Singaporean · dinner
Char Kway Teow | Singapore Stir Fried Rice Noodles A smoky, savory Singaporean stir-fried flat rice noodle dish with prawns, fish cake, eggs, and a blend of soy sauces, customizable with optional cockles and sambal.
total 20 min
prep 10 min
cook 10 min
servings 2 Original recipe on nomadette.com
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Back to 2 servings 300 g kway teow or rice noodles 2 clove garlic, minced 2 eggs 2 tbsp chicken skin or 1 tbsp neutral cooking oil, vegetable, canola, or peanut 4 prawns, deveined and deshelled 1 fish cake, sliced 5 blood cockles, ~2 tbsp, see note 2, prepped and deshelled – optional 0.5 cup bean sprouts, taugeh 2 stalks garlic chives, koo chye, cut into 2-inch / 5 cm pieces 1 cup leafy greens such chye sim, optional, loosely packed, bok choy 1 tbsp dark soy sauce 1 tbsp kicap manis or dark sweet soy sauce, see note 3 1 tbsp light soy sauce 1 tbsp sambal or chili oil, optional, adjust according to spice tolerance 0.25 tsp white pepper, to taste
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1 Step 1: If using fresh rice noodles, gently separate strands to prevent clumping. Fresh noodles are often pre-coated with oil to prevent sticking. Rinsing lightly under cold water is optional if desired. If using dry noodles, cook according to packet instructions and drain.2 Step 2: Render chicken skin or lard in a dry pan (no oil needed) on low heat until crispy. This can take a while, about 10-15 minutes. Remove the skin once crisp, and keep the oil for stir-frying.3 Step 3: Add oil to the pan and place over medium heat (if you skipped fat rendering step).4 Step 4: If using longer-cooking proteins like chicken, add to pan and cook them first. Then add eggs and scramble until just set.5 Step 5: Add garlic, fish cake, prawns, and cockles (if using). Stir-fry until prawns turn pink and proteins are cooked through.6 Step 6: Toss in kway teow or noodles of choice. Pour over dark soy sauce, kicap manis, and light soy sauce. Mix gently to coat noodles evenly.7 Step 7: Add sambal (or chilli oil), if using, and stir with the noodles as well.8 Step 8: Toss in bean sprouts, chives, and any leafy or additional vegetables. Stir-fry 1–2 minutes until just tender.9 Step 9: Season with white pepper to taste. Optional: sprinkle crispy chicken skin or lard on top for extra indulgence. Serve immediately and enjoy!getsaucepan.com/r/83570c85-52c5-424b-ae47-c9d79df42bb1 · Original: https://nomadette.com/char-kway-teow/
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