4 tbsp sweet soy sauce
- Salt (if needed)
- Pepper
Instructions
- Prepare the noodles: Boil the kwetiau until soft and translucent (about 5 minutes). Drain and rinse with cold water. Set aside.
- Sauté aromatics: Heat oil in a pan or wok. Fry the minced garlic until fragrant.
- Add onion: Add the sliced onion and stir until softened and fragrant.
- Cook chicken: Add the diced chicken breast and stir-fry until cooked through and lightly browned.
- Scramble eggs: Add the eggs to the pan and scramble them, mixing them with the other ingredients.
- Add cabbage: Add the sliced cabbage and stir-fry until it wilts slightly and becomes translucent.
- Combine with noodles: Add the prepared kwetiau to the pan. Stir evenly to combine with the other ingredients.
- Garnish and season: Add the sliced green onion. Season with oyster sauce, sweet soy sauce, salt (if needed), and pepper. Stir well to distribute the flavors.
- Serve: Serve your delicious kwetiau goreng immediately. Enjoy!
History of Char Kway Teow
Char kway teow, a beloved Southeast Asian dish, boasts a humble beginning. It originated as a simple, affordable meal for laborers and fishermen in the 19th century. These workers needed a cheap and filling dish, and the readily available ingredients like flat rice noodles, inexpensive protein sources (often blood cockles or small prawns), and soy sauce fit the bill.
The dish’s early versions were likely even more basic than today’s iterations, perhaps just noodles stir-fried with lard and dark soy sauce. Over time, as Chinese migrants spread throughout Southeast Asia, the dish evolved, incorporating local ingredients and flavors. The addition of chili, cockles, bean sprouts, and Chinese sausage elevated the dish from a simple sustenance meal to a more complex and flavorful culinary experience.
Different regions developed unique variations. In Penang, Malaysia, for instance, intense wok hei (breath of the wok) is prized, resulting in a smoky, slightly charred flavor. Singaporean char kway teow often features sweeter sauces and less intense heat. These regional differences highlight the adaptability of the dish and its ability to absorb and reflect local culinary preferences.
Nutritional Content and Benefits of Char Kway Teow
Char kway teow, while undeniably delicious, isn’t generally considered a health food. It’s a dish best enjoyed in moderation. Calories, fat, and sodium content can be quite high due to the stir-frying process and ingredients like dark soy sauce and Chinese sausage. The noodles themselves provide carbohydrates, which are a source of energy.
However, char kway teow can offer some nutritional value. The inclusion of ingredients like eggs contributes protein and cholesterol. Shrimp provides a good source of protein and iodine. Bean sprouts offer a small amount of vitamins and minerals. The presence of Chinese chives (kuchai) adds a touch of fiber and vitamin K. Depending on the recipe, other vegetables like cockles or Chinese sausage can further contribute to the dish’s nutritional profile, offering small amounts of iron and other minerals.
It’s important to be mindful of portion sizes and frequency of consumption when enjoying char kway teow. Opting for versions with more vegetables and less oil can help make it a slightly healthier choice. Ultimately, char kway teow is a flavorful treat best enjoyed as part of a balanced diet.
Tips for Choosing Quality Flat Rice Noodles
Choosing the right noodles is crucial for a delicious plate of Char Kway Teow. Look for fresh rice noodles if possible. They should be smooth and slightly elastic, not brittle or sticky. Avoid noodles that appear dried out or have a dull color.
If fresh noodles aren’t available, dried rice noodles are a good substitute. Opt for wider noodles, often labeled as “flat rice noodles” or “Char Kway Teow noodles.” Check the packaging for freshness and avoid any with broken pieces or a powdery residue.
When preparing dried noodles, soak them according to package directions. Be careful not to over-soak, which can make them mushy. Aim for a tender but firm texture.