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Malaysian

Char Kway Teow (Stir-Fried Flat Rice Noodles)

A Malaysian hawker-style char kway teow with prawns, egg, bean sprouts, and Chinese chives.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Char Kway Teow (Stir-Fried Flat Rice Noodles)

27 mintotal

Prep 15 min · Cook 12 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time, and this one cannot wait: cut everything and mix the sauce before the pan goes on, because the stir-fry itself takes minutes.

Method

  1. Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and chili paste in a small bowl.

  2. Heat a wide pan until very hot. Add the measured oil, then stir-fry garlic briefly until aromatic.

  3. Add prawns and cook until just opaque. Push them to one side and pour in the beaten egg.

  4. Scramble the egg lightly, then add the flat rice noodles and prepared sauce. Toss quickly so the noodles are coated but not broken.

  5. Add bean sprouts and Chinese chives. Stir-fry briefly on high heat so the sprouts stay crisp.

  6. Serve immediately while the noodles are glossy and smoky-hot.

How to tell it's done

The noodles should be glossy, lightly charred in spots, and separate; sprouts should remain crisp and prawns just cooked.

Getting it right

Tip

Cook one or two servings at a time and keep the pan very hot; overcrowding makes the noodles steam instead of fry.

What to serve it with

Serve as a hot hawker-style lunch or dinner with sliced cucumber on the side.

Common mistakes

The noodles break into pieces.
Separate them by hand before they go in and toss with a lifting motion rather than stirring. Fresh flat rice noodles are fragile and cold ones stick together — chopping at them with a spoon shreds the whole dish.
There is no smokiness and the noodles are soggy.
The pan must be as hot as you can get it and cooked one portion at a time. Char kway teow is defined by wok hei, which comes from fierce heat and a thin layer of food; a crowded pan steams.

Substitutions

  • If using dried flat rice noodles, soften them fully before stir-frying so they do not crack in the pan.

Storing and reheating

Eat immediately — this is a dish made to order. It keeps a day in the fridge but the noodles firm up and the sprouts go limp; refresh in a very hot pan. It does not freeze.